Milky Purple Sweet Potato Steamed Buns

Overview

Speaking of which, this purple sweet potato is really a good thing. Needless to say its nutrition, its color is really a natural pigment when used to make snacks. The charming lavender color is not a beautiful word.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• flour
• purple sweet potato
• yeast powder
• fine sugar
• milk

Ingredients

Steps

1. 1 Steam the purple sweet potato, add milk and beat with a cooking stick until it becomes a paste.

   

2. 2 Slowly add in flour.

   

3. 3 Use chopsticks to mix until it becomes fluffy and there are no powdery particles. (If it is thin, add some flour. If the purple sweet potato paste is not enough, just add some milk. Add it slowly so it is easy to control.)

   

4. 4 Knead into a ball and leave to ferment in a warm environment.

   

5. 5 The risen dough has even and fluffy air holes.

   

6. 6 Knead evenly again, and knead more here to drain out the gas, so that the steamed buns will look good and taste good.

   

7. 7 Then roll the dough into a long strip and shape into small uniform balls.

   

8. 8 Knead the dough into rounds.

   

9. 9 Place in oven to ferment. (Open the oven at 30 to 40 degrees and put a bowl of warm water in it.)

   

10. 10 Put the risen dough into the steamer, bring to a boil over high heat, steam for 15 minutes, then simmer for another 3 minutes with the lid off.