Purple Sweet Potato Sourdough Mantou (Chinese Steamed Bun)

Updated: Jun 5

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

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