Purple Sweet Potato Blooming Steamed Buns
- Fully fermenting the dough is key to achieving the ideal fluffy texture. 2. When cutting a cross slit into the bun tops, lightly dusting the surface with flour first helps create clean, well-defined edges.
Story
Purple sweet potato blooming steamed buns are a beloved homemade staple in Chinese cuisine, celebrated for their soft, airy texture and subtle, naturally sweet flavor from the purple sweet potato. Their signature open, 'bloomed' tops that form during steaming make them as visually charming as they are delicious, ideal for a warm, comforting breakfast or a light afternoon snack.
Ingredients
flour
300g
purple sweet potato
2 pieces
milk
130g
yeast
4g
white sugar
70g
milk powder
10g
Instructions
1
Step 1
Peel and wash the sweet potatoes
2
Step 2
Cut into chunks and steam until fully cooked
3
Step 3
Mash the cooked purple sweet potato into a smooth paste with a spoon
4
Step 4
Mix the flour, milk, white sugar, milk powder, and yeast evenly
5
Step 5
Knead into a smooth dough, then let it ferment in a warm place until it doubles in size
6
Step 6
Divide the remaining white dough into small portions
7
Step 7
Take one portion of white dough, roll it into a round shape, then place the ball of purple sweet potato dough inside
8
Step 8
Wrap it up and seal the opening
9
Step 9
Use a knife to cut a cross-shaped incision on the surface.
10
Step 10
Finished purple sweet potato blooming mantou.
11
Step 11
Place the finished mantou into a steamer, let them rest for 20 minutes. Steam over high heat for 15 minutes, then turn off the heat and let them rest for 3 minutes before serving.
