Sweet Potato Mantou (Chinese Steamed Buns)

1. 1

   Peel and cook sweet potato.

2. 2

   Puree cooked sweet potato in blender with water or milk and sugar.

3. 3

   Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve.

4. 4

   Sift dry ingredients together.

5. 5

   Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed.

6. 6

   Melt butter or lard and knead into dough.

7. 7

   Let rise until double (60-90 min).

8. 8

   Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html).

9. 9

   Place buns in steamer basket, on cheesecloth, about 1 inch apart.

10. 10

    Steam vigorously for 15-20 minutes.

11. 11

    (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.).

* Per serving · 4 servings · Values may vary.

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