Lotus seed bun
|
Wrapped lotus seed buns | |
| Type | Sweet bun |
|---|---|
| Place of origin | China |
| Main ingredients | Yeast-based dough, lotus seeds |
 Cookbook: Lotus seed bun  Media: Lotus seed bun | |
| Lotus seed bun | |||||||||||
| Simplified Chinese | 莲蓉包 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 蓮蓉包 | ||||||||||
| |||||||||||
Lotus seed buns: this particular variety is available in many typical Cantonese restaurants as a type of dim sum.
A lotus seed bun is a Chinese sweet bun found in China. They're prepared by steaming a yeast-leavened dough that contains lotus seed paste.[1] It can be classified as a dim sum, though not exclusively so. They're sometimes available in overseas Chinatowns.
Preparation
Because the bun has a variety of different appearances, the dough especially, can be different depending on where it is made. The dough is generally made of similar substances like the ones used in char siu baau.
See also
- Longevity peach
- List of buns
-
Food portal
References
- ↑ Chang, Norma (2001). My Students' Favorite Chinese Recipes. The Travelling Gourmet. p. 28. Retrieved May 8, 2012. ISBN 0961875941
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