My younger son likes to eat plain Chinese steamed buns (mantou) recently. I made some with purple sweet potato for him last week and it took me three trials to get them right.
小兒子最近很愛吃饅頭，上星期EC以紫薯作了些饅頭給他吃，但試了三次才成功。
My first failure urged me to purchase a bamboo steamer. My pan wasn’t deep enough so when I saw the buns puffing up and almost touching the glass lid, I freaked out. For fear that the condensations would ruin the buns, I tilted the lid slightly. This dump decision let cool air in and my puffy buns instantly deflated at the speed of light (I almost had an heart attack when I witnessed it). The next morning I bought a set of bamboo steamer and made the buns again. My second attempt, however, also got screwed up due to my bad time management. I was forced to switch off the heat while the buns are still steaming as I got to pick up my kids from school. When I checked on the buns after we got home, they were undercooked. The next day I gave myself plenty of time and finally succeeded. My kids loved them and said that the spirals looked like the Heart of Tafiti from Moana. They were so imaginative… lol.
第一次的失敗促使EC添置竹蒸籠。EC的鍋子不夠深，眼見蒸饅頭時包子漲大得差點兒要碰到玻璃蓋子了，為了避免包子沾到倒汗水，EC於是掀起了蓋子。這個愚蠢的舉動讓冷空氣跑進，包子即時以光速洩氣收縮，真的讓EC看傻了眼！第二天買了竹蒸籠後再試做，可惜時間管理得不好，趕着去接小孩放學時提早把爐火關掉了。回家打開籠子一看，饅頭皺巴巴的，內裡根本未熟透。第三天準備充足終於成功做出漂亮的包子了！孩子們很喜歡，更說饅頭的漩渦形狀像電影《魔海奇緣》中的神石海洋之心，想像力真的很豐富。
I used Okinawan sweet potatoes for my purple sweet potato dough. These sweet potatoes were creamy but dense in texture so mashing with a fork would take some effort. I ended up pureeing them in my blender together with some milk. As water content of sweet potato varies, be prepared to have extra flour and liquid handy in order to adjust the dough consistency while kneading. Do make sure to roll the layered dough one more time so that the two pieces of dough are sticking to each other nicely. Pop any bubble in between them to avoid big holes in the buns.
紫薯麵糰以夏威夷紫薯製作，夏威夷紫薯質地軟滑但結實，光靠叉子壓成蓉會很費力，因此EC在紫薯中加進牛奶再用攪拌機攪成泥。另外，紫薯水份有别，建議揉麵糰時準備少量麵粉及牛奶或水在旁作調整麵糰軟硬度之用。疊起麵皮後記緊要用擀麵棍再壓一次使兩塊麵皮緊接在一起，看見氣泡必需刺破，否則饅頭會形成氣孔。
Purple Sweet Potato Swirl Steamed Buns (Mantou)
紫薯雙色饅頭
Ingredients
For the Plain Dough
130 g all purpose flour
80 g milk
1.3 g (1/8 plus 1/3 tsp) active dry yeast
13 g granulated sugar
7 g grapeseed oil
For the Purple Sweet Potato Dough
100 g all purpose flour
30 – 40 g milk
70 g purple sweet potato, steamed and mashed
1 g (3/8 tsp) active dry yeast
10 g granulated sugar
5 g grapeseed oil
材料
原味麵糰
中筋麵粉 130克
牛奶 80克
活性乾酵母 1.3克(1/8加1/3茶匙)
細砂糖 13克
葡萄籽油 7克
紫薯麵糰
中筋麵粉 100克
牛奶 30至40g
紫薯泥 70克
活性乾酵母 1克(3/8茶匙)
細砂糖 10克
葡萄籽油 5克
Directions 做法
For the Purple Sweet Potato Dough 紫薯麵糰
Peel purple sweet potatoes then cut into small slices. Steam for 12 to 15 minutes until fork tender. Mash with a fork while the sweet potatoes are still hot (I pureed them in a blender along with some milk within the recipe).
