📖 Instructions

1. Prepare the Lotus Seeds: Soak the dried lotus seeds in warm water for at least 4 hours, or preferably overnight. This helps to soften them for easier cooking. After soaking, remove the green germ from the center of each seed – this part can be quite bitter! Rinse the seeds thoroughly.
2. Cook the Lotus Seeds: Place the soaked and rinsed lotus seeds in a saucepan and cover with fresh water. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the seeds are tender. Drain well and set aside to cool.
3. Make the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. If you're using a stand mixer, use the dough hook attachment. This part is pretty crucial! Don't skip it.
4. Add Liquids to Dough: Gradually add the warm milk and beaten egg to the dry ingredients, mixing until a shaggy dough forms. Be careful not to add all the liquid at once; you might need slightly more or less depending on the humidity.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, knead with the stand mixer for about 6-8 minutes. The dough should be soft and pliable. If it's too sticky, add a little flour, one tablespoon at a time.
6. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is where patience comes in handy!
7. Prepare the Filling: While the dough is rising, prepare the filling. In a bowl, combine the cooked lotus seeds, fresh longans (pitted and roughly chopped), sugar, and a pinch of salt. Mix well. If you like, add a teaspoon of sesame oil for extra flavor – it gives it that little 'something-something'.
8. Divide and Shape the Dough: Once the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into equal portions (about 12-16 pieces, depending on the desired size of your buns).
9. Fill the Buns: Flatten each piece of dough into a small circle using a rolling pin. Place a spoonful of the longan and lotus seed filling in the center of each circle.
10. Seal the Buns: Bring the edges of the dough circle up and pinch them together to seal the filling inside. Make sure the buns are sealed tightly to prevent the filling from leaking out during steaming. Place the filled buns on squares of parchment paper.
11. Second Rise: Arrange the filled buns on a steamer rack, leaving some space between each bun. Cover with a lid and let them rise for another 20-30 minutes. This allows them to become extra fluffy.
12. Steam the Buns: Fill a steamer with water and bring it to a boil. Place the steamer rack with the buns over the boiling water, making sure the water doesn't touch the buns. Cover tightly and steam for about 15-20 minutes. Don't peek during steaming, as this can cause the buns to collapse!
13. Cool and Serve: Once the buns are steamed, turn off the heat and let them sit in the steamer for a few minutes before removing them. This helps prevent them from shrinking. Serve warm and enjoy the delightful combination of sweet longans and earthy lotus seeds!