
Purple Sweet Potato Sourdough Mantou (Chinese Steamed Bun)
Updated: Jun 5, 2021
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