Not many dim sum restaurants serve this little bun anymore. The fluffy bao is filled with a sweet lotus paste in contrast with a salted egg yolk to give you a nice sweet and savoury mashup. If you’re only interested in sweet baos, you can just fill the bun up with lotus paste and it will satisfy your sweet tooth.
Timestamps:
0:00 Intro
0:17 Part 1: Lotus Seed Paste (the night before)
2:54 Part 2: Filling
4:02 Part 3: Bun
7:12 Part 4: Assembly
7:54 Finale
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LOTUS PASTE SALTED EGG BUN RECIPE [蛋黄蓮蓉飽]
This recipe makes 16 buns (8 buns with salted egg yolk & 8 without) [製成十六隻（一半淨蓮蓉，一半蛋黄蓮蓉]
INGREDIENTS [食材]
White Lotus Seed Paste [蓮蓉]
400g Lotus Seeds [去芯白蓮子]
200g Oil [油]
180g Slab Sugar [片糖]
140g Maltose [麥芽糖]
Filling [饀]
1lb White Lotus Seed Paste [蓮蓉]
4 Salted Egg (this makes 8 buns with salted egg) [咸蛋（祇取蛋黄）]
Bun [麵皮]
Main Dough [麵皮]
500g Pastry Flour [低筋麵粉]
5g Baking Powder [發粉]
6g Yeast [依士]
80g Sugar [糖]
1tsp Lard [豬油]
250ml Water [水]
Oil Dough [油酥胆]
2tbsps Pastry Flour [低筋麵粉]
1tbsp Lard [豬油]
DIRECTIONS [製作]
Lotus Seed Paste [蓮蓉]
1. Wash lotus seeds, soak for 3hrs and make sure there are no seeds inside. [洗淨蓮子用清水浸泡三小時去芯瀝乾。]
2. Cook the seeds until softened, scoop a bowl of the hot water on the side. Drain the rest of the water, blend seeds until paste-like (add some of the hot water if needed to help blend). [將蓮子㷛稔，留下一碗水備用，其如可倒去，隔去水份，放入攪拌機内攪成蓉(如果 難攪便可加 水)。]
3. Cook paste at low heat and constantly stir (if you don’t it will stick to the wok and burn), add sugar, add oil in 3 separate pours. Make sure the oil is absorbed into the paste before adding more. Once paste is dry, add maltose and cook combined, remove from heat. Set aside to cool. [取出放鑊中用慢火煮，途中加入糖，油分三次加入，要不停攪拌免黏，每次加油都要完全融合才再加，直至乾身加麥芽糖，炒至不黏手即可熄火。放置一旁待涼備用。]
Filling [饀]
1. Separate the salted egg yolks, give them a rinse and the cut it in half. Steam for 10mins, set aside. [洗净咸蛋黄蒸熟，分䦕一半備用。]
2. Knead the lotus seed paste until smooth, divide it into even pieces. For ones you want to have salted egg in there, flatten the paste, place salted egg in the middle and shape it into a ball. For ones without the salted egg, just roll it into a ball, set aside. [取蓮蓉先搓滑分成平均小粒，包入蛋黄搓成小球，餘下蓮蓉亦搓成小球備用。]
Bun [飽]
Dough [麵皮]
1. Bloom yeast by combining yeast, a sprinkle of sugar with warm water, set aside for 10 minutes. [將依士加入少許糖和適量暖水浸泡以激活。]
2. Combine pastry flour with baking powder and sugar in a mixing bowl, add in bloomed yeast, mix. While mixing, slowly add in water, mix until dough-like, add in lard and mix until combined. [混合麵粉，糖和發粉在撹拌機內，加入已激活的依士，逐少加入水份，搅拌成糰加入猪油，撹拌均匀。]
3. Knead the dough until smooth, wrap and set aside for 10 minutes. [取出粉糰搓揉至滑身，用保鲜膜包好静置十分鐘。]
4. Divide it into even pieces. [分成平均小粒。]
Oil Dough [油酥胆]
1. Combine pastry flour with lard and knead until dough-like [混合豬油和麵粉成小粉糰。]
2. Divide it into the same number of pieces as the dough [分成與粉糰同等份量。]
Assembly [組合]
1. Place oil dough on the water dough, fold it into the centre. Roll it out into a flat rectangle, roll it up into a cylinder, fold it in thirds, set aside for 10 minutes (covered). [將油皮粒按入粉糰中間，擀成長條狀卷起略壓，摺三摺蓋好静置十分鐘。]
2. Roll the dough into a flat disc, middle is thicker and sides are thinner. [取粉粒擀成碟狀，中心厚外邊薄。]
3. Place the filling in the middle, wrap the dough around the filling and seal it shut. Place a wet paper towel over the buns, let them proof for 1.5 hours. [放饀料在中間，搯緊收口放在蒸飽紙上，用濕纸巾覆蓋，静置一個半小時。]
4. Steam for 8 minutes, serve. [水滚計蒸八分鐘食得。]
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Music/Sound Credits:
Night (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod
13 июл 2024
