yam paste buns ~ so smooth ~ highly recommended 滑溜溜的芋泥包 ～ 强推

i managed to order some yam and was over the moon.. yes…
well, you never know what you have till you “don’t have them”
yam… is not seen in beijing.. ask the beijinger.. they will go “huh? what?”
最近让我淘到荔浦芋头。。兴奋、兴奋。。
你们不知道。。芋头这东西，北京简直翻遍了，就是找不着
问问北京人（我说北京人，没说国内人）又芋头卖不？大眼瞪小眼会一个 “啥？啥头？”
（郁闷。。。。飘走）

ingredients 

dough (makes fifteen 40g buns)
250g cake flour (bao flour OK)
2.5g instant dry yeast
10g sugar
185g milk (+/-  accordingly)
200g steamed purple sweet potato, net weight

filling
720g steamed yam, mashed
10ml coconut oil (preferred)
90g coconut flower sugar (please add more for sweeter paste. white/ light brown sugar OK)
pinch of salt
1 tbsp milk

食材

面团（可做 15颗 40克的包子）
蛋糕粉 250克（包粉 OK）
即溶干酵母 2.5克
糖 10克
牛奶 185克（适当增减）
蒸熟紫薯 200克，净重

内馅
蒸熟芋头 720克、压成泥
椰子油 10毫升（建议用椰子油～香哈）
椰子花糖 90克（如喜欢甜一点陷料的读者，可适当增加。白糖／黄糖也 OK）
盐 一小撮
牛奶 1大匙

Directions/做法

prepare filling in advance
mix all filling ingredients and blend with a processor
事先准备内馅
所有内馅食材放入搅拌机搅拌

you should get a smooth and sticky paste like nutella
wrap well and chill till firm
搅拌后的芋泥似果酱（如 Nutella 的浓稠度）
内馅包上保鲜膜、冷藏至凝固

mash sweet potato
蒸熟的紫薯压成泥

add this together with rest of the dough ingredients
将所有面团食材混合

mix everything together
和面

knead till you get a soft and silky dough
proof till double in size
搓揉成有光泽面团、面团不沾手、不沾盆即可
面团发酵至双倍大

divide proofed dough into 15 equal portions
发酵后的面团分割成 15等份

shape dough into ball and rest for at least 2o mins
搓成小圆球、静置自少 20分钟

flour a portion of dough generously
(that’s a lot of flour isn’t it? read personal notes)
取一份面团，撒上面粉
（很多粉哈？请参考温馨小贴士）

then pat it down. a well rested dough will not shrink back
if you dough shrinks back, it means you need further rest time for the dough
面团用手掌拍下。静置好的面团拍下时不会回缩
如果回缩，就代表面团需要继续静置

roll out into a disc so that the sides are thinner than the centre of the dough
将其擀开成圆面片～周围的面皮应该比面皮中央薄

place a portion of filling in the middle of the disc
you do not need to bring paste to room temperature before using
勺入一份内馅
内馅无需事先回温

i find it easier to use an ice cream scoop to scoop out the chilled paste (i use a 3cm scoop)
可以使用冰淇淋勺勺内馅哈（我用的是 3厘米的勺）

start pleating dough
开褶

pressing together pleats after making one pleat
每折一个新褶，需和之前的褶子捏紧

this is how it looks from the outside
包子外观

then seal the opening
封口捏紧

leave shaped buns on tabletop for about 10 mins (for warm climate)
(20 mins for cooler climate)
整形后的包子静置 10分钟（热带国家参考）
（室温凉些的亲们，静置 20分钟哈）

bring a pot of water to boil
meantime, choose a bun that you are dissatisfied with
this will be your “test bun”
i chose this because it started to open up
蒸锅里将水烧开
自挑一颗自己比较不满意的包子当 “白老鼠”
我选择了这个因为它开口笑了

place it into the steamer
放入蒸锅

cover lid and steam over high heat for 5 mins
turn off heat and allow it to continue sitting inside for another 5 mins before removing
加盖儿，以大火蒸 5分钟
熄火、静置 5分钟后再开盖儿

ta-da! skin is smooth as baby skin
当当当当！皮肤滑嫩

once you figured the exact steaming time, you can steam buns by batches
掌握好蒸煮时间后再大量蒸包子哈

