Steamed sweet potato buns
20 July 2009 | 69 comments
Posted in bread/ bun/ roll, Chinese, Featured Articles, How to, snacks, Vegetarian
Posted in bread/ bun/ roll, Chinese, Featured Articles, How to, snacks, Vegetarian
RECIPE FOR STEAMEDΒ SWEET POTATO BUNS
Yields: 24 buns
Ingredients:
White dough
500g Hong Kong flour (low protein flour) – sieved
250g water (lukewarm water)
125g castor sugar
2 tsp instant dried yeast
1 tbsp shorteningOrange dough
Use the same white dough ingredients plus 2 extra items as below:
– 200-250g orange flesh sweet potatoes
– A few pandan leaves/ screwpine leaves (washed and tied into a knob)Methods:
(A) How to make orange dough:
- Sweet potatoes: wash, peel skins, cut into chunks and soak in water for 10 minutes. Steam them together with pandan leaves until soft. Mash it with a fork until it has become puree. Set aside.
- Add sugar into 125g water. Stir to dissolve. Add in instant yeast. Let it stand until the yeast becomes creamy.
- Mix the mashed sweet potatoes with some flour until well combined. Then put it into the bread machine together with the remaining flour, yeast mixture (step 2) and shortening. Let the bread machine knead until a soft and smooth dough is formed. If the dough is too dry, slowly add in the remaining 125g water but stop once the desired consistency is achieved. (It is also the first time I witnessed how amazing a bread machine can do the kneading job even though I had heard about it for many times. It is indeed a great kitchen tool to own if ones has no constraint on both budget and space.)
- If you donβt have bread machine, follow step 1 and 2. Then, put the flour in a large mixing bowl and make a well. Add in yeast mixture (in step 2) and mashed sweet potato. Knead to form a dough. Then add in shortening and knead well until a soft and smooth dough is formed. If the dough is too dry, slowly add in the remaining 125g water and stop once the desired consistency is achieved.
- Cover dough with damp cloth or cling wrap. Leave aside to rise for 30 minutes, or until they have doubled its size. To test, press with a finger. The depression should not rise up.
(B) How to make white dough:
- Repeat the same process as per orange dough.
(C) How to make buns:
- Gently deflate the dough.
- Turn the dough out to a lightly floured surface.
- Knead the dough into a long roll. Cut the dough into 24 slices for each colour. Let to rise for 10 minutes.
- Place one slice of white dough on top of one slice of orange dough and press both ends gently to seal it.
- Hold both ends and pull slightly. Twist the combined slices and bring both ends together to form a bun shape.
- Place on a piece of square grease-proof paper and arrange it on a steaming tray. Leave about 1 inch gap in between the buns.
- Cover the buns with damp cloth or cling. Leave to rise for another 30 minutes, or until they have doubled in sizes.
- Steam in a preheated steamer under high heat for 10-12 mins. Do not open the lid during the steaming process.
- Remove buns from steamer and cool on rack.
Notes:
- During kneading, if the dough is too wet, add some more flour. If it is too dry, add a bit of water.
- The top and bottom of the sweet potatoes should be discarded.
- It is easier to mash the sweet potatoes when they are still hot from the steamer.
- You can simplify this recipe either by reducing the required amount of ingredients by half or just make the orange dough and shape into round shape buns.
Left: Add yeast in the sugar mixture; Right: The yeast becomes creamy.
Left: Mix the mashed sweet potatoes with some flour until well combined. Right: A soft and smooth dough is formed.
Top left: Cut the dough into equal slices and let it rise for 10 mins.Bottom left: Place one slice of white dough on top of one slice of orange dough.
Right: Form a bun shape and place it on a piece of square grease-proof paper.
You know what, my mom told me a few weeks ago she made steamed sweet potato buns!! After I heard that, I wish I could just fly back and enjoy the buns! Now I have your sweet potato buns in front of me.. sooo unfair! :(hahah..
Where can I get Hong Kong flour? π Do you think the normal flour is suitable?
I also need to find out where I can buy shortening…
By the way, I have a hillarious buns-making-experience (after seeing the sausage buns you and Gertrude made).. I will share with you guys later.. LOL!!
Lee Mei: I am sure your mom will make them again when you go back. She must be a great cook. Any great recipes for sharing?
