Steamed Sweet Potato Milk Buns (Mantou)
Equipment
- Steamer
Ingredients
Sweet Potato Dough
- 100 g sweet potato steamed and mashed
- 100 g plain flour
- 25 g sugar
- 50 g warm milk
- 1/2 tsp instant yeast
- 1 tsp oil
White dough
- 150 g plain flour
- 80 g warm milk
- 25 g sugar
- 1/2 tsp instant yeast
- 1 tsp oil
Instructions
Sweet Potato Dough
- Steam sweet potato until soft.
- Dissolve sugar in warm milk.
- Add instant yeast into the milk. When I first started making mantou, I used 1/2 tablespoon instant yeast as how I was taught. But after making countless times, I realised 1/2 teaspoon is enough. In my earlier videos, you'll see me adding the yeast last but now I learn the trick is to add the yeast into warm milk and sugar mixture first before adding into the mashed sweet potato.
- Mash the steamed sweet potato.
- Combine milk + sugar + yeast mixture with the mashed sweet potato.
- Add flour.
- Lastly add oil and knead into a dough.
- Close and let it proof for 60 minutes.
White Dough
- Dissolve sugar in warm milk.
- Add instant yeast into the milk.
- Pour the milk mixture into the bowl of flour.
- Add oil and knead into a dough.
- Cover and let it proof for 60 minutes.
After 60 minutes proofing
- Use a rolling pin to roll and flatten the sweet potato dough.
- Do the same with the white dough.
- Brush water all over the surface of the white dough.
- Transfer the sweet potato dough onto the white dough.
- Roll the dough and cut into desired size.
- Cover with a cloth and let rest for 15 minutes.
- Transfer into a steamer and steam for 10 to 15 minutes in medium heat.
- Serve warm.
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