Lotus Leaf Buns

Method11 steps · about 2 hr 45 min

1. 1

   Step 1: Whisk the ¾ cup warm water, instant yeast (1 tsp) and sugar (1 tbsp) in a small bowl. Leave for 15 minutes until foamy, then stir in the 1 tbsp dough oil.

   Bloom the yeast · 15 minUses ¾ cup warm water for the dough · 1 tsp instant yeast (3 g) · 1 tbsp granulated sugar (12 g) · 1 tbsp canola oil mixed into the dough

   
2. 2

   Step 2: While the yeast blooms, whisk the 290 g flour, cornstarch (2 tbsp), salt (¼ tsp) and baking soda (⅛ tsp) in a bowl. Stir in the bloomed yeast mixture, then knead until smooth, soft and pliable. If sticky, add the optional extra flour 1 tbsp at a time, kneading after each addition, until no longer sticky.

   Uses 290 g all-purpose flour (about 2 cups) · 2 tbsp cornstarch (20 g) · ¼ tsp salt · ⅛ tsp baking soda · All bloomed yeast mixture with its dough oil · Additional all-purpose flour, only if the dough is sticky, added 1 tbsp at a time

   
3. 3

   Step 3: Brush the dough with the separate 1 tsp proofing oil. Cover the bowl with a plate and let proof at room temperature for about 1 hour, only until doubled in size; do not overproof.

   First dough proof · 60 minUses All smooth kneaded dough · 1 tsp canola oil to brush the dough before its first proof

   
4. 4

   Step 4: While the dough proofs, set up a regular steamer over a wok or pot. Add water while leaving at least 2 inches between its surface and the steaming rack so it cannot touch the buns. Cut 24 parchment rectangles, each 3 × 4 inches, for the bun folds and bases.

   Uses Water, as needed in the steamer, kept at least 2 inches below the rack; top up if needed

5. 5

   Step 5: When doubled, punch down the dough and knead for a few minutes to remove air bubbles. Divide the complete dough into 12 equal balls. Roll each into a 4 × 7 inch oval, lightly brush its top with shaping oil, and fold it in half around one parchment rectangle. Set each folded bun on a second parchment rectangle in the steamer.

   Uses All first-proofed dough · A little canola oil, as needed to brush the ovals before folding

   
6. 6

   Step 6: Once all twelve buns are shaped in the steamer, cover and leave to proof for 20 minutes.

   Second bun proof · 20 minUses All twelve shaped buns on parchment

7. 7

   Step 7: After the second proof, turn the steamer heat to high. Once steam is visibly escaping, reduce to medium and steam the buns for 10 minutes. Keep the water below the rack and add more only if needed to prevent the steamer running dry.

   Steam the buns · 10 minUses All second-proofed buns on parchment · Water, as needed in the steamer, kept at least 2 inches below the rack; top up if needed

8. 8

   Step 8: Turn off the heat and leave the buns inside the closed steamer for 5 minutes. Keep the lid on throughout this setting rest so the buns do not collapse.

   Set the buns under the closed lid · 5 minUses All freshly steamed buns on parchment

9. 9

   Step 9: After the full five-minute closed-lid rest, remove the twelve buns carefully. Remove the parchment before eating and serve the buns plain.

   Uses All twelve set buns on parchment

10. 10

    Step 10: For later use, let the plain buns cool completely before packing and freezing them, so condensation does not make them soggy.

    Uses Plain buns selected for freezing, separate from parchment

11. 11

    Step 11: When ready to use frozen buns, set them in the steamer over water kept below the rack. Once steam is established, steam for about 5 minutes, continuing if needed until hot through.

    Reheat frozen buns · 5 minUses Frozen plain buns selected for reheating · Water, as needed in the steamer, kept at least 2 inches below the rack; top up if needed