purple potato two-color steamed buns

How to Make Purple Yam and White Steamed Buns

Purple yam and white steamed buns, with their vibrant dual colors and natural sweetness, are a delightful twist on traditional Chinese mantou. Here’s a simple guide to making these eye-catching treats at home.

Ingredients:

For the purple dough: 150g purple yam (steamed and mashed), 200g all-purpose flour, 3g yeast, 10g sugar, and 70ml warm water.

For the white dough: 200g all-purpose flour, 3g yeast, 10g sugar, and 80ml warm water.

Steps:

1. Prepare the doughs: Sift flours separately. For the purple dough, mix mashed purple yam, sugar, yeast, and warm water until smooth. Gradually add flour and knead into a smooth, non-sticky dough. Repeat for the white dough without yam. Cover both with damp cloth and let rise in a warm place for 1 hour until doubled.

2. Shape the buns: Punch down both doughs. Roll each into a 30cm log. Twist the purple and white logs together gently. Cut into 6-8 equal pieces. Place each piece on parchment paper, seam-side down.

3. Second rise: Cover the shaped buns and let rise for 20 minutes.

4. Steam: Bring water to a boil in a steamer. Arrange buns with space between them. Steam over medium heat for 15 minutes. Turn off heat and let them rest for 5 minutes before opening the lid.

Tips: Ensure dough is well-kneaded for a soft texture. Adjust water slightly if dough is too dry or sticky. Enjoy these buns plain or with a light spread of butter!