Hong Kong flour is also called superfine/ cake/ low protein flour. You can try to find it at those baking ingredients section. You will not get the soft and fluffy texture if you subsitute it with normal flour. For shortening, you can try either at supermarket or shops selling baking ingredients. Looking forward to your bun making post. π
Yeah… my mom’s recipes are all in her head!! *LOL* I will think of something that she has been cooking for the family and share with you! π
OK – I will check out the flour and shortening. π Thanks!
Lee Mei: Tks in advance!! I think all mommies’ recipes are in their heads including my mother and mother-in-law. Better start compiling them before they become history. π
You measure each ingredient next time you go home or she comes to you. We had a family recipe for a sweet chocolate sauce for breakfast over biscuits (Chocolate Gravy) and my sister did that. Measured every little bit she added. We have a better success rate than Mom did as every once in a while her recipe didn’t quite work out as well. Ours works every time because we had her take it out of her head and put it on paper for all the family. Good luck.
Carolyn Wilkerson: Thanks for your kind suggestion. I will definitely do that if I get a change to visit my friend’s mom again in future. Thanks. π
Wah, got sifu to teach. Finally you pick up the skill. π I never try to make pao or bread before. Wait till I build up the foundation first, hehe. As a newbie, your outcome look good!
Little Inbox: Tks for your encouragement! π
wah…. i will wack this la!! π
NKOTB: Hahaha! Me too! π
the buns look cute! Like the way you made them π
Selba: Tks!! It was a creation from my friend’s mother. π
*clap* *clap* congrats on your success of making bao! I made those steamed bao once and end up to be too dry! Looks like this is a great recipe and tips to follow! Let you know if I have successfully make some later! π
Alice: Tks! Tks! I only helped to shape the buns, the rest was done by my friend’s mother. Looking forward to your success story on making these paos. π
Hi LK,
In fact, thanks for compiling my mum’s recipe for me. I have been saying that I will jot it down ONE DAY……. but I only keep on enjoying the bun without bothering to learn how to make.
The pictures look nice and thanks for your systematic approach.
Rgds,
BT
BT: You are welcome!! I had a very “foodful” session that day. Besides learning all the useful tips, I also got to takeaway some of the buns. π
Beautiful steamed buns! The color very attractive. Thanks for sharing the recipe with step-by-step pictures. It’s very useful. Cheers!
Kitchen Corner: Tks!! It is great to share this wonderful recipe with everyone. Hope you will give it a try soon π
Thanks so much for sharing the recipe! I tried to make my own bao before but it’s hard and also turned yellowish after steaming. I’ll try out your recipe soon!
Piggy: Do let me know your feedback after trying it. π
Good try! These look for tempting for tea breaks. π
Dora: I don’t think I can wait until tea break. They are so irresistable! π
I really like this pao. Everytime I go back to Penang, I will buy the “huan choo pao” which is all yellow in color. Yummy!
Rasa Malaysia: Oh…it’s your favourite! Tks for informing me. I will look out for these “huan choo pao” in my next Penang trip. π
I am totally steamed now after staring all you love steamed food creation! joyly awesome!
Big Boys Oven: Yeah, I love all the steamed food. Healthy body and cleaner kitchen. π
Looks like a really fluffy buns for tea. I won’t mind the extra calories.
Chin: I think no one can resist these buns. π
Ah I gonna ask if my MIL know how to make this. lol If not will asked her to join me and try this recipe. ^-^
FoOd PaRaDise: Oh no! I had caused trouble to all the MIL. ;p
The buns are beautiful! Thanks for sharing!
Marsha: Tks!! You have a lovely site! π
perfeccttt!
My fren is comin frm Sg tis Sat, and bought me a SGD130 Red Man breadmaker!
He actually recom the BlueSky in Carrefour which is like SGD69 only but whn i wanted it its discontinued!
darn..
so now i’m waitin for my Red man! *rub hands in glee*
cant wait!!
The Nomad Gourmand: Tks for sharing this info. I will check them out. π
Wish I can have some of your pao for breakfast now. Thanks for sharing the wonderful recipe and step by step on how to make it with it.
Gertrude: Tks!! Sure, you are always welcome! I am sure you can make even better ones. π
Great photos showing step by step instructions of doing the bun instead of just recipe.
