國家級面點師教妳做【壽桃包】，超可愛！
國家級面點師教妳做【壽桃包】，超可愛！ is a medium Chinese recipe that serves 12. 120 calories per serving. Recipe by 美食台foodvideo on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 10 min
Cost: $11.25 total, $0.94 per serving
Ingredients
- 200 g Cake Flour (sifted for a tender texture)
- 5 g Dry Yeast (instant dry yeast, fast‑acting)
- 30 g Granulated Sugar (feeds the yeast and adds subtle sweetness)
- 100 ml Whole Milk (adds richness and a white color to the dough)
- 120 g Sweet Bean Paste (traditional filling; can substitute with date paste or yam paste)
- 30 ml Beetroot Juice (natural red coloring for the bun tops)
- 15 ml Water (for sealing the leaf‑shapes)
Instructions
Prepare the Dough
In a mixing bowl, combine cake flour, dry yeast, and granulated sugar. Add milk gradually while mixing with a scraper until a soft, slightly sticky dough forms.
Time: PT10M
Knead the Dough
Turn the dough onto a lightly floured surface. Knead with both hands, folding, pressing down with the heels of your palms, and turning the dough until smooth and elastic.
Time: PT10M
Rest Briefly
Cover the dough with plastic wrap and let it rest for 5 minutes. This relaxes the gluten and makes rolling easier.
Time: PT5M
Roll and Divide
Roll the dough into a long rope, then cut into 12 equal pieces (≈35 g each). Keep the remaining piece covered.
Time: PT5M
Flatten and Fill
Take one piece, flatten with a rolling pin, fold, turn, and fold again repeatedly to create thin layers. Place a spoonful of sweet bean paste in the center, seal the opening, and shape into a small ball.
Time: PT10M
Form the Peach Leaf Shape
Press the filled ball with your palm to form a cone, then flatten the base into a leaf‑like shape using a scraper. Create a small ridge on one side to mimic a peach leaf tip.
Time: PT8M
Apply Red Color
Dip each bun lightly in beetroot juice, then brush a thin layer over the top to achieve a natural pink‑red hue.
Time: PT5M
Second Fermentation
Place the colored buns in a bamboo steamer (3‑4 buns per layer). Cover and let them rest in a warm spot (≈35°C) for 20‑30 minutes until they puff up slightly.
Time: PT30M
Temperature: 35°C
Steam the Buns
Bring water to a rolling boil in a wok or pot. Place the steamer over the boiling water, cover, and steam for 8‑10 minutes until the buns are fully cooked and fluffy.
Time: PT10M
Temperature: 100°C
Cool and Serve
Turn off the heat, remove the steamer, and let the buns cool on a rack for a few minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 25 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made vegan by using plant‑based milk and vegan bean paste
Allergens: Milk, Wheat
Ingredient Substitutions
- Instead of Cake Flour: All‑Purpose Flour (use less protein flour)
- Instead of Dry Yeast: Active dry yeast (increase proof time)
- Instead of Granulated Sugar: Caster sugar
- Instead of Whole Milk: Soy milk (for vegan)
- Instead of Sweet Bean Paste: Red bean paste, Date paste, Mashed sweet potato
- Instead of Beetroot Juice: Food‑grade red food coloring
Equipment Needed
- Mixing Bowl
- Scraper
- Rolling Pin
- Plastic Wrap
- Bamboo Steamer
- Kitchen Scale
- Brush
- Small Bowl
- Knife or Scissors
- Timer
Critical Steps — Do Not Skip
- Kneading the dough to the correct elasticity
- Shaping the buns into the peach‑leaf form
- Second fermentation at ~35°C
- Steaming without water droplets on the buns
Chef Tips from the Video
- Sift the cake flour before mixing to ensure a light, airy texture.
- Use instant dry yeast for a quick rise; if using active dry yeast, proof it in warm milk first.
- When shaping the leaf, keep the tip slightly higher than the base to mimic a natural peach blossom.
- A light brush of beetroot juice gives a beautiful hue without affecting the bun’s softness.
Troubleshooting
Dough is too sticky and hard to handle.
