These Pandan Lotus Buns feature a delightful combination of soft, fluffy dough and sweet, aromatic pandan lotus paste. The unique shape ensures the filling is evenly distributed throughout each bun, making every bite a treat. While I’ve used store-bought pandan lotus paste for convenience, you can easily substitute it with other fillings like black sesame paste, red bean paste, or yam paste.
Recipe (Yields 8 Buns)
Sweet Stiff Starter:
- 30g active sourdough starter
- 90g bread flour
- 40g water
- 15g sugar
Dough:
- 230g bread flour
- 20g sugar
- 4g salt
- 115g milk
- 50g whipping cream (can be replaced with milk)
- 20g butter
- All of the sweet stiff starter
Filling:
- Pandan lotus paste (35g per bun, for 8 buns)
Topping:
- Handful of white sesame seeds
- 1 egg (for egg wash)
Pan Size:
- 8×8” (20cm x 20cm)
Method
- Prepare the Sweet Stiff Starter:
- Mix the active starter, bread flour, water, and sugar. Allow it to triple in volume, about 7-8 hours at 27-28°C.
- Prepare the Dough:
- Combine bread flour, sugar, and salt in a mixing bowl.
- Add milk, whipping cream, and all of the sweet stiff starter. Mix until the dough comes together.
- Gradually add butter and knead until the dough is fully incorporated and achieves window pane.
- Bulk Proof:
- Bulk proof the dough for 2 hours at 28°C.
- Shape the Buns:
- Punch down the dough and divide it into 8 equal portions.
- Wrap each portion with 35g of pandan lotus paste. Rest for 10-15 minutes.
- Use a rolling pin to roll each dough portion into an oblong shape and score lines on the surface with a knife or blade.
- Flip the dough over so that the scored lines are facing down.
- Roll up the dough with the scored lines on the outside.
- Final Proof and Bake:
- Place the shaped buns on a greased pan (8×8”) for the final proof, 3.5-4 hours at 28°C.
- Brush with egg wash and sprinkle with white sesame seeds.
- Bake at 180°C for 18-20 minutes, or until golden brown.
Enjoy the soft, fluffy texture and the sweet, fragrant filling of these Pandan Lotus Buns!