Sweet Sweet Potato Steamed Buns (Hobak)
Make Warm Winter Snack: Sweet Potato Steamed Buns
A warm snack is an absolute must-have during the cold winter! This time, I’ve created ‘Sweet Potato Steamed Buns’ with a delicious twist – by adding plenty of sweet potato, enhancing both the flavor and nutritional value. Shaping them like cute sweet potatoes and filling them with sweet potato makes them even more special. They are wonderfully sweet, packed with nutrients, and highly recommended as a delightful treat for children! Let’s all make sweet potato steamed buns together!
Steamed Bun Dough Ingredients- 300g all-purpose flour
- 4g active dry yeast
- 4g salt
- 2g baking powder
- 20g sugar
- 160ml warm water (around 35-40°C)
- 20ml vegetable oil
Cooking Instructions
Step 1
First, accurately measure and prepare all the ingredients needed for your sweet potato steamed buns. Pay close attention to the temperature of the yeast and water.
Step 2
Wash the sweet potatoes thoroughly, then cut them into manageable pieces without peeling. Place them in a steamer and steam for about 15-20 minutes until tender. They are ready when a chopstick or skewer inserts easily.
Step 3
In a large bowl, add the all-purpose flour. Make four small wells in the flour. Place the sugar in one well, salt in another, baking powder in the third, and active dry yeast in the fourth. Separating the yeast and salt prevents the yeast’s activity from being inhibited.
Step 4
Gently mix each ingredient in its well with a small spoon or spatula. Do not add the water yet.
Step 5
Gradually pour in 160ml of warm water (around 35-40°C) and begin mixing to form a dough. Warm water helps activate the dry yeast, encouraging the dough to rise well. Combine everything into a single mass using a spatula or your hands.
Step 6
Once the dough starts to come together, add the 20ml of vegetable oil. Knead the dough for about 8 minutes until it becomes smooth and elastic. The dough is ready when you can stretch it thinly into a membrane without it tearing easily. This step is crucial for achieving a chewy texture.
Step 7
In a small bowl, mix 1 tablespoon of purple sweet potato powder with 1 tablespoon of water to create a natural food coloring. Add this purple mixture to the dough and knead for another 2 minutes until the color is evenly distributed throughout.
Step 8
Divide the prepared dough into portions of approximately 65-70g each. Shape them into smooth balls. Cover them with a damp cloth or plastic wrap to prevent the surface from drying out.
Step 9
Portion the red bean paste into approximately 30g balls as well. Ensure they are well-rounded and ready to be placed inside the dough.
Step 10
While the steamed sweet potatoes are still warm, peel them. Mash them thoroughly using a fork or a potato masher until smooth and lump-free. Even mashing is key for a pleasant texture inside the bun.
Step 11
Take a portion of dough and flatten it into a circle using your palm. Place about 1 tablespoon of mashed sweet potato and a 30g ball of red bean paste in the center. Carefully gather the edges of the dough upwards to enclose the filling and seal it securely.
Step 12
After sealing the filling, you can gently shape the buns to resemble cute sweet potatoes (optional). Cover the shaped buns with a damp cloth or plastic wrap and let them undergo a second proofing in a warm place (around 30-40°C) for 20-30 minutes. They should puff up nicely.
Step 13
Line your steamer with parchment paper or baking paper. Place the proofed buns onto the liner, ensuring they have some space between them. Cover with a lid and steam for about 15-20 minutes. The buns are done when a toothpick inserted into the center comes out clean. Carefully remove them once the steam has subsided – your delicious sweet potato steamed buns are ready!
