This sweet potato buns is easy to make and so appealing to eyes.

Purple sweet potato always wins my heart by its elegant color and simplifies for cooking. If you love the bright purple color the same as me, try to use it in breads and buns.

The recipe today is a Chinese steamed bun with mashed purple sweet potatoes. I have written a post introducing Chinese steamed buns around 3 weeks ago. Though I am not very good at it, I love to make buns and bread the same as most of the girls.

You can choose to mix the mashed purple sweet potatoes and flour all together to make purple buns or make a roll with both white layer and sweet layer.

Making perfect dough for Chinese buns is quite important for those delicious buns. I have listed the entire guide of how to make Chinese dough with yeast in Chinese steamed buns.

Peel the purple sweet potatoes and cut into small cubes. Steaming in a wok around 15 minutes or baking in oven for around 20 minutes. Then mash the purple sweet potatoes with a scoop. Then mix half of the flour prepared with mashed sweet potatoes. And further make dough according to the guide introduced in Chinese steamed buns.

At this step, we get two pieces of dough. One is pure white, which is the color of flour and the other one is purple.

Then roll the two pieces of dough into two rounds. Layer the white one underneath and the purple layer on top. Then roll the two layers up to a cylinder. Cut the cylinder into several small sections.

Purple Sweet Potato Buns

Delicious and beautiful Chinese steamed buns with purple sweet potatoes.

5 from 2 votes

Print Pin Rate

Course: Breakfast, dim sum

Cuisine: Chinese

Keyword: buns, sweet potato

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Servings: 3 Making 12 to 16 buns according to the size

Calories: 629kcal

Author: Elaine

Ingredients

• oil for brushing

for the white dough

• 200 g all-purpose flour
• 1 teaspoon instant yeast
• 1 tablespoon sugar , optional
• 100 g water

for the purple dough

• 200 g all-purpose flour
• 1 teaspoon instant yeast
• 1 tablespoon sugar
• 100 g water
• 1 middle sized purple sweet potato

Instructions

• Peel and the purple sweet potatoes and cut into small cubes. Steam in a wok around 15 minutes or bake in oven for around 20 minutes. Then mash it with a sticker or scoop.
• Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes.
• Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
• Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
• Repeat the above steps, mix flour with mashed purple sweet potatoes to make smooth dough too.
• Let the two pieces of dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.
• Roll the two pieces of dough into two large and thin rounds. And layer the white round underneath and the purple layer on top. Roll up to a cylinder.
• Cut the cylinder into small sections. Brush some oil on the bottom of each section and put them in the steamer.
• Bring some water to a boiling and steam for 15 minutes.
• Turn down the fire and wait for around 5 minutes. Transfer out and serve hot.

Notes

If you want the buns have some milk taste, replace the water used in dough with milk.
There might be chunks in the mashed purple sweet potatoes, do remove them out.

Nutrition

Calories: 629kcal | Carbohydrates: 126g | Protein: 18g | Fat: 5g | Sodium: 46mg | Potassium: 443mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9460IU | Vitamin C: 1.6mg | Calcium: 40mg | Iron: 6.8mg