Add a little more sifted cake flour, a tablespoon at a time, until the dough is smooth but still soft.
Buns do not puff up during fermentation.
Check that the yeast is fresh and the fermentation temperature is around 35 °C. Extend the rest time by 10‑15 minutes.
Red color is too dark or uneven.
Dilute beetroot juice with a splash of water and apply with a brush in thin layers.
Steam water droplets leave marks on the buns.
Use bamboo steamers and keep the lid tightly closed; avoid glass or stainless lids that allow condensation to drip.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped buns for up to 1 month; re‑steam to reheat.
Room temperature: Best eaten the same day; can sit at room temperature for up to 12 hours.
Make-Ahead Tips
- Steam the buns, let them cool, then freeze. Re‑steam from frozen for 5‑6 minutes before serving.
- Unfilled dough can be refrigerated for up to 12 hours; shape and fill just before steaming.
Frequently Asked Questions
What is the cultural significance and history of Longevity Peach Buns (Shou Tao) in Chinese birthday celebrations?
Longevity Peach Buns, or Shou Tao, symbolize long life and good fortune. The peach shape dates back to ancient Chinese traditions where peaches were considered the fruit of immortality, and the buns are traditionally served at birthdays and festive occasions to wish the celebrant a long, happy life.
What are the traditional regional variations of Shou Tao in Chinese cuisine?
In northern China, the buns are often filled with sweet red bean paste, while southern versions may use lotus‑seed or yam paste. Some regions add a subtle almond flavor to the dough, and the coloring can range from natural beetroot red to bright food‑grade dye.
How is Longevity Peach Bun traditionally served in Chinese culture?
The buns are usually presented on a decorative plate, each bun standing upright like a peach blossom. They are served warm, often alongside tea, and are a centerpiece of birthday banquets and the Lunar New Year feast.
What occasions or celebrations are Longevity Peach Buns associated with in Chinese culture?
Besides birthdays, Shou Tao buns are popular during the Lunar New Year, the Double Ninth Festival, and wedding banquets, all occasions that celebrate longevity and prosperity.
What makes Longevity Peach Buns special or unique in Chinese pastry tradition?
Their distinctive peach‑leaf shape, natural beetroot coloring, and the delicate, fluffy texture set them apart from ordinary steamed buns. The combination of a sweet bean‑paste core and a lightly sweetened dough reflects centuries‑old festive pastry techniques.
What are the most common mistakes to avoid when making Longevity Peach Buns at home?
Common errors include over‑kneading the dough, which makes it tough; under‑proofing, leading to dense buns; and using too much beetroot juice, which can make the color bitter. Follow the gentle kneading and proper fermentation steps for best results.
Why does this Longevity Peach Bun recipe use cake flour instead of all‑purpose flour?
Cake flour has a lower protein content, producing a softer, more tender crumb that is essential for the delicate, fluffy texture of Shou Tao buns. All‑purpose flour can make the dough tougher and less airy.
Can I make Longevity Peach Buns ahead of time and how should I store them?
Yes. After steaming, let the buns cool, then freeze them in a single layer before transferring to a zip‑top bag. Re‑steam from frozen for 5‑6 minutes before serving. Refrigerated buns stay fresh for up to three days.
What texture and appearance should I look for when the Longevity Peach Buns are done?
The buns should be puffed, soft to the touch, and slightly spring back when pressed. The top should have a light pink‑red glaze and a smooth, glossy finish without water spots.
What does the YouTube channel 美食台foodvideo specialize in?
The YouTube channel 美食台foodvideo focuses on traditional Chinese home cooking, showcasing classic festival dishes, street‑food classics, and step‑by‑step tutorials that emphasize authentic techniques and cultural stories.
How does the YouTube channel 美食台foodvideo's approach to Chinese pastry differ from other cooking channels?
美食台foodvideo emphasizes hands‑only techniques, minimal equipment, and natural ingredients like beetroot juice for coloring, staying true to generational methods while providing clear visual cues that make complex pastry shapes accessible to home cooks.
Last updated: September 6, 2026
