Delicious and beautiful Chinese steamed buns with purple sweet potatoes.
Course Breakfast, dim sum
Cuisine Chinese
Keyword buns, sweet potato
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 3Making 12 to 16 buns according to the size
Calories 629kcal
Author Elaine
Ingredients
oil for brushing
for the white dough
200gall-purpose flour
1teaspooninstant yeast
1tablespoonsugar , optional
100gwater
for the purple dough
200gall-purpose flour
1teaspooninstant yeast
1tablespoonsugar
100gwater
1middle 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.