|200g purple sweet potato||50g corn starch|
|15g icing sugar||50g wheat flour|
|12g osmanthus syrup||18g sugar|
|24g unsalted butter||170ml water|
|24g milk||2tsp vegetable oil|
|20g wheat flour|
1. Filling: Peel the sweet potato and cut into small pieces. Place into the steam oven and cook at 100℃ for 20 minutes. While it is still warm, place into a food processor. Add icing sugar and osmanthus syrup then blend in the machine. Add butter and milk, blend until smooth. Add wheat starch and continue to blend. Place the mixture into the refrigerator and divide into 10 portions. Set aside.
2. Wrapper: Sieve the corn starch and wheat flour into the mixing bowl. Use low speed to combine the dry ingredients with the dough hook.
3. Boil the sugar in water until it is dissolved. Stir and pour into the kitchen machine. Change to medium speed and mix to form a dough. Add oil and knead until smooth and shiny. Divide into 10 portions.
4. Flatten the wrapper and roll into round shape. Wrap in 1 portion of sweet potato filling. 5. Place the crystal bun into a steam oven tray which is lined with baking paper. Steam at 100℃ for 10 minutes. Serve while it is still warm.
TIPS: The crystal bun is best served immediately after cooking as the wrapper is still warm and soft.
Bosch Steam Oven imitates the traditional way of steam cooking. The steaming temperature is controlled precisely to ensure your food is cooked to perfection.