Peach Shaped Steamed Buns with Sweet Potato Filling
Ingredients
Filling
- 2 medium-size sweet potatoes
- 3 tablespoons sugar
Bun
- 1 2/3 cups cake flour, sifted
- 1/2 cup unsweetened almond milk, room temperature
- 3 teaspoons sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon matcha powder
- 1/2 teaspoon beetroot powder
Preparation
Bake sweet potatoes with skin on at 450F for 45 minutes until fork tender inside. Remove skin, mash and season with sugar. Alternatively, steam cubed sweet potatoes until soft.
To make the buns, place the flour in a mound on a clean surface. Create a well in the middle, add yeast and sugar to the well. Gradually add almond milk and mix in the surrounding flour until incorporated. Use a bench scraper to knead into a smooth dough, then divide into 35g balls. Note: reserve extra dough for leaves.
To make the leaves, roll excess dough in matcha powder and knead until well combined. Divide into 16 small balls and roll each into a teardrop shape.
Mix beetroot powder with water, then dab some on the pointy side of the bun. Place buns on cut parchment paper on a steamer rack, spaced at least 1 inch apart. Proof for 10 minutes.
Steam over high heat for 8 minutes, leave the lid slightly ajar for 30 seconds before removing completely. Enjoy with a cup of tea or coffee.