MISC RECIPES - Steamed Buns (Mantou/Pau)
Purple Sweet Potato Steamed Buns (Mantou)
February 19, 2021
| Recipe by Bake with Paws
The purple sweet potato are in season now and I couldn't resist making this Purple Sweet Potato Steamed Buns or Mantou. The texture is so soft, fluffy and perfect.
I have other various steamed buns recipes that you may be interested. Please click here to find out.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Purple Sweet Potato Steamed Buns (Mantou) Recipe
Yields: 12 buns
INGREDIENTS:
250g pau flour (low protein flour)
120g mashed purple sweet potato (from about 200g raw poato)
35g caster sugar (please use 60g if you prefer sweeter. I used brown sugar)
1 tsp instant yeast
1/4 tsp salt
3/4 tsp double acting baking powder
15g coconut oil or any vegetable oil
120g water
12 pieces (3” X 3”) baking parchment paper
METHOD:
Mashed Purple Sweet Potato
Mashed Purple Sweet Potato
- Wash, peel and cut the potato into small pieces.
- Steam the potatoes till soft, about 15 to 20 minutes at medium heat at normal steamer. For Panasonic Cubie Oven, please steam at Steam-Med for 15 minutes.
- Mash the steamed potatoes with a potato riser. If you do not have potato riser, you may push the potatoes through a sieve.
The Buns:
- Mix all ingredients in the bowl of electric stand mixer. Knead the dough until all come together, around 8 minutes with the dough hook attached.
- Cover the bowl with cling wrap and let the dough rest for 30 - 45 minutes or until double in size at a warm place. I normally leave the dough in the same bowl after kneading and cover the bowl with kitchen towel for proofing. For Panasonic Cubie Oven, please select fermentation at 40C for 30 minutes.
- Lightly dust the working surface with flour. Gently punch down the dough to deflate. Cut and divide into 12 equal portion.
- Shape each portion into a ball. Place each bun on a parchment paper that prepared earlier. Spread the buns on the bamboo steamer about inch apart. For Panasonic Oven, place the buns on the wire racks. 6 buns on each rack.
- Let the buns rise until 60% - 70% from its original size about 15 to 20 minutes in semi warm area. For Panasonic Cubie Oven, please select fermentation at 40C for 15 minutes.
- Prepare the steamer, wrap the steamer cover with a clean cloth. This will prevent steamer water dropping on the bun, to get a smooth skin. Steam for 8 - 10 minutes over the medium heat. For Panasonic Cubie Oven, please steam at Steam-Med for 10 minutes.
- Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the buns will not shrink after cooling down. For Panasonic Cubie Oven, please open the door slowly.
NOTE:
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
How do I know my buns have risen enough?
1. You should feel lighter when you lift the buns up.
2. The buns should increase about 50% than their original size.
3. If you are unable to judge by just looking at the dough, you can do the finger poke test:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
Hi :)
ReplyDeleteI just bought Cubie and wondered if I made a sourdough version of meat stuffed buns, will the setting be the same? I tried yesterday with steam-high and the outside was a little bit dry
Thank you so much
Hi, thanks for reading this recipe. Try to steam-med?
DeleteCheers :)
Could the instant yeast be substituted with sourdough starter?
ReplyDeleteHi, Thank you for your interest in this recipe. You can use sourdough starter. However, the amount will be different. I have not experimented so I can't give you the right recipe.
DeleteI have another steamed buns recipe using sourdough discard in this blog. Please search for Sourdough Mantou (Sourdough Steamed Buns).
Cheers :)
Can I use double steamer to steam the bao?
ReplyDeleteHi, yes of course. Thank you :)
Delete