Purple Sweet Potato Rose Steamed Buns
- 125 gram peeled purple sweet potato
- 100 ml (7 tablespoon - 1 teaspoon) warm water (38 Celsius/100 Fahrenheit)
- 6 gram active dry yeast
- 10 gram sugar
- 250 gram Hong Kong pao flour (I use cake flour)
- 1/2 teaspoon baking powder
- 40 gram sugar
- 1/8 teaspoon salt
- 25 gram unsalted butter, room temperature
- Steam purple sweet potato until fork tender. Transfer to a bowl, and mash with a fork into smooth paste.
- Mix together warm water with active dry yeast and 10 gram sugar. Set aside until frothy and foamy, about 10 minutes.
- Whisk together pao flour (or cake flour), baking powder, sugar, and salt in a mixing bowl. Make a well, add mashed sweet potato, and yeast solution. Knead into a non-sticky dough, about 10 minutes. Add unsalted butter, knead again until non-oily, another 10 minutes. The dough should become soft, smooth, and elastic.
- Place dough in an oiled mixing bowl. Cover with wet kitchen towel/saran wrap. Proof until volume is doubled, about 1 hour in a warm kitchen.
- Punch dough to release air bubbles. Knead for 2 minutes. Divide dough into 15 gram portions.
- To shape into rose: take 6 dough portions and roll each into a flat circle (~ 4" diameter). Arrange them side-by-side, half stacking on top of one another, then roll from one end to the other end (left-to-right, or top-to-bottom, depends on how you stack them). Take a piece of chopstick and cut the rolled log into two to form two rose buds. Place the rose buds in a cup cake liner. Repeat.
- Let the rose buns proof until volume is doubled, about 45 minutes in a warm kitchen.
- Prepare a steamer on a medium-high heat. Steam the buns for 12 minutes, turn heat off, and let the buns sit for another 3 minutes inside the steamer. Remove cover (gently so you no water drops onto the buns), take the buns out from steamer, and serve hot.
Another great recipe by https://dailycookingquest.com.