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Purple Sweet Potato Rose Steamed Buns Recipe

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3.9 from 8 reviews

These Purple Sweet Potato Rose Steamed Buns are a beautiful and delicious Chinese-style steamed bun infused with vibrant purple sweet potato. The dough is soft, smooth, and slightly sweet, shaped intricately into rose-like buns, then steamed to fluffy perfection. Perfect as a unique breakfast or snack, these buns combine natural sweetness with a stunning presentation.

Ingredients

Dough and Filling Ingredients

  • 125 gram peeled purple sweet potato
  • 100 ml (7 tablespoon – 1 teaspoon) warm water (38°C / 100°F)
  • 6 gram active dry yeast
  • 10 gram sugar
  • 250 gram Hong Kong pao flour (or cake flour)
  • 1/2 teaspoon baking powder
  • 40 gram sugar
  • 1/8 teaspoon salt
  • 25 gram unsalted butter, room temperature

Instructions

  1. Steam Purple Sweet Potato: Steam the peeled purple sweet potato until it’s fork tender. Then transfer it to a bowl and mash it thoroughly with a fork until you get a smooth paste.
  2. Activate Yeast: In a small bowl, mix warm water, active dry yeast, and 10 grams of sugar. Let it sit for about 10 minutes until the mixture becomes frothy and foamy.
  3. Make Dough: In a mixing bowl, whisk together pao flour (or cake flour), baking powder, 40 grams of sugar, and salt. Create a well in the center and add the mashed sweet potato along with the yeast mixture. Knead the ingredients together until you have a non-sticky dough, roughly 10 minutes. Then add the unsalted butter and knead again for another 10 minutes until the dough becomes soft, smooth, elastic, and non-oily.
  4. Proof Dough: Place the dough in an oiled mixing bowl and cover it with a wet kitchen towel or plastic wrap. Let it proof in a warm environment for about 1 hour, or until the dough doubles in volume.
  5. Prepare Portions: Punch the dough to release air bubbles and knead for 2 more minutes. Divide the dough into small portions weighing approximately 15 grams each.
  6. Shape Rose Buns: Take 6 dough portions and roll each into a flat circle about 4 inches in diameter. Arrange these circles side-by-side, overlapping halfway, then roll them tightly from one end to the other to form a log. Using a chopstick, cut the log into two halves to create two rose-shaped buns. Place each rose bun into a cupcake liner. Repeat this for all dough portions.
  7. Second Proofing: Let the shaped rose buns proof again in a warm place for about 45 minutes, until they double in volume.
  8. Steam Buns: Prepare a steamer over medium-high heat. Steam the buns for 12 minutes, then turn off the heat and let them sit inside the steamer for an additional 3 minutes. Carefully remove the lid to avoid water droplets falling onto the buns, then take the buns out and serve hot.

Notes

  • Make sure the warm water used for yeast activation is not too hot to avoid killing the yeast; around 38°C (100°F) is ideal.
  • The Hong Kong pao flour can be substituted with cake flour for a similar texture.
  • Handle the steamed buns gently after cooking as they are delicate and soft.
  • Proofing times can vary depending on kitchen temperature; warmer environments will speed up proofing.
  • If you don’t have a steamer, a makeshift steamer using a pot with a wire rack can be used.

Find it online: https://bitezly.com/purple-sweet-potato-rose-steamed-buns-recipe/