Shou tao bao (longevity peach buns)
Soft steamed buns shaped like peaches and filled with lotus seed paste, for birthdays
In Chinese tradition the peach is the fruit of long life, so birthday tables, from a grandparent's 80th to a child's party, carry a plate of shou tao bao: fluffy white steamed buns pinched into a peach shape, blushed pink at the tip and filled with sweet lotus seed paste. Children love helping to shape the creases and add the pastry leaves. This version is made without milk. It contains gluten. Chef's tip: steam over a gentle, not roaring, boil and wait 5 minutes before lifting the lid, so the buns stay smooth and don't wrinkle.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 10 ½ oz plain flourplus extra for dusting
- 1 oz caster sugar
- 1 tsp baking powder
- ¾ cup warm water
- 1 tbsp vegetable oil
For the filling and colour
- 12 ½ oz lotus seed pasteor sweet red bean paste
- 2 tsp beetroot juicefor the pink blush
- ¼ tsp matcha powder (optional)for the green leaves
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Mix 10 ½ oz plain flour, 1 oz caster sugar, ⅛ oz fast-action dried yeast and 1 tsp baking powder in a bowl, add ¾ cup warm water and 1 tbsp vegetable oil and bring together. Knead for 8–10 minutes, until the dough is smooth, soft and springs back when pressed.
10 minStep 2: Cover and leave in a warm place for about 1 hour, until doubled in size.
60 minStep 3: Roll 12 ½ oz lotus seed paste into 12 balls of 30 g. Knock back the dough and pinch off a walnut-sized piece; knead ¼ tsp matcha powder into it for the leaves. Divide the rest into 12 pieces.
Step 4: Flatten each piece into a 9 cm circle, thinner at the edges. Put a ball of paste in the centre, gather the edges, pinch to seal and roll seam-side down into a smooth ball. Shape one end into a gentle point, then press the back of a knife up one side to make the peach crease. Thick, uneven seals are the common mistake: they steam into a doughy lump at the base.
Step 5: Set each bun on a square of baking paper. Roll the green dough thin, cut small leaf shapes and press two at the base of each peach. Leave to rise for 15 minutes, until slightly puffy.
15 minStep 6: Steam over a medium boil for 12 minutes, until puffed and the surface is smooth and dry. Turn off the heat and leave the lid on for 5 minutes.
17 minStep 7: Dip a clean, dry pastry brush in 2 tsp beetroot juice and flick or dab a pink blush onto the tip of each peach. Serve warm. Cool leftovers, freeze for up to a month and re-steam from frozen for 10 minutes until hot through.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 39 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shou tao bao (longevity peach buns) take?
- About 105 minutes in total: 90 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Char siuHoney roast pork
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.