Ingredients
White dough:
250g all-purpose flour
60g sugar
15g cooking oil
1/2 tablespoon of yeast
130g water
Purple potato dough:
250g all-purpose flour
60g sugar
15g cooking oil
1/2 tablespoon of yeast
2 purple potatoes (After peeling, cut into small pieces. Cook on high heat for about 20 minutes. After cooking, divide into 200g purple potato puree and 50g purple potato water, set aside.)
Instructions
White dough:
1. Put all-purpose flour, sugar and oil together in a mixing bowl.
2. Mix yeast with a little water, then pour into the mixture just now, mix well with a spoon or hand. (The water used here is taken from 130g water in ingredient list)
3. Slowly add the water to knead.
4. After kneading for about 5 minutes, set aside. (To be kneaded with purple potato dough later in order let the 2 doughs grow in proportionate size)
Purple potato dough:
1. Put all-purpose flour, sugar and oil together in a mixing bowl.
2. Mix yeast and purple potato water, then pour into the mixture just now, mix well with a spoon or hand.
3. Add purple potato puree and knead.
4. Knead for about 5 minutes and the dough will be completely mixed.
Combination:
1. At this time, the purple potato dough can be kneaded together with the white dough just now, for about 20 minutes until the dough is smooth.
2. Cut each into 50g small dough.
3. Two portions of dough are combined into a fancy flowery shape. (Refer the pictures for detailed steps)
4. After setting aside for 10 minutes, put it in a steamer and steam for 15 minutes on high heat.
Notes
* The seal of the steamed buns should be pinched tightly so that it won't be opened when steamed.
*When steaming, place a layer of cloth under the lid to avoid water droplets drop on the steamed buns.
