Side Pannel
Sweet Potato Mantou
Sweet Potato Mantou
- Recipe Submitted by maryjosh on 02/09/2018
Ingredients List
- 1/2 tablespoon (5.5g/0.2 oz) yeast
- 75ml warm water
- 1/2 teaspoon sugar
- 75g (2.6 oz) sweet potato (or “yam” in the United States)
- 250g (8.8 oz) Chinese bao flour, Hong Kong flour, or cake flour
- 4 tablespoons sugar
- 4 tablespoons oil
- Pinch of salt
Directions
Combine the yeast, sugar and warm water in a bowl. Stir to mix well. Set aside for 20 minutes. The yeast mixture will rise and becomes foamy.
Steam the sweet potato until soft, discard the water that seeps out after the steaming. Using a spoon, mash the sweet potato into a puree.
Add the sweet potato puree and all the ingredients in B and also the yeast mixture and mix using a stand mixer on low speed, for 20 minutes. You can also knead with hand for the same time or until the dough doesn’t stick to your hand. Transfer the dough out of the stand mixer and lest rest/proof for 45 minutes, covering it with a damp cloth.
Steam the sweet potato until soft, discard the water that seeps out after the steaming. Using a spoon, mash the sweet potato into a puree.
Add the sweet potato puree and all the ingredients in B and also the yeast mixture and mix using a stand mixer on low speed, for 20 minutes. You can also knead with hand for the same time or until the dough doesn’t stick to your hand. Transfer the dough out of the stand mixer and lest rest/proof for 45 minutes, covering it with a damp cloth.
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