Gorgeous Purple Sweet Potato Rose Mantou

...which calls for pau flour and baking powder... an even fluffier and light mantou...

Previously, I have tried my hands on a Classic White Mantou recipe which calls for only all-purpose flour. The texture were soft and fluffy. Today, I tried another recipe which calls for pau flour and baking powder. The result was an even fluffier and light mantou. And in this recipe, sweet potato was added for flavor.

I simply love how these gorgeous rosebuds came to live after steaming. The rose mantou were light and fluffy. It was like being served a bouquet of gorgeouslicious purple sweet potato rose mantou. My daughter was so amazed, she said, "Wow, mommy pau pau flower very nice.... Good job, mommy!" And she had two pieces, one after another.

The steamed purple sweet potato was blended into a very fine paste. You can substitute the purple sweet potato with other similar paste if you want, just make sure that the consistency is around the same. And make sure to adjust the sweetness accordingly.

GORGEOUS PURPLE SWEET POTATO MANTOU
(Recipe source from Table For 2)

Prep Time : 237 mins
Cook Time : 36 mins
Total Time : 4 hours 33 mins
Makes : 26 pcs rose mantou

Ingredients:
250g purple sweet potato
200ml water
11g instant yeast
500g pau flour
1 tsp baking powder
100g castor sugar
50g shortening
1/4 tsp salt

Directions:
1. Peel sweet potato and cut into large cubes. Steam for approx. 30 mins or until soft. Add steamed sweet potato and roughly 100ml water to a food processor and blend to get a very fine paste.

2. With the remaining water (100ml), add instant yeast and let the yeast mixture sit for 5 mins until it turn frothy.

3. In a large mixing bowl, stir to combine all ingredients except shortening with a sturdy spatula/ wooden spoon until all dry ingredients are moistened. Add in shortening and knead until the dough is smooth, approx. 15 minutes. (The dough may seems sticky at first, just continue kneading until the gluten formed)

4. Cover with cling wrap and let the dough rest for one hour or doubled in size. Punch down the dough to release air. Knead for 1-2 minutes.

5. At this point, the dough is ready to be shaped. Divide the dough and form as you wish.

(As I worked on the dough, it has begun to rain. Hence the poor quality of photos due to lighting. Sorry!)

[Photo Inset: Left] For rose bud mantou, divide dough into 15g balls. Cover with cling wrap and let the balls dough rest for another one hour.
[Photo Inset: Right] Flatten the balls dough with a rolling pin. Each set of rosebud will need 6 balls, so work in a group of 6 balls.

[Photo Inset: Left] Press down the side of the circle dough with your fingers to flatten even more and to create ripples. Arrange the 6 circles dough from the bottom to the top, overlapping the previous dough by half. Start rolling upwards from the first piece of dough. (In photo above : Right side is bottom)
[Photo Inset: Right] Cut the dough into halves. Now, you will have two rosebuds. Arrange them on muffin liners.

6. Cover the formed dough with a cling wrap. Let them rest to doubled in size or approx. 45 minutes. Steam for 12 minutes.

7. Enjoy hot/ warm!

Notes:
● The mantou can be stored in freezer for up to 3 months. Just reheat in a steamer for 5 mins after taking them out from freezer.

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