Personal notes/温馨小贴士:

– my flour is from inner mongolia, and it tends to absorb more water than most flour i’d used. in addition to this, i bake in a dry climate, and hence may need more hydration in order to get a soft dough. to that end, I remind readers to use recipe as a reference. in terms of hydration, do set aside 20% and add only when necessary. stop adding liquid once you get a silky dough. dough should not stick onto your fingers or mixer bowl
我用的是内蒙的面粉，吸水量特强。加上北京特干燥，所以水份上需多加。所以亲们在制作面团时，不要瞎跟食谱。。水份先预留个 20%，如需再适当加入直到完全和面、面团不沾手哈

– you will have extra filling. you can freeze it and use at a later stage
食谱内馅的份量比较大，会有剩余的内陷。如果不用，可包好、冷冻

– you can divide dough according to the size you want your buns to be. as a general rule of thumb, a 30g dough bun requires about 4 mins steaming time and 50g dough bun about 7 mins steaming time (steaming time is based on steaming in a pot of boiling water and over high heat). do adjust accordingly and remember to always use a test bun
面团可视个人需求加减重量。蒸煮的时间这里可以做个参考 ～ 30克包子：4分钟、50克包子约 7分钟（蒸煮时间是以包子放入已烧开水的蒸锅里、加上盖儿的时间计算。全程用大火蒸熟）

– if your buns turn out dimply, that means you have over steamed your buns. if your buns look like it has dense looking spots, it most likely need a longer steaming time. always pry open the test buns to check the readiness of the dough so that you can adjust the steaming time accordingly
如果蒸出来的包子凹凸不平，表示包子蒸过了。如果包子表面看似有斑点，有可能包子没完全熟透。反正，每蒸一颗“白老鼠”包子时，立马解剖，看面团熟透没。这样才可适当调整蒸煮时间哈

– as you can see, i use a lot of flour when rolling and shaping buns. unlike bread, where flouring causes a dense bread, it’s different when it comes to buns. you need the flour to shape and for the pleats to stay. flouring prevents the dough from sticking to your fingers as well, for otherwise can make it difficult for you to seal buns. the steam from steaming buns helps to keep the buns moist, soft and fluffy
看出擀面皮时，使用的面粉还挺多的么？制做包点和面包是有分辨哒。。制做面包特忌加面粉，因为制做出来的面包会偏实。但做包点时，如果不够面粉，褶子就捏不出来。另，湿润的面团会导致面团沾手，最终整形不成，还会报销掉面团哈。虽说面粉需多，但在蒸包子时，水蒸汽还是会确保蒸出来的包子是湿润哒。所以亲们，无需担心包子会硬哈

– you can choose to eat the buns when it is piping hot ~ this will be a lava yam bun… the paste oozes into the mouth… piping hot, but good. once it cools, the paste doesn’t ooze.. it resembles like the paste in a mooncake. so you can decide which you prefer… i prefer the oozy ones ⁽(◍˃̵͈̑ᴗ˂̵͈̑)⁽
包子有两种吃法～趁热吃～热乎乎的包子，芋泥似流沙，滑入口中。。烫口，不过很赞。。。待凉后，内馅就稍凝固啦。。像月饼内馅。。吃法，由亲自己决定哈 ⁽(◍˃̵͈̑ᴗ˂̵͈̑)⁽

i do highly recommend this bun… the texture is so ultra soft…
这包子特给力。。面团软得不行
么么哒
ʚ♡⃛ɞ(ू•ᴗ•ू❁)