Lotus Leaf Bread - Steamed Chinese Buns

Hello dearest Sukhmani! Aw we're so happy to have you on this adventure with us 🥰 and congratulations on your baby girl 💕

Steaming is the traditional way these buns are cooked, and it’s what gives them their signature soft, pillowy texture. Baking would work in the sense that it would cook the dough, but the buns would turn out firmer, with more of a bread-like texture, and a lightly browned exterior. So for this particular recipe, we’d recommend sticking with steaming 🤗

Hey Tess, thanks so much for giving the recipe a try! 😊 I’m sorry to hear the buns didn’t rise. By “bread flour,” we mean a plain white flour with around 11 g of protein per 100 g. I did a quick search, and it seems T55 or T65 may be the closest French equivalent. T110 is more similar to whole wheat flour, so it would likely make the buns denser and less fluffy. It could also help to make sure the water is lukewarm, not hot, and that the dough proofs somewhere warm. Even with fresh yeast, a cool room can slow the rise quite a bit.
I hope that helps if you give them another try! 🤗

I see, thank you very much!

Hi there, just stumbled upon your comment. I am french as well and it would be more T65. However do be careful as they have a different protein content depending on the brand. You should take a look at the nutritional label and aim for the highest protein content (around 11% should be enough but it you find a bit higher such as 12 or 13 it could help to have a good result for a first try). Hope it helps!

Hiiii there, Jadamarie! We imagine olive oil could work in place of the refined coconut oil. We'd recommend using a mild-flavoured variety (such as a refined olive oil) so the taste doesn't overpower the buns. The flavour and texture may be slightly softer, but we'd love to hear how it goes if you give any swaps a try 🤗

Ohh we're smiling from ear to ear hearing this, Kata! 🥹 A lovely idea to use a food processor as well 🫶✨