Purple Sweet Potato Mantou

Instructions

1. 1Steam the whole unpeeled sweet potatoes 20 minutes until a skewer slides through with no resistance. Peel while hot and mash until completely smooth.

   蒸紫薯压泥

   🔍 Look for High heat 20 分钟 · 20 minutes

   Visual: 薯肉通体深紫没有浅色芯，薯泥油亮无颗粒The flesh is deep violet throughout with no pale core, and the mash is glossy and free of lumps

   You know it's right when: 叉子压下毫无阻力，也没有筋络残留A fork mashes it with no resistance and no stringy fibres remain

   Mash it hot. Cold purple sweet potato goes gluey and will never smooth out again.

2. 2Proof the yeast with 1 tsp sugar in the warm milk 8 minutes. Combine mash, flour, remaining sugar, salt, oil, vinegar and the yeast milk. Knead 12 minutes, adding flour 1 tbsp at a time if it stays sticky.

   合面成团

   🔍 Look for 12 分钟 · 12 minutes

   Visual: 淡紫色的光滑面团，按压回弹，掌心不再沾色A smooth lavender dough that springs back when pressed and no longer leaves colour on your palm

   You know it's right when: 揉起来是微黏而非湿手，表面不会扯裂Kneading it feels tacky rather than wet, and the surface does not tear

   The colour deepens noticeably once it steams. If the raw dough looks too pale, do not add anything.

3. 3Cover and rise 80 minutes at room temperature until nearly doubled.

   一发

   🔍 Look for 80 分钟 · 80 minutes

   Visual: 面团隆起，表面光滑呈略灰的淡紫色，边缘可见细密气泡Dough has domed with a smooth, slightly grey-lavender surface and fine bubbles at the edges

   You know it's right when: 指印不回弹地保持原状A finger indentation holds without springing back

4. 4Knead out the air 3 minutes, roll into a log and divide into 10 equal pieces.

   排气分剂

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 切面紫色均匀、组织致密，没有未拌开的薯泥条纹The cut face shows a uniform dense crumb with even violet colour and no streaks of unmixed mash

   You know it's right when: 每份手感重量相近，拉扯时有阻力Each piece weighs roughly the same in your palm and resists stretching

5. 5Shape into tall rounds with taut skins, arrange on parchment squares, cover loosely and proof 25 minutes.

   收圆二发

   🔍 Look for 25 分钟 · 25 minutes

   Visual: 生坯胀大约一半，表面呈现柔和的绒光Buns have puffed by about half and their surface has a soft velvety sheen

   You know it's right when: 轻按留下浅坑，会缓慢填平A light press leaves a shallow dent that slowly fills back in

6. 6Steam 16 minutes over vigorously boiling water with a cloth-wrapped lid, then rest 5 minutes off the heat before opening.

   大火蒸+焖制

   🔍 Look for High heat 蒸16分钟 + 焖5分钟 · 16 minutes steam + 5 minutes rest

   Visual: 馒头饱满呈明显的紫色，表皮光滑，撕开可见细密均匀的气孔Buns are plump and a clear violet, the skins smooth, and torn crumb shows fine even holes

   You know it's right when: 开盖蒸汽喷涌，轻按压即回弹Steam bursts from under the lid and the buns spring back when pressed