Lion Dance (traditional Chinese: 舞獅; simplified Chinese: 舞狮; pinyin: wǔshī) is a form of traditional dance in Chinese culture and other Asian countries in which performers mimic a lion‘s movements in a lion costume to bring good luck and fortune.
These buns usually served during Chinese New Year as a symbol of good luck and prosperity.

When the weather is cold, the dough will not ferment so quickly, so it is more suitable for making styled buns.

In summer, even if you use less yeast, the dough will still ferment quickly (especially when it’s HOT, they really hard to be made).
So, using air conditioner in warm place is necessary and also keep the dough always be covered during the process so that it doesn’t dry out.

For the filling, I suggest to use store-bought roasted black sesame for best result.

Japanese brand Roasted Sesame is my favourite; the moment you open the package, you will be able to sense their exquisite aroma, as well as the slightly sweet and elegant taste.

CAN I USE OTHER FILLING?
Feel free to use other fillings according to your taste as long as the filling firm enough to hold their shape, that should be fine.

The buns is really soft and fluffy; You can see how spongy it is !
The thick sesame paste inside has a significant aroma and a toasty sesame flavour; Really tasty!

These vibrant Lion Dance Steamed Buns are truly a work of art, it is a symbol of good fortune and strength (this will be a really special gift for someone),
Wishing You Wealth and Prosperity; May the dragon bring you success and energy in the upcoming year.
HAPPY CHINESE NEW YEAR 2024 Everyone! 😇🥳

WATCH HOW TO MAKE “LION DANCE STEAMED BUNS”

RECIPE

Lion Dance Steamed Buns
Yield: 2 Buns
Total Time: 4 Hours

INGREDIENTS
🌿 Black Sesame Paste
50 g Mung Beans + 500 g Water
40 g Caster Sugar
5 g Wheat/ Potato Starch
1/8 tsp Salt
20 g Vegetable Oil
25 g Roasted Black Sesame Seeds (Crushed into powder)

🌿 Dough for Details
150 g All-Purpose Flour
1/6 tsp Instant Yeast
4 g Caster Sugar
70 g Cold Water
6 g Shortening
Food Gel Colouring (Black, Green, Blue, Yellow, Red)

🌿 Buns Dough
110 g All-Purpose Flour
1/8 tsp Instant Yeast
3 g Caster Sugar
50 g Cold Water
4 g Shortening
Red Food Colouring

INSTRUCTIONS
Black Sesame Paste

1. Crush 25 g Sesame Seeds into a fine powder, set aside.
2. Rinse 50 g Mung Beans until the water runs clear and transfer it to a medium pan; add in 500 g Water.
   Cook over medium high heat until the beans are tender and then blend it until smooth.
3. Pour the blended cooked Mung Beans along with 40 g Caster Sugar, 5 g Wheat Starch, ⅛ tsp Salt, 20 g Vegetable Oil, crushed Black Sesame into a non-stick pan.
   Mix well until there are no lumps.
4. Cook over medium high heat and keep stirring (please note, never leave it out when cooking this mixture.
   This process will takes for about 10-15 minutes. The water will slowly evaporate and the mixture start to thickened.
5. Once the mixture formed a thick paste, turn down the heat to medium low; and continue cook until the paste comes together and no longer stick to the pan.
6. Once it’s done, pour it into a plate; cover it with a cling wrap to prevent from drying out and then store it in the fridge for at least 1 hour to firm up.
7. After 1 hour the fillings becomes denser.
   Take 2 portions of the paste, 60 grams each and roll it into a ball.
   * You can use the remaining filling to fill mochi or maybe spread it on your favourite bread.
   

Dough for Details

1. In a medium bowl, simply combine 150 g All-Purpose Flour, ⅙ tsp Instant Yeast and 4 g Caster Sugar.
2. Pour in 70 g Cold Water and 6 g Shortening and stir until just combined.
3. Then using your hand gather all the dough until it form a cohesive ball.
4. Transfer the dough on a work surface and start kneading the dough.
   Knead for about 4-5 minutes until it become really smooth.
5. After kneading for about 5 minutes, you can see that the dough become really smooth.
   Divide and colouring the dough as needed (30 g Red, 90 g White, 55 g Yellow, 20 g Blue, 15 g Green and 15 g Black).
   * If you like to use natural food colouring powder, you may need to dilute it with a little bit of water so it blends easily into the dough.
6. Cover each dough with a plastic wrap (to prevent from drying out) while waiting for the buns dough.
   

Buns Dough

1. In a medium bowl, simply combine 110 g All-Purpose Flour, 1/8 tsp Instant Yeast and 3 g Caster Sugar.
2. Pour in 50 g Cold Water along with 4 g Shortening and a few drops of Red Food Colouring; stir until just combined.
3. Then using your hand gather all the dough until it form a cohesive ball.
4. Transfer the dough on a work surface and start kneading the dough.
   Knead for about 4-5 minutes until it become really smooth.
5. After kneading for about 5 minutes, you can see that the dough become really smooth.
   Divide Buns Dough into 2 equal portions (about 80 grams each); cover the dough with a plastic wrap so it doesn’t dry out.
   
   

To Shape the Lion Dance Head and Details

1. Take 1 portion of the Buns Dough, roll it into a ball; Flatten it.
2. Using rolling pin, roll the dough into 10 cm diameter thick disk
   Place the filling in the centre of the dough
3. Then using your right hand, slowly squeeze and push the wrapper up while left thumb press the filling down.
   Pinch to seal; make sure that you seal it properly to prevent the filling from leaking.
   * DON’T FORGET ALWAYS COVER EACH DOUGH WITH A PLASTIC WRAP ALONG THE PROCESS TO PREVENT FROM DRYING OUT
   Continue with the rest Buns Dough…
4. For the details, kindly follow video instructions
5. Once it’s done put them in the steamer (make sure that you give some space in between the buns so they won’t stick one another after fermentation or steaming).
6. Cover and allow to rise until doubled in size for about 20-45 minutes.
   * Proofing time will depends on room temperature, it may take longer or may not take that long.
7. In the meantime preheat your steamer.
8. After fermentation the proofed buns should feel lighter and doubled in size; and if you gently press it with your finger, the dough will make indentation and be able to slowly bounce back into shape.
9. Steam over high heat for 18 minutes.
   * If you are using metal or plastic steamer; make sure that you cover the lid with a piece of cloth so the condensation during steaming won’t ruin the look of your buns.
10. After 18 minutes, take the steamer off from the heat; Do not open the lid and let it sit for another 3 minutes (this way; the buns will not sink or wrinkle due to the sudden change in temperature).
11. You can serve it immediately or transfer them to a cooling rack to cool completely before storing.
    

NOTES

1. The Black Sesame Paste filling is best consumed as soon as possible.
   If you are not using it right away, you can keep it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month.
2. If you make this filling in large quantities;
   Before freezing, I suggest to divide the paste into small portions so that you can be flexible on how much to use each time.
   When you are ready to use, you can defrost in the fridge overnight.
3. The buns can be stored in the fridge (in an airtight container) for 5 days or frozen for a month.
4. I highly recommend to reheat the buns in the steamer
   To reheat: Place the frozen buns on a plate; put the plate on top of the trivet in the steamer and let them steam over high heat for 10 minutes or until heated through.
5. If you want to reheat it in the Microwave
   Place the frozen buns on a plate; wet some paper towel (wring out the excess water) and place the paper towel on top of the steamed buns (to prevent the buns from drying out).
   Microwave on high for 30 seconds (add the time as needed until heated through).