recipe adapt from
Foodagraphy by chelle
I made some changes to fit Our taste
1 tsp instant yeast
80ml lukewarm water
240g hong kong flour
1 tsp baking powder
65g caster sugar ( I used 30g)
200g mashed japanese sweet potato
2 tbsp vegetable oil
Some diced sweet potatoes as filling – optional
Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.
Sift flour and baking powder together in a big bowl with the caster sugar till combined.
Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand and then the mashed sweet potato till it forms soft dough.
Add the oil and give the dough a quick knead till well combine or till dough does not stick to your hand.
Set the dough aside in a lightly flour/oil bowl, covered with cling wrap and let it proof for about 30 minutes till the dough became slightly bigger.
I divided into 2 portion to do 2 design. Optional for u. U can just do whatever shape u like.
Knead proof dough on a lightly floured work surface for a few second, flatten and roll into a rectangular shape, sprinkle some sweet potatoes , roll it up lengthwise into an oblong shape, and cut them into equal portions.
Flower ones are about 50g x 5
The balance used to make the flowers on the dough.
Place each shaped mantou on the steamer rack with greaseproof paper below and rest for another 15 minutes.
Transfer the steamer rack into the pot of boiling water and steam over medium heat for about 12 – 15minutes (depending on the size of the mantou).
When done, remove from steamer and serve hot/warm.
If not, wait till the buns have cooled down, lay out on a sheet pan then freeze. When the buns are frozen, place them in a ziplock bag and seal well before storing in freezer. Re-steam in the steamer for a 10-12
minutes to defrost (there is no need to take the buns out earlier to defrost).