Chinese longetivity buns?!
Answers: I'm dying for a recipe for the little pink 'peach buns' with the red bean paste filling. I can get red bean paste (though any recipes for that, too, are welcome) but I just can't seem to find the recipe for the steamed bun itself. http://tabetai.blogspot.com/2005/07/gran... The top thing ( Sou Tao) is what I'm looking for. Help?
My cookbook calls them “Steamed Birthday Buns".
It calls for lotus seed paste.
I'm sure this can be replaced with red bean paste.
It's also converted from the original recipe of (dry ingredients in) metric units to US.
And, oh yes, my recipe does not include the leaves of the "peach", either.
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Ingredients:
2 1/2 cups all purpose flour
3/5 cup sugar (0.6 cup)
1 cup lotus seed paste (or in your case, red bean paste)
3 tsp baking powder
1/2 cup water
artificial coloring - pink
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Method:
1. Place the flour on a working surface, add in sugar, baking powder and water. Knead the mixture to make a soft dough. Set aside for 30 minutes.
2. Roll the dough into one long piece. Divide it into small pieces, about 20 g each (?, I'm not quite sure how big that's supposed to be.) and press it flat with the base of your palm. Put in some lotus seed paste (or, in your case, red bean paste), seal and shape it like a peach. Make a line of the surface of each bun with the back of a small knife.
3. Stick a piece of "wafer paper" on the base of the bun. Arrange the buns on a steamer and steam over high heat for about 10 minutes. Turn the heat off, deepen the line with the knife again. Add a little color on the bun surface with a piece of cotton swab. Serve.
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Practical Tips
1. Open the lid of the steamer twice (every 5 minutes) when steaming or the buns will crack.
2. To make good buns with a thin and smooth surface, tighten the wrapping after putting in the lotus seed paste (or red bean paste).
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Picture
http://i31.tinypic.com/2mxpzmf.jpg
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:)
Wow, I haven't had one of those in a LONG time. I am seriously craving this treat now! Are there any Chinatowns in your area? I'm sure you can find this at any Chinese pastry/bakery shop during this time of the year.
I got this recipe online but have never made it before so I'm not sure if it will come out right.
2 cups whole wheat flour
2 cups all-purpose flour
3/4 cup skim milk, warm
1/2 cup water
2 teaspoons sugar
1 tablespoon peanut oil
1 (1/4 ounce) package fast rising yeast
Mix the yeast and flours in a large bowl.
Dissolve the sugar and add the peanut oil in the water.
Add to the flour bowl and mix thoroughly.
Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk).
Cover dough in a bowl and allow to rest 10 – 15 minutes.
Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
Flatted dough balls with a rolling pin, OR measure 3 – 5 inch rounds out of the pressed rectangle.
Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and ‘twist’ to close.
Steam filled buns for 15 – 25 minutes over high heat.
NOTE: Plain buns can be obtained by simply omitting the filling.
HAPPY CHINESE NEW YEAR!