Title: Sweet Potato Bao
Time To Cook (in minutes):
Tags: Breads, Dinner, Lunch
1 kg plain flour
3 to 4 medium sized sweet potatoes
250 g sugar
1 tsp of salt
12 g dry/instant yeast
600 ml warm milk
1. Boil sweet potatoes until soft. Remove the skin and smash it up.
2. Melt sugar in hot milk. Make sure milk is warm (not hot, as it will kill the yeast) and stir in yeast. Put to rest until the mixture is foamy top. (Aprox 5 to 10 mins)
3. In a mixing bowl, add flour, salt, sweet potatoes together. Mix while adding the milk mixture slowly.
4. Knead until soft and smooth. Let the dough to rise until double the size. To speed up the rising process, place the dough in a pot and close the lid. Place is a warmer location.
5. When ready, cover hands with flour and shape balls from the dough. Place the balls on squared baking paper.
6. Bake for 10 minutes at 220C or steam for 10 minutes.
The dough should not turn out too dry. The dough should be sticky to the hands to make softer and moist buns. Over your hands with flour to make the shaping of the balls easier. You should also mix liquids in step 3 only. Adding water in the dough at the final stages will make the bun tighter and hard.
If you prefer drier buns, bake them. Steam the dough for moist buns. You can apply egg wash or milk to the dough for baking to have a nicer looking skin for the buns. I didn't put any for mine because it was for my stomach only hehehe. I'll make prettier buns if I'm giving them away. If your buns burst out during baking or steaming, that means you have used too much yeast.