The longevity peach bun is a kind of lotus antler bag. It is widely spread in southern China. In the traditional appellation,it used for the birthday feast is called Shoutao; the similar bun used for the white matter is called Shoubao. But up to now, many restaurants in Hong Kong, even the general public, have confused the appellation of the two. From time to time, they are both referred to as Shoubao. A kind of steamed bun snack, also often used as snacks.
How To Make The Longevity Peach Bun
Mix the flour with yeast, baking powder, sugar powder, warm water to form a ball, mix with lard, take a little and dye it into light green (making leaves), light red (making big peaches), pink (decorating knots). Cover wet towel and wait for 5 minutes.
Put the white dough in the shape of water drop, and use the filling pick to press out the peach mark. The green dough is used to decorate the leaves and put into the oiled cage (the same is true for big peaches, but there is another red decorative knot)
Leave it for about 15-20 minutes, wait for fermentation to mature, steam on the pot for about 12 minutes.
Take it out, pop a little edible red on the peach tip and put it into the plate.