Sweets and drinksSteamed CakesChinaAbout 1 hour to prepare and shape, about 20 minutes to steam
Purple sweet potato steamed buns come out with a smooth white skin, and breaking one open shows a deep purple filling that is soft and smells of steamed sweet potato. All this needs is a steamer, no oven.
The hardest part is proofing the dough, because under proofed dough gives dense buns while over proofed dough gives wrinkled, sour skins. The sweet potato has to steam right through and be mashed while hot, as cold potato mashes up fibrous. Divide the dough and the filling on a kitchen scale so every bun rises to the same size and cooks in the same time.
This batch weighs about 586g, at roughly 230 calories per 100g.
Method
Wash 1 purple sweet potato and peel it clean.
Cut the sweet potato into pieces about 3 x 3 cm, steam until soft, then mash by hand or blend on low speed.
Mix 300g bao flour with 4g yeast and 10g milk powder, add just enough warm water, then knead into a smooth dough and leave it to double in size.
Mix the mashed sweet potato with 72g kOBE Monk Fruit Blend for the filling and divide it into equal balls.
Divide the dough, roll each piece flat, place a ball of filling in the middle, then gather the edges closed and roll it round.
Arrange the buns in a steamer lined with baking paper, steam until cooked through, then take them out and serve hot.
Tips
Weigh the dough and the filling on a kitchen scale so every bun rises to the same size and cooks in the same time.
Mash the sweet potato while it is still hot, because cold potato mashes up fibrous.
The dough is ready when it has doubled and a finger pressed into it leaves a dent that stays.
Lift the steamer lid a crack for a few seconds to let the steam out before opening it fully, since a sudden opening wrinkles the tops.
This needs no oven, only a pot or a steamer.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.