The Mid-Autumn Festival is over, and I believe that there will be more or less some mooncakes left in everyone's homes.
Because mooncakes are very sweet and greasy, it's not good to eat too much, but it's a pity to throw them away. Are you worried about this?
Hehe, actually, there are many other ways to eat leftover mooncakes, such as using them with porridge, or slicing them to hold bread or steamed buns, etc., which are also very good ~
Let me introduce you to another way to eat lotus paste buns. It is simple and delicious, and it is not wasted ~ I hope everyone will like it ~
Lianrong Bao
By BettyHerzog
Recipe Recommendations
- flour 500 grams
- yeast powder 3 grams
- sweetening
- steamed
- ten minutes
- simple
Steps for Lianrong Bao
1
Cut lotus paste mooncakes into small pieces (remove egg yolks if they have egg yolks).
2
Melt the yeast with warm water, pour it into the flour, add warm water bit by bit, mix the flour into a cotton wool shape; then knead it into a smooth dough, and place it in a warm place to ferment for two hours.
3
Rub the fermented dough for about 20 minutes, knead it into long strips, and then cut it into small pieces.
4
Use a rolling pin to roll the dough into a thicker dough in the middle and thinner on the periphery, and add the lotus paste mooncakes lightly according to the taste.
5
Leave the wrapped buns for 20 minutes to ferment again.
6
Pour cold water into the pan and steam for about 8 minutes, turn off the heat for 3 minutes before opening the lid.Lianrong Bao Make Tips
Because the lotus paste filling is sweet, there is no need to add any flavor when making the steamed buns skin.