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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 1/2 lb purple sweet potato or 1/2 lb orange sweet potato
- 1 cup water or 1 cup milk
- 1/2 cup sugar (I use 2 T sugar for a less sweet bun)
- 3 teaspoons yeast
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons lard or 4 tablespoons butter
Method
- Peel and cook sweet potato.
- Puree cooked sweet potato in blender with water or milk and sugar.
- Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve.
- Sift dry ingredients together.
- Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed.
- Melt butter or lard and knead into dough.
- Let rise until double (60-90 min).
- Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html).
- Place buns in steamer basket, on cheesecloth, about 1 inch apart.
- Steam vigorously for 15-20 minutes.
- (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.).
