Purple Sweet Potato Steamed Buns
Fluffy, cloud-like steamed buns tinted naturally violet with sweet potato and enriched with milk. A gentle sweetness makes these perfect for morning meals or afternoon snacks.
Story
These pillowy mantou get their striking color from purple sweet potatoes, which add natural sweetness and a tender crumb. The milk enriches the dough, creating buns that pull apart in feathery layers.
Ingredients
purple sweet potato
200g, cooked and mashed
all-purpose flour
300g
whole milk
150ml, warmed
active dry yeast
3g
granulated sugar
30g
neutral oil
15ml
Instructions
1
Bloom the yeast
Stir warm milk with yeast and a pinch of sugar. Let stand 5–7 minutes until frothy and fragrant.
2
Mix the dough
Combine flour, remaining sugar, and mashed sweet potato in a large bowl. Pour in the yeast mixture and oil. Stir until a rough, shaggy dough forms.
3
Knead to smoothness
Turn onto a floured surface and knead 8–10 minutes until elastic and satiny. The dough should feel soft but spring back when poked.
4
First rise
Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot about 45 minutes until doubled in volume.
5
Shape
Punch down dough to deflate, then divide into 8 equal pieces. Roll each into a smooth ball and place on parchment in a steamer basket. Cover and rest 15 minutes.
6
Steam
Bring water to a rolling boil. Steam buns 12–15 minutes over high heat. Turn off heat, wait 2 minutes, then lift the lid slowly to prevent collapse.
