Lotus Seed Buns (one-time Fermentation Method)
1.
The flour opens the nest and puts yeast in the middle.
2.
Put baking powder around, and then add sugar (you don't need baking powder).
3.
Add water in portions and knead it into a smooth dough with a Hai's cook machine.
4.
Divide the dough into 40g pieces each.
5.
Sprinkle a layer of flour on the table top and roll it into a round piece, thin on the sides and thicker in the middle.
6.
Put a 25g lotus paste filling in the middle.
7.
The palm of the left hand is nestled in a nest, covering the dough. Pinch a fold with the thumb of the right hand behind and the index finger in front. Then the technique: the thumb does not move, the right hand squeezes the pleats forward one by one, pinches a pleat, and the thumb and index finger pinch the pleats together. Follow the shaking of the left hand to send the dough. Squeeze the mouth tightly, and lift the mouth up a little (Key point: pinch the frills and lift up the dough, gradually moving forward).
8.
Wrap them one by one, put cold water in the pot, arrange the raw embryos of steamed buns on the oiled steaming rack, leave some space between the raw embryos, cover the pot, and let it stand (in winter: put warm water in the pot).
9.
The noodles will ferment and become larger. After the hot water is boiled, put it in the steamer and heat for 12 minutes.
Tips:
1. The water absorption of each type of flour is different, so add it slowly when adding water.
2. Cover the dough that is temporarily not used during the rolling process with plastic wrap;
3. After wrapping the buns, spray some water on the skin so that the skin is not easy to crack;
4. In the recipe: there is baking powder, it can be directly boiled and steamed, after steaming, it is no problem to open the lid (because baking powder can make up for and strengthen the lack of gas produced by the yeast).
If there is no baking powder, it is recommended to steam in a cold water pot, so that the yeast can adapt to the stage from cold water to boiling water. After steaming, simmer for 3 minutes to prevent it from falling down and shrinking;
5. The preservation of steamed buns, put the cool steamed steamed buns into a fresh-keeping bag and freeze them in the refrigerator. Before eating, they can be taken out in advance, frozen, thawed and reheated, or directly heated.
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