Cooking Instructions
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.
2.
Remove from the steamer and mash the purple sweet potato while still hot. Prepare to make the dough for the buns.
3.
Start by making the white dough. In a large mixing bowl, mix in
All-Purpose Flour (1 2/3 cups)
,
Instant Dry Yeast (1 tsp)
, and
Granulated Sugar (2 tsp)
. Then, gradually add in
Milk (4 oz)
. Stir with a spatula and then knead into a sticky dough.
4.
Add in
Butter (0.5 oz)
and slowly knead the butter into the dough. Knead until a smooth and soft dough is formed.
5.
Wrap the dough with cling wrap and chill in the refrigerator while preparing the purple dough.
6.
In another mixing bowl, mix in
All-Purpose Flour (1 cup)
, mashed purple sweet potato,
Instant Dry Yeast (1 tsp)
, and
Sweetened Condensed Milk (1 Tbsp)
.
7.
Gradually add in
Milk (2 oz)
and stir with a spatula to combine everything together. Using your hand, knead into a sticky dough.
8.
Add in
Butter (0.5 oz)
and continue to knead into a smooth and soft dough.
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.
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.
11.
Remove the white dough from the refrigerator. Roll into a log shape. Cut and divide into 10 equal portions, about 35 g each.
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.
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.
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.
15.
Place the flower buns into a bamboo basket or steaming tray. Cover and set aside to proof for 30 minutes.
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.
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.
