Peach 🍑 shaped steamed buns with 🍠 filling (Shoutao Bao ‘寿桃包’)🧧are often served at birthday parties & during festive seasons as they symbolize long life. I used a sweet potato filling but the more common ones are red bean or lotus seed paste. Happy Friday & safe trip to those who are traveling home for the Lunar New Year. As for our family, we will be having a simple reunion dinner ‘团圆饭’ tonight. 😍
Recipe (yields 8 buns)
~ 2 medium-size sweet potatoes – baked at 450F for 45mins, skin removed & mashed
~ 3 tablespoons sugar (more for a sweeter filling)
~ 1 2/3 cups cake flour, sifted (more for dusting)
~ 1/2 cup unsweetened almond milk, room temperature
~ 3 teaspoons sugar
~ 1 teaspoon active dry yeast
~ 1/2 teaspoons each: matcha & beetroot powder
✅To make the filling, bake sweet potatoes with skin on at 450F for 45mins until fork tender inside. Remove skin, mash & season with sugar. Alternatively, you can steam cubed🍠 until soft👌🏻
✅To make the buns, place the flour in a mound on a cleaned surface. Then create a well in the middle using your fingers or spoon, like a volcano. Add the yeast & sugar in the well. Gradually add almond milk & begin to mix the surrounding flour into the mixture. Using a bench scraper, slowly mix the flour until all milk is incorporated & knead into a smooth dough, then divide it into 35g balls. Note: you should have some extra dough to make leaves. To make the leaves, roll the excess dough in matcha powder & knead until well combined. Divide dough into 16 small balls, roll each into a teardrop shape. 👉🏻👀🎥 on how to form the bun from start to finish.
✅Mix beetroot powder with some water, then dab some on the pointy side of the bun. Place buns on cut parchment paper, then onto a steamer rack with at least 1-inch apart. Proof for 10 mins & steam over high heat for 8 mins, leave the lid slightly ajar for 30 secs before removing the lid completely (bamboo steamer is highly recommended). Enjoy these soft fluffy buns with a cup of tea or coffee.