📝 About This Recipe
A crown jewel of Cantonese dim sum, Lianrong Bao features a cloud-like, snowy white yeast dough wrapped around a core of luxurious, silky-smooth lotus seed paste. These buns are celebrated for their elegant floral aroma and a delicate sweetness that perfectly balances the savory notes of a traditional tea service. Mastering this recipe brings the sophisticated essence of a Hong Kong teahouse directly into your kitchen, offering a meditative baking experience and a truly refined treat.
🥗 Ingredients
The Starter (Levain)
- 160 ml Warm water (approximately 100°F to 110°F)
- 1.5 teaspoons Instant dry yeast
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 300 grams Bao flour (or bleached all-purpose flour for a whiter finish)
- 50 grams Wheat starch (provides a lighter, more delicate crumb)
- 50 grams Powdered sugar (sifted)
- 1 teaspoon Baking powder (ensures a fluffy rise during steaming)
- 1 tablespoon Vegetable oil (neutral oil like canola or grapeseed)
- 1/4 teaspoon Fine sea salt
The Filling
- 360 grams Sweetened lotus seed paste (store-bought or homemade)
- 1 teaspoon Vegetable shortening (optional, for extra shine in the paste)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, instant yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, sift together the bao flour, wheat starch, powdered sugar, baking powder, and salt.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture and the vegetable oil. Stir with a spatula until a shaggy dough forms.
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4
Knead the dough by hand for 10-12 minutes, or with a dough hook on medium-low speed for 8 minutes, until the surface is completely smooth, elastic, and no longer sticks to your hands.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it proof in a warm, draft-free spot for about 1 hour or until doubled in size.
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6
While the dough rises, prepare the filling. Divide the lotus seed paste into 12 equal portions (30g each). Roll them into smooth balls and set aside on a plate.
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7
Once the dough has risen, punch it down to release the air. Transfer to a clean work surface and knead for another 2-3 minutes to ensure all air bubbles are removed for a smooth bun surface.
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8
Divide the dough into 12 equal pieces (roughly 45-50g each). Keep them covered with plastic wrap to prevent them from drying out while you work.
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9
Take one piece of dough and roll it into a ball. Use a rolling pin to flatten it into a 4-inch circle, making the edges slightly thinner than the center (this ensures an even thickness once pleated).
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10
Place a ball of lotus paste in the center. Gather the edges of the dough over the filling and pinch them together firmly to seal. You can leave the seal at the top for a pleated look or flip it over for a smooth, round 'mantou' style.
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11
Place each finished bun on a small square of parchment paper. Arrange them in a bamboo steamer basket, leaving at least 2 inches between each bun to allow for expansion.
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12
Cover the steamer and let the buns undergo a second proofing for 20-30 minutes. They should feel light and airy when gently touched.
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13
Bring a large pot or wok with water to a boil. Place the steamer baskets over the boiling water. Reduce heat to medium (a steady steam, not violent) and steam for 12-15 minutes.
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14
CRITICAL STEP: Turn off the heat but do not open the lid immediately. Let the buns sit in the steamer for 5 minutes. This prevents the buns from collapsing or wrinkling due to a sudden temperature change.
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15
Carefully remove the lid and serve the buns warm, enjoying the soft texture and sweet, nutty aroma.
💡 Chef's Tips
For the whitest buns possible, use bleached 'Hong Kong' style flour and add a teaspoon of white vinegar to the steaming water. Avoid over-proofing during the second rise; if the buns expand too much before steaming, they may collapse and become wrinkled. When rolling the dough, ensure the center is thicker than the edges so the weight of the filling doesn't break through the bottom. Always use a bamboo steamer if possible, as it absorbs excess moisture and prevents water droplets from dripping onto the buns and causing yellow spots. If using homemade lotus paste, ensure it is cooked down until very thick and oily, otherwise, the steam will make the filling too runny.
🍽️ Serving Suggestions
Pair with a pot of hot Jasmine or Oolong tea to cleanse the palate between bites. Serve as a sweet conclusion to a dim sum brunch alongside Har Gow (shrimp dumplings). Lightly brush the tops with a tiny bit of melted coconut oil for a professional, glossy sheen. For a festive touch, use a red food coloring stamp to mark the top of the buns with a floral pattern. Store leftovers in an airtight container and re-steam for 3-5 minutes to restore their pillowy softness.