I grew up in Hong Kong, a place that was greatly influenced by Western culture, and I married to a Gwai Lo (westerner). But I still have the thinking of traditional Chinese women to some extent. Since I was young, I believe that as a woman, a girlfriend, a wife, and a mother, it is necessary to know how to cook, and the cooking should be full of flavur and color. In today’s society, life is busy, and it is very difficult to treat every meal as a banquet. But when time permits, I still enjoy making food looks good. Alice and Isabelle are still little. It may not mean anything for them if the dishes look good or not. I believe making purple potato rose buns is more to satisfy my own wish of making food ‘pretty’!

Making steamed buns is easier than making bread. There is only one time of fermentation required! It takes a little trick though to make the buns good-looking.

This time, I am using purple sweet potatoes to make the steamed buns. I was wondering where to find purple sweet potatoes which are vibrant in its color. When I visited the Park n Shop Supermarket, I found some purple sweet potatoes. I could not be sure how purple it would be inside its skin, but I bought them to try my luck. I was amazed for their color and the finished product is so beautiful.

The great thing about these buns is that you can freeze them. Just take them out of the freezer and steam for a few minutes! Here you go! Fast and convenient.

Low Sugar Purple Potato Rose Buns

Ingredients

Flour 125g
Fresh / formula milk 55-60g
Purple Potato 70g
Yeast 1.5g
Sugar 3g
Vegetable oil 5g

Steps

1. Steam, peel and smash the purple potato

2. Dissolve yeast in warm milk

2. Put the flour, purple potato, and sugar in the dish and mix well. Purple potato itself has a sweet taste. I just added a little bit of sugar. You can omit it completely if you like.

3. Add yeast, milk mixture and oil to the flour mixture. Knead it until it becomes a non-sticky dough

3. Make it round, place in a dish, spray some water, cover with wrap, and ferment for 30 minutes until the dough is twice as large.

4. Use a rolling pin to press the dough into a long shape and then fold the dough from the sides to the middle.

5. The dough was pressed to a thickness of about 0.3 cm with the rollin pin. Cut out circular dough using a cookie mold.

6. Use 6 circular doughs as shown in the photo.

7. Roll the dough. Start from the side where the top piece is to the side where the bottom piece is. (The photo is in the wrong direction.)

8. Cut the roll in half and set it up into a rose!

9. Put cold water and steam the buns for 17 minutes.

10. The last step is critical! Don’t open the lid immediately. You must first open a gap for five minutes before completely opening the cover! This prevents the buns to shrink due to sudden rush of cold air which will make the surface of the buns uneven and affect the appearance.

The rose buns make your dishes look so beautiful! It makes my day by just looking at this breakfast dish!