Sweet potato buns (红薯馒头)

Today I would like to present to you my sweet potato buns (hong shu man tou) recipe. I have always loved eating mantou’s, but plain mantou’s aren’t that healthy. That’s why I have mixed them with sweet potatos to make it a bit more healthy. For full recipe, see below:

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Sweet potato buns (红薯馒头) recipe

Prep Time

15 minutes

Cook Time

12 minutes

Passive Time

1 hour

Servings

buns

Ingredients

• 75-85 grams Mashed sweet potato I used the red/orange sweet potato for this recipe
• 1/2 tbsp Instant dry yeast
• 250 grams cake flour (T45)* You can also use all purpose flour, but the reason why I use cake flour is for the texture when I eat it. Cake flour makes the bun fluffier, however it does make the bun a bit less smooth when compared to using all purpose flour.
• 1.5 tbsp sugar If you like sweet, then two tablespoons is also fine
• 100 ml water room temperature
• 1 tbsp vegetable oil

Prep Time 15 minutes Cook Time 12 minutes Passive Time 1 hour Servings buns Ingredients 75-85 grams Mashed sweet potato I used the red/orange sweet potato for this recipe 1/2 tbsp Instant dry yeast 250 grams cake flour (T45)* You can also use all purpose flour, but the reason why I use cake flour is for the texture when I eat it. Cake flour makes the bun fluffier, however it does make the bun a bit less smooth when compared to using all purpose flour. 1.5 tbsp sugar If you like sweet, then two tablespoons is also fine 100 ml water room temperature 1 tbsp vegetable oil

Instructions

1. After cutting the sweet potato, steam it for approx. 15 minutes and then mash it. Let it cool down for a bit.
2. Put in all dry ingredients together in a big bowl and then mix it. After mixing it, put the mashed sweet potato in the water –> mix it –> put in the mixed 100 ml water, sweet potato and oil in the same bowl –> mix it with chopsticks.
3. When the dough is starting to form, change to kneading the dough with your hands until the dough has formed and not sticky anymore (takes between 10 – 15 minutes).

   
4. Let the dough rest for 10 minutes.
5. Roll the dough out with a rolling pin to a rectangle form.

   
6. After that roll the dough up until it’s a long roll. After that you can cut the mantou’s in approx 8-10 pieces, depending on your cutting size.

   
7. Let the cut mantou’s rise for approx 1 hour (if the temperature at your place is high, then you should adjust the rise time) or until it doubles approx. 1.5 times in size.
8. Steam for about 10-12 minutes (timer should start after the water starts boiling).

I hope that you will enjoy this recipe!

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