Purple Sweet Potato Rose Mantou 紫薯玫瑰馒头

This steamed bun recipe was first shared on my blog back in 2011. This is the link to my blog post https://wendyinkk.blogspot.com/2011/08/purple-sweet-potato-rose-mantou.html

I have tried a few ways to make the shaping process easier and I think this is my favourite way instead of weighing each piece like how I did before . I hope you will enjoy making and eating this simple steamed bun.

Mantou are plain steamed buns / baozi with no fillings. You can use this dough to make filled buns.

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Purple Sweet Potato Rose Mantou
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150g steamed sweet potato
+ enough water to make 250gm purée

1/2 Tbsp instant yeast
Pinch of sugar
1 Tbsp water

300g pau flour *
60gm fine granulated sugar
1/2 tsp baking powder
pinch of salt
30gm unsalted butter

1. Prepare some sweet potato and steam it until soft. Take only 150g and blend with 1/3 cup of water. Scrape it into a bowl and weigh. Top up with more water to make it 250gm.
2. Froth the instant yeast. Do not use if the froth does not form. Discard and start with another pack of yeast.
3. Mix flour, sugar, baking powder and salt. Pour in the sweet potato purée and frothy yeast. Knead until a dough forms. Add in butter and knead until a soft smooth dough forms.
4. Leave dough to rest for 15 minutes.
5. Split dough into 6 portions, each weighing about 110gm. Roll and split each portion into 6 pieces and roll each piece into a ball. Let them rest for another 15 minutes in a draft free area/or covered.
6. Take 6 balls and roll them flat, pressing the sides down. Arrange them in an overlapping manner. Roll up starting from the bottom piece. Split the roll by using a chopstick. Place on a piece of paper. Leave it to proof until doubled.
7. Steam on high heat for 12 minutes.

🍠 Flour type: I personally prefer using pau flour, of which it’s a type of plain flour/all purpose flour with a finer texture and it’s specifically for making steamed buns. It is not the same as Hong Kong flour which is highly bleached. You can use regular plain flour if you wish too, but choose a good one.

🍠 Sweet Potato: it’s ok to use other types of sweet potatoes. But other types might contain more moisture. Adjust the water amount accordingly depending on the type of sweet potatoes you prefer to use.

🍠 butter : when I created this recipe back in 2011, I used Crisco. You can use crisco if you want to. If you choose to use salted butter, you can skip that pinch of salt.

🍠 Storage: These buns are best eaten while warm. They can be kept at room temperature for 2-3 days or in the fridge for 2 weeks. For longer storage, Keep in the freezer for a month or two. Reheat by steaming. Or microwave each ‘room temperature bun’ for 15 seconds if you want to warm it up.

Keep it airtight. Exposed buns will dry up. If they do dry up, just wipe the surface with some drinking water and steam it again.

🍠 cutting the dough: A rolling motion with a chopstick to split the dough will give the bun a tight bottom and the petals won’t split. Cutting seems easier but the bottom won’t be as round and tight.

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Happy steaming :-)

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