Joanne (CP): Tks!! Hope everyone will benefit from this wonderful recipe. π
Just great to see this healthy bun done by you will full illustration…keep it up LK!
CK: Tks!! I only helped to shape the buns. It was all the hardworks from my friend’s mother.
Oh, looks so beautiful! I love the colors combination.
Ching: Tks!! This colour combination was created by my friend’s mom. π
These look incredible! The color is so lovely.
Lisa: Tks!! π
look so soft and pretty!! i bet it’s really taste good!!
My Asian Kitchen: Yes, it is very tasty yet not too sweet, up to my liking. π
uneven meh … looks pro to me. can open bakery liao! π
Noobcook: Tks for your compliment. My friend’s mom has more experiences. My shaping skill is so-so only. π
Just figured I missed so many of your wonderful posts! My google reader didn’t update your rss feeds for some weird reason!
Pigpigscorner: Hi, nice to hear from you again! Ooops.. sorry to inform you that my old feed is no longer valid. Dun mind to subscribe to my new feed again. π
hi..im from m’sia.i love all ur recipe.i saw the recipe steamed sweet potato buns,may i know what is shortening in chinese.thanks
Mindy: Tks for your kind supports! Shortening means η½ε₯Άζ²ΉγIf you need translation for ingredients from English to Chinese, you can use this link as a general guide. Hope it helps! π
thanks…
Hi I tried a couple of your recipes and my daughter and husband loved it! Am interested to try your steamed sweet potato bun recipe but the link for page 2 does not seem to be working.
Would it be possible for me to get the recipe via email?
Thanks heaps! Sabrina
Sabrina: Tks a lot for your wonderful supports! I had fixed the link and will send you an email shortly. π
I was thinking of making Paos for quite sometimes but never had enough courage to try once. I stumble upon your sweet potatoes paos a short while ago and keep coming back looking at it lovingly (I love orange color foods ;). I have to make it this weekend (I mean “try”) and hoping that it will be a success. I just wonder if you ever try or think of subtitute pumpkin for sweet potatoes.
Sorry for the late reply. Tks for dropping by at my blog. I haven’t tried making this bun on my own but I think it should be alright to subsitute it with pumpkin. Otherwise, you can try this pumpkin bun recipe from this food blogger. Hope it helps.
may i know what brand and model of bread machine you are using? I’m looking to get one but dunno which brand is better. Thanks
C: These buns were done by my friend’s mother who has a Kenwood bread machine. For myself, I only use Kitchen-Aid standing mixer to knead my bread.
Hi, am looking forward to try this out! looks great! i do not own a bread machine. would it be possible to use the normal electric mixer?
Ad: Yes, it is possible provided that your electrical mixer has the dough hooks. The whisk and whip used for making cake are not meant for kneading dough. Looking forward to receiving your feedback. π
Good Day Food4tots
Are u able to share recipe on basic dough for chinese steamed bun? I wud like to use dough for pork, char siew buns. I am trying to figure out how to use the dough in your steamed sweet potato bun but I had better not take the risk. I rather request from you just the basic bun dough.
Thanks & rgds
Priscilla Poh
Priscilla Poh: My friend’s mom had shown me how to make char siew bao using the same dough but I personally haven’t tried or made it myself. However, I would like to share 2 recipes with you:
a) http://en.christinesrecipes.com/2011/01/steamed-pork-buns.html
b) http://rasamalaysia.com/char-siew-bao/
Hope it helps.
Thanks Food 4 tots for the recipe links.
Priscilla Poh: You’re always welcome! π
Thanks for sharing this recipe. I’m wanna try it out soon but I have a few questions.
1) is there any way I can substitute shortening with something else?
2) when I place one slice of white dough on top of one slight of orange dough, seal the sides and pull slightly, I just twist them and finally pull the top end down to meet with the bottom end? Is that correct?
thanks
Rachel: It’s my pleasure to share. According to this link (http://allrecipes.com/HowTo/common-ingredient-substitutions/detail.asPX), you can substitute 1 cup of shortening with 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe. Your way to form the bun is correct. Happy trying!!!
I love this recipe but if i’m going to make only around 8 buns, what are the changes for the ingredients?
Thanks in advance
Claire: Thanks!! Instead of 8 buns, I would suggest that you halve the amount. This will yield around 12 buns. Happy trying! π