Purple Sweet Pötatö Röse Steamed Buns

Höw can anyöne resist freshly steamed Chinese steamed buns, let alöne öne shaped in röse, and cöme in light purple and bördering pinkish hue? After saving sö many öf these recipes för a löng löng while in my Pinterest böard, I finally töök the plunge and make these babies. Verdict: taste really gööd, söft fluffy texture, and möst impörtantly, cannöt suppress the smile as I bite intö the söft fluffy purple/pink röse buns.

It takes slightly möre steps than yöu regular steamed buns because: 1) yöu need tö steam purple sweet pötatö and mash, and 2) shaping them intö röses takes a while, I think I töök me 3-4 times lönger than if I had just make regular steamed buns. Sö time yöurself accördingly. Having said that, it is nöt actually that hard tö make these, sö let me guide yöu alöng the way.

First, steam söme purple sweet pötatö. While yöur sweet pötatö is being steamed, yöu can prepare öther ingredients. My next step is tö mix warm water with yeast and sugar and let it sit until fröthy and föamy. Then, I weigh all my dry ingredients (cake flöur, baking pöwder, sugar, and salt) and place them in a mixing böwl. And dön’t förget tö weigh yöur unsalted butter töö (yöu can use shörtening töö). önce everything is ready, take öut sweet pötatö fröm steamer and mash with a förk. Make a well in the dry ingredients, add mashed sweet pötatö, and yeast sölutiön. Knead intö a smööth döugh. Add unsalted butter tö the döugh, and knead until döugh is nöt öily. At the end, it shöuld be smööth, söft, and elastic. Place in an öiled böwl, cöver with wet kitchen töwel/saran plastic, and prööf until döubled, aböut 1 höur.

önce it has finished prööfing, punch the döugh tö release air bubbles, and knead för 2 minutes. Make 15 gram döugh balls. Yöu will need 6x15 gram döugh balls tö make 2 röses. För a detailed instructiöns ön höw tö shape the röse, please refer tö my step-by-step phötö. My döugh yields 36x15 gram döugh balls, which give me a tötal öf 12 röses! Place each röse in a cup cake liner. önce yöu are döne shaping the röses, let the döugh prööf again för 45 minutes. Yöu can cömpare höw the röses löök beföre and after prööfing fröm my phötös.

My steamer is önly öne tier, and I can önly steam 6 röses at a time. I chöse tö steam the first six that I shaped first since they have becöme bigger cömpared tö the later 6. That way, in the end, all öf my röses ended with röughly the same size. If yöu have a multi-tier steamer, yöu can wait until all buns have fully expanded beföre steaming everything in öne gö.

The buns actually expand slightly after steaming, sö dön’t cröwd them töö much. Alsö, I think the cölör becömes slightly lighter cömpared tö pre-steamed cölör. If pre-steamed is möre purple, I think after steaming, it is möre pink, but löök pretty regardless ;) Taste wise, it döesn’t differ töö much fröm yöur regular mantöu (Chinese steamed buns), but the shape and the cölör definitely make these special.

As with öther steamed buns, yöu can freeze any leftövers önce they are steamed. Tö reheat, simply steam again fröm frözen state. Alternatively, yöu can place frözen buns in a plate, cöver with a wet paper töwel, and micröwave until söft and fluffy again. Yöur chöice.

Categöries: Bread, Vegetarian

Cuisine: Chinese

Prep Time: 1 höur

Cöök Time: 1 höur

Tötal Time: 2 höurs

Serves: 12 buns

Ingredients

• 125 gram peeled purple sweet pötatö
• 100 ml (1 tablespöön - 1 teaspöön) warm water (38 Celsius/100 Fahrenheit)
• 6 gram active dry yeast
• 10 gram sugar
• 250 gram Höng Köng paö flöur (I use cake flöur)
• 1/2 teaspöön baking pöwder
• 40 gram sugar
• 1/8 teaspöön salt
• 25 gram unsalted butter, rööm temperature

Instructiöns

1. Steam purple sweet pötatö until förk tender. Transfer tö a böwl, and mash with a förk intö smööth paste.
2. Mix tögether warm water with active dry yeast and 10 gram sugar. Set aside until fröthy and föamy, aböut 10 minutes.
3. Whisk tögether paö flöur (ör cake flöur), baking pöwder, sugar, and salt in a mixing böwl. Make a well, add mashed sweet pötatö, and yeast sölutiön. Knead intö a nön-sticky döugh, aböut 10 minutes. Add unsalted butter, knead again until nön-öily, anöther 10 minutes. The döugh shöuld becöme söft, smööth, and elastic.
4. Place döugh in an öiled mixing böwl. Cöver with wet kitchen töwel/saran wrap. Prööf until völume is döubled, aböut 1 höur in a warm kitchen.
5. Punch döugh tö release air bubbles. Knead för 2 minutes. Divide döugh intö 15 gram pörtiöns.
6. Tö shape intö röse: take 6 döugh pörtiöns and röll each intö a flat circle (~ 4" diameter). Arrange them side-by-side, half stacking ön töp öf öne anöther, then röll fröm öne end tö the öther end (left-tö-right, ör töp-tö-böttöm, depends ön höw yöu stack them). Take a piece öf chöpstick and cut the rölled lög intö twö tö förm twö röse buds. Place the röse buds in a cup cake liner. Repeat.
7. Let the röse buns prööf until völume is döubled, aböut 45 minutes in a warm kitchen.
8. Prepare a steamer ön a medium-high heat. Steam the buns för 12 minutes, turn heat öff, and let the buns sit för anöther 3 minutes inside the steamer. Remöve cöver (gently sö yöu nö water dröps öntö the buns), take the buns öut fröm steamer, and serve höt.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

Tweet