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Lotus leaf bread (Chinese: 荷叶饼; pinyin: hé yè bǐng) is a Chinese steamed bread. Semi-circular and flat, the loaves have a horizontal fold that, when opened, gives the appearance that it has been sliced. Lines or patterns may be added to increase the resemblance to a lotus leaf. [1]
Depending on which variation of lotus seed bun is served it can take different shapes, but is traditionally made from the same dough as cha siu baau. When served as a longevity peach, the dough is twisted into a peach shape and given a pink dye to resemble a peach. [5] A split-open lotus seed bun, showing the lotus seed paste filling inside.
Arboud – Unleavened bread made of wheat flour baked in the embers of a campfire, traditional among Arab Bedouin. Arepa made of corn and corn flour, original from Colombia and Venezuela. Bannock – Unleavened bread originating in Ireland and the British Isles. Bataw – Unleavened bread made of barley, corn, or wheat, traditional in Egypt.
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Lotus paste is used in Chinese cuisine as a filling for mooncake, baozi, and other sweet pastries. Another common use of lotus paste is as a filling for lotus seed buns, a dim sum item. [citation needed] Due to the high price of lotus seeds, commercially prepared lotus pastes may also contain white kidney bean paste as its filler. There are ...
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A lotus seed or lotus nut is the seed of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. The seeds are used in Asian cuisine and traditional medicine . Mostly sold in dried, shelled form, the seeds are rich in protein , B vitamins , and dietary minerals .
Tips for Making Edna Lewis' Featherlight Yeast Rolls. Use salted butter on top of the rolls. Though the recipe calls for unsalted butter, the final result of the rolls lacked a bit of flavor.