Purple Sweet Potato Sourdough Mantou (Chinese Steamed Bun)

Mantou also known as Chinese steamed buns are usually eaten warm without filling, it is a form of staple food during the olden days of China.

We decided to add a little touch of creativity for making mantou using mashed purple sweet potato, since I have some leftover from BREAD LOAF recipe the other day.

Ingredient

• Active or Cold Sourdough Discard 200g

• Japanese Pastry Flour 250g

• Cold Fresh Milk 50g

• Sugar 40g

• Purple Sweet Potato 50g

• Extra Virgin Coconut Oil 15g

Method

• Steam purple sweet potato for approx. 20 minutes, mash it and set it aside to cool

• In a mixing bowl, add sourdough discard, cold fresh milk, sugar, flour and mashed purple sweet potato, except oil

• Mix until ingredients (except oil) are combined using a spatula, approx. 2-3 minutes

• Add coconut oil, hand knead till dough is soft and smooth

• Round it off into a ball

• Cover with a moist cloth and rest for 10 minutes

• Roll into a log and cut it into approx. 10-12 pieces,

• Shape as desired shapes, or into a ball

• Put the buns into a steamer, cover and proof over warm water for 1.5-2 hours

• Turn on fire to medium heat and steam for 15-18 minutes

• Do not open immediately and let it cool down for at least 15 minutes before opening the steamer lid

• Open the lid and serve warm

Tips

• Low protein flour is recommended

• Hand kneading is recommended

• Be mindful of the liquid content and add water gradually

• Flour or oil the counter-top lightly to prevent the dough from sticking

• If you do not have a bamboo steamer, you can wrap the pot cover to prevent water vapour from dripping on the buns

Note

• This recipe yields approx. 10 steamed buns

• Nishio Peacock is used as Japanese Pastry Flour (Protein 8.3%), the product can be found at our shop, simply click "Order Form" to find out