IMG_8791Ingredients (makes 8 mantou)

original dough
250g flour
2g instant dry yeast
130g warm water

purple sweet potato dough
200g flour
180g purple sweet potato, mashed
2g instant dry yeast
105g warm water

IMG_8794食材(可做 8个馒头)

面粉 250克
即溶干酵母 2克
温水 130克

面粉 200克
紫薯泥 180克
即溶干酵母 2克
温水 105克


IMG_8796– mix ingredients of both dough separately and proof till double in size

– punch both dough down, and roll out into a rectangle sheet that is of 0.2cm thickness
面团排气、将其擀成厚度 0.2厘米的长方形面皮

– place purple sweet potato dough on top of original dough, and roll up lengthwise. roll tightly

– slice into equal portions ~ do note that you should not slice it too thin to prevent it from falling during steaming

– proof the dough for another 20 mins
切割的面团最后发酵 20分钟

– bring a pot of water to boil, then steam buns over medium heat for 15 mins. turn off fire after steaming, and uncover lid only 5 mins later
蒸锅的水烧开后,放入馒头、转至中火蒸 15分钟。熄火后,再等约 5分钟后再打开盖取出即可

IMG_8797 IMG_8792


Pollution index: 115 (slightly polluted)


(25) Comments

  • 0620 (April 27, 2015)

    嘻嘻,就说嘛,妳总是那么的强,让我离不开妳啦 XD

  • Doreen (April 27, 2015)

    Hi Vic Vic dear,
    This is so lovely! Great for coming Morher\’s day gift.
    How do you add the sweet shamrock print (5 little heart shape) on the mantou?
    I coming for breakfast..haha

    • Victoria Bakes (April 27, 2015)

      hey pretty mui mui, i cut off some additional purple dough, rolled it really flat, then cut out with love shape cutters. place them on the mantou, and proof away before steaming ^^

  • Boo Wai Ping (April 27, 2015)

    Hi, my purple sweet potatoes after mixing to dough the color purple change to green.Is it after steaming the sweet potatoes must bake immediate. Can u pls help me. Thank you.

    • Victoria Bakes (April 27, 2015)

      Hi Wai Ping, i haven\’t met this situation before although i do suspect your sweet potato may have oxidised (weird, as usually only raw and sliced ones get oxidised right?). it could be the way you have stored the sweet potato (be it chilling or freezing)

      apologies i cannot be of great help but i will suggest using freshly steamed mashed sweet potato in the future to test if your dough turns out well. otherwise, if using freezed mashed sweet potato, please ensure you spray some lemon juice on it to prevent discolouration.

      hope this helps.

  • Jasline @ Foodie Baker (April 27, 2015)

    Hi Victoria, these buns are so pretty! Love the brightness of the purple colour, contrasts the dough very well!

  • Seline (April 27, 2015)

    Hi, realised no sugar is added. The sweetness comes from the sweet potato? Healthy way! 🙂

    • Victoria Bakes (April 27, 2015)

      Hi Seline, frankly, this mantou has no sweetness.. However, in real mantou, supposedly to be healthy as you rightly put it, does not include sugar, filling and oil/fat according to my understanding from the Chinese ..:)

      Hope this helps

  • Qi Qi in the house (April 27, 2015)


  • Daisy Tang (April 27, 2015)


  • Wendy (April 27, 2015)

    Like to seek your advice in bread making. How to know dough has proof sufficiently? Some books say when pressed will see a dent. Some say the dent will raised up slowly. I\’m confused

  • Irene Myme (April 27, 2015)


  • 鲸鱼 (April 27, 2015)


  • Ann Low (April 27, 2015)

    These buns are so pretty. Love the rolls! 😀

  • 婉婉下午茶 (April 27, 2015)


  • lena (April 28, 2015)

    hi victoria, it;s been quite a long time since i last dropped by, at times i just run thru your blog and see what hv you been baking….:) very nice buns,,the swirls are beautiful!

  • Veronica Ng (April 29, 2015)

    I must say your swirly mantou looks so gorgeous and your layering are so even. A dab of butter on steaming hot mantou … Yum!

  • chloe (April 30, 2015)

    Hi Victoria. Do you proof this with the cut side (the swirl) facing up. Sorry but I rarely eat mantou. Do you eat this plain or with other fillings or side dish. Thanks.

    • Victoria Bakes (May 1, 2015)

      Hi, yes i placed cut side up. Mantou is just like steam bread. Eat plain, with jam or savoury, or anyway u like. u can also google to find out more about the culture behind this bread.

      Hope this helps.

  • Deonne (June 17, 2015)

    有没有什么 牌子的 即溶干酵母 是可以推荐的呢?我的发酵不起来,不知道是不是酵母的问题...

    • Victoria Bakes (June 18, 2015)

      您好,我用的是安琪牌子。使用酵母切记两点:其一:酵母有效期,其二:水温不可太热。我发酵酵母水温平时保持在 49-52 摄氏度之间

  • Janet (March 18, 2016)

    Just use plain flour?

Leave a Reply

Victoria Bakes – Baking into the Ether