Milky Purple Sweet Potato Blossom Steamed Buns

Overview

Recently, I have become addicted to homemade breakfast. I just finished eating the steamed bun rolls and started cooking again. I have always wanted to make Purple Sweet Potato Blossom Buns, but I have been lazy and haven’t done it because I have to make the dough several times. Making noodles is really laborious work. Fortunately, the weather is not very hot yet, so I took the opportunity to try it out. However, I didn’t get the portion right and the flowers bloomed a bit too much😓. It doesn't look good, but it tastes good.

Tags

• staple food
• home cooking
• children
• breakfast
• steamed bun hanamaki
• banquet dishes
• baking powder
• edible alkali
• flour
• purple sweet potato
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare flour and milk. I made the purple potato filling and the white dough separately. The portion size is one to two. Add sugar and alkali to the flour.

   

2. 2 Heat the milk, add it to the dough together with the baking powder, and knead it into a smooth dough.

   

3. 3 Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size.

   

4. 4 While the dough is fermenting, peel and slice the purple sweet potato into thin slices and steam until cooked.

   

5. 5 Mash the steamed purple sweet potato into a puree. I put it in a plastic bag and rolled it with a rolling pin a few times to make the purple sweet potato puree more delicate.

   

6. 6 Mix purple sweet potato puree with small dough to make filling.

   

7. 7 Knead the white dough again into a smooth dough, divide into equal amounts and roll into dough. Roll the purple potato noodles into small balls.

   

8. 8 Wrap the purple sweet potato filling in the same way as making steamed buns, with the seam facing down.

   

9. 9 After the knife is dipped in water, cut a cross on the top of the bun.

   

10. 10 Steam in cold water for fifteen minutes, then turn off the heat and steam for two to three minutes.