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.
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.
Stir warm milk with yeast and a pinch of sugar. Let stand 5–7 minutes until frothy and fragrant.
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.
Turn onto a floured surface and knead 8–10 minutes until elastic and satiny. The dough should feel soft but spring back when poked.
Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot about 45 minutes until doubled in volume.
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.
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.
These steamed buns feature a savory vegetable filling with distinct Tianjin regional characteristics, packed with ingredients like wood ear mushrooms, daylilies, and glass noodles. Seasoned with essential sesame paste and fermented bean curd, the filling offers a delicious and nutritious balance of textures and flavors.