紫薯去皮切塊蒸12至15分鐘至熟，趁熱用叉壓成蓉，EC用攪拌機把紫薯及少許牛奶(份量以內)打滑。
In a large mixing bowl, whisk together the flour, sugar and yeast (according to King Arthur Flour, it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process). Make a well in the center then pour in the purple sweet potato puree, remaining milk and oil. Stir with a pair of chopsticks or a spatula until a shaggy dough forms. Cover with plastic wrap and set aside for 10 minutes. During this resting period autolyse will happen. Flour is hydrated and the dough will be less sticky to handle. Kneading time will become shorter.
麵粉、糖、酵母放入攪拌盆中拌勻(King Arthur Flour提及由於現代生產酵母技術已更溫和，因此活性乾酵母現巳不需溶解活化已可直接使用)，中開一穴加入紫薯泥、餘下牛奶和油，用筷子或膠刮拌至剛成糰，蓋上保鮮紙靜置10分鐘，此時麵糰會產生水合作用，麵粉吸水後揉搓時麵糰會變得較不黏手，時間也會縮短。
Scrape dough onto a floured working surface and knead until dough is smooth and elastic. Cover with plastic wrap and rest for 10 minutes.
刮出麵糰在已洒了粉的工作枱上揉搓至光滑有彈性，蓋好麵糰防乾休息10分鐘。
For the Plain Dough 原味麵糰
In a large mixing bowl, whisk together the flour, sugar and yeast. Make a well in the center then pour in the milk and oil. Stir with a pair of chopsticks or a spatula until a shaggy dough forms. Cover with plastic wrap and set aside for 10 minutes.
麵粉、糖、酵母放入攪拌盆中拌勻，中開一穴倒入牛奶和油，用筷子或膠刮拌至剛成糰，蓋上保鮮紙靜置10分鐘。
Scrape dough onto a floured working surface and knead until dough is smooth and elastic. Cover with plastic wrap and rest for 10 minutes.
刮出麵糰在已洒了粉的工作枱上揉搓至光滑有彈性，蓋好麵糰防乾休息10分鐘。
For Shaping 造型
On a floured surface, roll the plain dough into a rectangular shape. Give it a letter fold then a quarter turn. Roll into a thin rectangular shape again. Pop air bubbles, if any, with a pin. Repeat with the purple sweet potato dough.
工作枱上洒粉，把原味麵糰以擀麵棍壓成長方形麵皮，三折重疊，轉90度角後再擀成長方形薄麵皮，如發現氣泡可用針刺破，重複把紫薯麵糰擀成薄麵皮。
With a pastry brush, brush a thin layer of water on the white dough. Lay purple dough on top. Roll the dough to 0.5 cm thick to seal the layers.
原味麵皮表面掃水，放上紫薯麵皮，用擀麵棍擀至0.5厘米薄讓麵皮緊接。
Flatten the ends of the long sides and brush dough surface with water. Roll the dough into a log lengthwise and pinch to seal the seams. Roll evenly into a log about 35 cm long.
把麵皮較寬的兩端按薄，在表面掃水後將麵皮從長的一端開始捲起，揑緊收口，把麵糰平均搓長成約35厘米的圓柱。
Trim off both ends with a sharp knife. Divide the log evenly into 8 pieces. Place each portion on a piece of parchment paper square with seam side down.
以利刀把麵糰不整齊的兩端切掉後切成8等份，放在饅頭紙或方形牛油紙上，收口朝下。
Arrange prepared buns onto the bamboo steamer, spacing them out evenly. Fill pot with some warm water then set the steamer on top. Cover with lid then let rest for 30 minutes until the buns are puffy (about 1.5 times its original size). When slightly pressed the dough will spring back slowly.
麵糰排放在蒸籠內，麵糰間要留空間，放在已注暖水的鍋上，蓋上蒸籠蓋發酵30分鐘至1.5倍大，發酵好的麵糰用手指輕按表面會慢慢回彈。
Bring water to a boil then reduce to medium and steam for 15 minutes. Turn heat off and let rest for 5 minutes before removing the buns (this will prevent dramatic temperature change which causes shrinkage and wrinkled skin). Serve hot or warm.
從冷水開始蒸，水滾後轉中火蒸約15分鐘，關火待5分鐘後才取出饅頭(這樣可避免極端溫差造成饅頭縮水或皺皮)，趁熱或暖吃。
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