IMG_1466i 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?”
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?”


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

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


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

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


IMG_1400prepare filling in advance
mix all filling ingredients and blend with a processor

IMG_1401you 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)

IMG_1402mash sweet potato

IMG_1404add this together with rest of the dough ingredients

IMG_1405mix everything together

IMG_1406knead till you get a soft and silky dough
proof till double in size

IMG_1440divide proofed dough into 15 equal portions
发酵后的面团分割成 15等份

IMG_1441shape dough into ball and rest for at least 2o mins
搓成小圆球、静置自少 20分钟

IMG_1443flour a portion of dough generously
(that’s a lot of flour isn’t it? read personal notes)

IMG_1444then 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

IMG_1452roll out into a disc so that the sides are thinner than the centre of the dough

IMG_1413place a portion of filling in the middle of the disc
you do not need to bring paste to room temperature before using

IMG_1454i 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)

IMG_1414start pleating dough

IMG_1415pressing together pleats after making one pleat

IMG_1450this is how it looks from the outside

IMG_1453then seal the opening

IMG_1455leave 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)

IMG_1456bring 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
自挑一颗自己比较不满意的包子当 “白老鼠”

IMG_1457place it into the steamer

IMG_1419cover 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

IMG_1460ta-da! skin is smooth as baby skin

IMG_1459once you figured the exact steaming time, you can steam buns by batches

Personal notes/温馨小贴士:

IMG_1464– 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

– 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

– 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

– 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˂̵͈̑)⁽

IMG_1468i do highly recommend this bun… the texture is so ultra soft…


(9) Comments

  • May Law (March 1, 2016)

    粉红色漂亮的包子, 非常适合送给佳人的! 哈哈。。
    建议亲亲下次回国时, 买多几粒的芋头回北京去, 嘻嘻!

  • Alib (March 1, 2016)

    Hi Victoria,

    Your buns look so nice and yummy. Definitely putting in on my to-do list.
    I saw from the picture that you place a brown cloth on the steamer before putting in the bun. Is this necessary? And how different is kneading this dough compared to bread dough? Does it need to go till window pane stage? About how long do you need to knead the dough? If I make half or 3/4 of the filling, do you think it\’s enough? Thank you for sharing such a lovely recipe 🙂

    • Victoria Bakes (March 1, 2016)

      Hi, quantity is very personal preference. We finished everything in two days. U can always freeze unfinished ones and steam again when u want to eat it. You do not need to knead till window pane. As long as dough is not tacky it\’s fine. About six mins on machine for me. The brown cloth is just a habit. Please use your steamer per directions

      • Alib (March 2, 2016)

        Hi Victoria,

        Just to confirm, the dough doesn\’t need any oil, butter, or shortening?
        Thank you.

  • Victoria Bakes (March 2, 2016)

    yes not needed

  • joceline (March 2, 2016)


  • WanwanTea婉婉午茶 (March 6, 2016)


  • wendy (March 9, 2016)

    Hi there! So surprised to find your blog on baking! I\’m also a true blue sgrean and is here in BJ for at least 2 yrs. Can I know where did u get your yam from in BJ?

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Victoria Bakes – Baking into the Ether