Sweet Potato Steamed Buns

A steamed bun with sweet potato dough and savoury stir fry yam bean filling.  Good for breakfast.

Ingredients

[dough weighs 600 gm - makes 16 buns]

Mix together - yeast mixture

1 tsp instant yeast

2 tbsp water

Pau Ingredients

300 gm plain flour [you can use pau flour or low protein flour]
150 gm  steamed sweet potato [can use any colour sweet potato]

20 gm castor sugar
1/2 tsp salt

80-100 ml  water 

20 gm  shortening [you can use butter or oil]

1. Combine and mix yeast mixture in a mixing bowl.  Stir well and leave aside for 10-15 minutes.
2. Then add in pau ingredients  [except shortening].  Knead into a smooth dough before adding in shortening to knead until elastic [dough is soft].   Cover and leave to proof for 15-20 minutes or until double in size.
3. Punch down and divide into 4 equal portions.  Shape each into a ball.  Then divide each portion into 4 equal parts.  Roll into round balls.  Flatten each ball into round circles.
4. Wrap each dough around chosen filling [I used stir fried yam bean filling - recipe below] and shape into any shapes preferred [here I shaped them into round, oval, triangle and pleated round buns].   Place on paper casing and leave to rest for 30-40 minutes or until double in size in steaming trays.
5. Steam the buns over rapid boiling water for 10 minutes [if using normal steamer].  I steamed the buns from cold water for 12-15 minutes in an electric steamer, then leave for 3 minutes before removing from steamer.
6. Serve immediately or cool on wire rack before storing in airtight container.

Vegetable Filling 
300 gm yam bean [sengkuang] - shredded
1 small carrot - shredded
1 stalk leek - finely sliced [optional]
3 dried mushrooms - soaked and shredded
1 tsp chopped garlic
1 Tbsp oil
2 tbsp light soy sauce
1/2 tsp salt and pepper to taste

1. Heat oil in wok, saute garlic until aromatic.  Add in mushrooms.  Fry until fragrant.   Add in shredded vegetables and seasoning waiting.   Stir well to mix all ingredients well.  Cover to cook vegetables until soft.
2. Uncover and add in leek [if using] to cook.
3. Dish out to cool before use.  If filling is too watery strain away liquid before wrapping.