Purple Sweet Potato Steamed Buns

• Rest_dough purple dough for 1 hour
• Rest_dough white dough for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 125 g purple sweet potato
• 20 g or 1 1/2 tbsp. granulated sugar
• 62 g or 1/4 c. + 1/2 tsp. warm milk
• 140 g or 1 c. + 1 tbsp. all-purpose flour
• 3 g or 3/4 tsp. dry active yeast
• 125 g or 1/2 c. + 2 tbsp. warm milk
• 2 g or 1/2 tsp. dry active yeast
• 10 g or 2 tsp. granulated sugar
• 200 g or 1 2/3 c. minus 1 tbsp. all-purpose flour

1. 1Cube 125g purple sweet potato, place in a saucepan, add water to cover, and boil until tender.
2. 2Drain the cooked sweet potato and mash it with a fork until a thick, vibrant purple paste is formed.
3. 3Combine the mashed purple sweet potato with 62g milk and 20g sugar in a bowl and whisk until a smooth, consistent purple liquid is achieved.
4. 4Add 140g all-purpose flour and 3g yeast to the purple liquid, mix with a wooden spoon until a shaggy dough forms, knead by hand until smooth and elastic, then cover the bowl and set aside to rest and rise.
5. 5In a separate bowl, combine 125g milk, 10g sugar, and 2g yeast, stir with a wooden spoon to dissolve the sugar and yeast.
6. 6Add 200g all-purpose flour to the white dough mixture, mix with a wooden spoon, knead by hand until smooth and elastic, then cover the bowl and leave to rest and rise.
7. 7After both doughs have risen, roll each (purple and white) into a long, uniform log shape on a lightly floured wooden cutting board.
8. 8Use a dough scraper to cut both the purple and white dough logs into 8 equal pieces each.
9. 9Flatten one piece of purple dough and one piece of white dough into thin, round discs using a rolling pin, then place the purple disc on top of the white disc and gently press them together.
10. 10Cut the layered purple and white dough disc into four equal quarter-circle pieces using the dough scraper and stack these four quarters.
11. 11Place the stacked dough on the cutting board, press a chopstick horizontally through the middle to indent it, gently fold the dough along the chopstick, and pinch the ends together to seal, forming a distinctive heart or spiral-shaped bun.
12. 12Repeat the intricate shaping process for all the remaining dough pieces.
13. 13Place each beautifully shaped bun on a small square of brown parchment paper and arrange them neatly within a bamboo steamer basket.
14. 14Cover the steamer basket with its lid and steam the buns on high heat for 15-20 minutes.
15. 15Turn off the heat after steaming and leave the buns in the steamer for an additional 5 minutes with the lid on to prevent them from collapsing or wrinkling.

These instructions are our analysis of the original video. Watch on YouTube →