Longevity Peach Steamed Buns (Shòutáo Bao - 寿桃包)

Step 1

It's easier to chill the filling, for example like dou sha (sweet bean paste), and then roll into balls, about 30 grams each for easier wrapping

Step 2

Place all ingredients, except for food coloring in a mixing bowl. If you are using a stand mixer, knead the dough with a dough hook attachment until the dough is soft and not sticky anymore, about 10-12 minutes. It should be silky smooth

Step 3

Place all ingredients, except for food coloring in a mixing bowl. Mix until you get a rough dough (it's not going to be smooth yet). Cover and rest it for 15 minutes. Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable, about 15-20 minutes. At any point during kneading, you can always stop and rest the dough if you find it hard to knead. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier for you too

Step 4

Lightly dust your work surface with all-purpose flour. Not too much. If you use a silicone pastry mat, you may not even need to dust with flour. Divide the dough into 12 equal portions. Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough

Step 5

Pinch of about 30 grams of dough and put a few drops of green color to color the dough green for the leaves

Step 6

If you don't plan to use a filling, pull and tuck the dough from top to bottom so the seams are at the bottom and the surface is relatively smooth

Step 7

If you plan to use a filling, place the filling on the center of the bun and then gather the sides to enclose the bun and pinch to seal. Flip the bun so the seam side is down now. Shape the buns into a peach shape. Repeat this with the rest of the dough and fillings. You can also wrap it like how I did in the video. I like it better as the filling is more "centered"

Step 8

Use a toothpick or chopstick to make a vertical indentation on the bun to resemble a peach. Continue shaping the rest of the dough

Step 9

After you are done shaping all the buns, cover them with a dry cloth. Put a drop or two of red food coloring in 1 tsp of water in a bowl and use your finger or brush to gently brush this on the lower part of the buns or on the top part. Either way works. Take care not to brush too much and making the surface of the buns too wet. This will make the steamed buns wrinkle when you steam them

Step 10

Dust your work surface with a thin layer of flour and roll the green dough out into a flat sheet and use a knife to cut out 24 leaves (or 28 if you make 14 steamed buns)

Step 11

Attach the two leaves on the buns if you make the leaves design. Lightly wet the leaves with a bit of water if needed to help them attached to the buns

Step 12

Let the buns proof at a warm place for about 30 minutes to 1 hour at a warm place. Don't go by the time because sometimes it may take longer or may not take that long to proof the buns. It depends on the temperature. The proofed buns should feel lighter and about 50% of their original size, they won’t double in size.

Step 13

Bring water in the steamer to a rolling boil over medium heat. Wrap the lid with a cloth to prevent condensation drips back to the buns. Place the proofed buns in the steamer and close the lid

Step 14

LOWER THE HEAT TO MEDIUM. Place the buns in there, leaving about 1-inch space in between. Cover with a lid but leaving it about 1/4-inch gap for some steam to escape. Steam on medium heat for 10 minutes. This is especially important if you see that you have overproof the steamed buns (the steamed buns have doubled in size and they have widened to the side). As long as you steam them like this, the buns will not wrinkle and collapse later when you take them out from the steamer

Step 15

If you want to steam the buns with an Instant Pot, follow this set up

Step 16

Let the steamed buns cooled down on a cooling rack so the bottom of the buns won’t be wet and soggy. Repeat with the next batch.