Purple sweet potato steamed bun (Mantou)

Peel the sweet potatoes and cut into small cubes. Steam for 15 minutes or until they can be easily mashed with a fork.

In a large bowl of your electric mixer, add all the ingredients and beat until combined. If the dough feels too dry, add another tablespoon of water and continue beating at medium-low speed until the dough is smooth, shiny, and elastic.

Leave the dough on the table covered with plastic wrap or a bowl, and let it rest for 5 minutes.

While the white dough is resting, make the sweet potato dough following the same steps as the white dough.

Roll the two pieces of dough into large, thin rectangles of the same size. Layer the white dough underneath and the sweet potato dough on top, or vice versa. Brush some water on the overlapping dough to let the two pieces stick together. Roll the dough to form a log, from top to bottom, making sure to tuck and roll the dough tightly.

Cut the log into small sections about 2 inches wide with a sharp knife. Place steaming paper underneath each piece, then place them in a bamboo steamer. Let them proof for 30 minutes or until doubled in size, ensuring there is enough room for the rolls to rise without sticking together.

Prepare a pot with water for steaming. Turn on the heat and bring the water to a boil. Once boiling, place the bamboo steamer over the pot, cover tightly, and steam at medium heat for 11 minutes. Turn off the heat and let the buns sit in the steamer for another 5 minutes before opening the lid to prevent deflation due to temperature shock. Uncover the lid and serve warm.