In a large bowl, combine warm water, sugar, and active dry yeast. Stir and let it sit for 5-10 minutes until foamy.
In another bowl, whisk together all-purpose flour and baking powder.
Add the dry ingredient mixture to the yeast mixture. Add vegetable oil. Mix until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm place for 45-60 minutes, or until doubled in size.
Punch down the proofed dough to release air. Divide the dough into 12 equal portions (approximately 40-45g each) and roll them into smooth balls.
Divide the lotus seed paste into 12 equal portions (approximately 25g each) and roll them into small balls.
Flatten each dough ball into a round wrapper, thicker in the middle and thinner at the edges. Place a lotus seed paste ball in the center.
Gather the edges of the dough and pinch them tightly to seal the bun, forming a pleat pattern or a smooth ball. Place the sealed bun seam-side down on a small square of parchment paper.
Arrange the buns in a steamer basket, ensuring enough space between them. Cover the steamer and let the buns proof for another 15-20 minutes, or until slightly puffed up.
Bring water in a wok or large pot to a rolling boil. Place the steamer basket with the buns over the boiling water. Steam for 10-12 minutes over high heat.
Turn off the heat and let the buns rest in the steamer for 2-3 minutes before opening the lid to prevent shrinkage. Serve warm.
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