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RECIPE
11 INGREDIENTS 18 STEPS 1hr

Purple Sweet Potato Steamed Flower Buns

These steamed Chinese buns come with a twist. Mashed purple sweet potato is used in combination with the white flour dough to give the steamed bun a more distinguished outlook.
Purple Sweet Potato Steamed Flower Buns Recipe | SideChef
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These steamed Chinese buns come with a twist. Mashed purple sweet potato is used in combination with the white flour dough to give the steamed bun a more distinguished outlook.
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
1hr
Total Time
52min
Active Time
$0.08
Cost Per Serving

Ingredients

Servings
10
US / METRIC

White Dough

1 2/3 cups
4 oz
Cold Milk
or Water
1 1/4 tsp
Butter , softened
or Margarine or Lard

Purple Dough

1 cup
1 Tbsp
Sweetened Condensed Milk
2 oz
Cold Milk
or Water
3/4 tsp
Butter , softened
or Margarine or Lard
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Nutrition Per Serving

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CALORIES
162
FAT
1.7 g
PROTEIN
4.7 g
CARBS
31.3 g

Author's Notes

When making the dough, you may need to add more milk/water if the dough is still a bit dry. Add a teaspoon at a time until the dough comes together and continue to knead.

Spread some flour onto a sharp knife to cut the slits (X) on top of the buns. When cutting the slits, make sure there is no sticky part in the middle and the cuts should be separated.

If you make extra buns they can be kept frozen for up to 1 month. Let the already steamed buns cool down completely and then place them on a tray not touching each other and then put the entire tray inside the freezer for about 1 hour. They will harden but are not completely frozen yet. Pack in freezer bags and they will not stick to each other anymore.

To reheat, they can go straight from the freezer to the steamer. Steam on medium-high heat for 15 minutes.

Cooking Instructions

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Step 1
Start by steaming the purple sweet potato. First, peel and cut the Purple Sweet Potatoes (1/2 cup) into smaller pieces. Place in a bowl and steam for 15 minutes or until purple sweet potato is soft.
Step 2
Remove from the steamer and mash the purple sweet potato while still hot. Prepare to make the dough for the buns.
Step 3
Start by making the white dough. In a large mixing bowl, mix in All-Purpose Flour (1 2/3 cups) , Instant Dry Yeast (3/4 tsp) , and Granulated Sugar (1 Tbsp) . Then, gradually add in Milk (4 oz) . Stir with a spatula and then knead into a sticky dough.
Step 4
Add in Butter (1 1/4 tsp) and slowly knead the butter into the dough. Knead until a smooth and soft dough is formed.
Step 5
Wrap the dough with cling wrap and chill in the refrigerator while preparing the purple dough.
Step 6
In another mixing bowl, mix in All-Purpose Flour (1 cup) , mashed purple sweet potato, Instant Dry Yeast (3/4 tsp) , and Sweetened Condensed Milk (1 Tbsp) .
Step 7
Gradually add in Milk (2 oz) and stir with a spatula to combine everything together. Using your hand, knead into a sticky dough.
Step 8
Add in Butter (3/4 tsp) and continue to knead into a smooth and soft dough.
Step 9
Transfer purple dough onto a work surface. Then roll the purple dough into a log shape. Cut and divide the dough into 10 equal portions, about 30 g each.
Step 10
Work with one dough at a time. Pull and tuck the white dough from top to bottom so the seams are at the bottom and the surface is relatively smooth. Roll the dough into a smooth round ball in between the palm of your hand. Repeat with the purple dough. Cover the dough balls with cling wrap.
Step 11
Remove the white dough from the refrigerator. Roll into a log shape. Cut and divide into 10 equal portions, about 35 g each.
Step 12
Working with one dough at a time, gently knead the dough. Roll into a smooth and round ball. Then gently flatten with the palm of your hand.
Step 13
Roll into a round white dough. Then place the purple dough ball in the middle and pinch to wrap and form into a ball.
Step 14
Cup the dough with both palms and move the dough in a circular motion to shape it taller. Using a floured and sharp knife, make two slits across the top of the bun. Repeat the same for the rest of the rolled dough balls to form into flower-shaped buns.
Step 15
Place the flower buns into a bamboo basket or steaming tray. Cover and set aside to proof for 30 minutes.
Step 16
After proofing, the slits will be more intense and the buns will be light in weight. Place the buns on a steamer with cold water. Steam for 10-12 minutes when the water starts to boil.
Step 17
When done, turn off the heat and wait for about 5 minutes before opening the lids of the bamboo steamer. Then transfer steamed buns to cool on a wire rack.
Step 18
Serve hot and enjoy!

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Nutrition Per Serving
Calories
162
% Daily Value*
Fat
1.7 g
2%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
4.5 mg
2%
Carbohydrates
31.3 g
11%
Fiber
1.3 g
5%
Sugars
3.6 g
--
Protein
4.7 g
9%
Sodium
15.2 mg
1%
Vitamin D
0.0 µg
0%
Calcium
37.4 mg
3%
Iron
1.7 mg
9%
Potassium
67.3 mg
1%
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