Peach buns (寿桃), Sou Tao, are my favorite things to eat at Chinese buffets. I always love going to the buffets and stocking my plate up with these cute little peach buns, usually filled with lotus paste or red bean paste. When you bite into them, your teeth sink into a fluffy piece of bread and then you taste the sweet paste located in the center of these buns, what a nice surprise. These buns are also known as birthday buns because in the Chinese culture, these buns are eaten for longevity.
So I made these buns for my aunt's birthday and it took me two hours. I was very disappointed with the results because it was cold that day and I didn't let the bread rise long enough. The skin became really tough after steaming and I felt so let down. Next time, I'll let it rise longer...or at least let the dough double in size. I encourage you to try out the recipe though! :)
Steamed Peach Buns
Recipe from My Little Space.
Mound of dough.
Portion the dough out into several small, golf-sized pieces.
Roll out the dough.
Add a dollop of red bean paste.
Wrap up the bun and using a knife, indent the bun.
Using a new toothbrush, sprinkle red food coloring on the buns.
This post was not written until today. However, I made these all the way back in March (29).