1. Peel and cook sweet potato. 2. Puree cooked sweet potato in blender with water or milk and sugar. 3. Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve. 4. Sift dry ingredients together. 5. Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed. 6. Melt butter or lard and knead into dough. 7. Let rise until double (60-90 min). 8. Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html). 9. Place buns in steamer basket, on cheesecloth, about 1 inch apart. 10. Steam vigorously for 15-20 minutes. 11. (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.). ---------------------------------------------------------------------------
Nutrition
Ingredients
