Below are some pictures of my precious purple sweet potatoes. My friend said it cost 3 euro per kg in Chinatown, I thought that was pretty cheap, since the orange ones were selling for 2,20 euro per kg in Colruyt. The colour of the bao dough was a nice shade of pastel purple. The dough weighed nearly 1 kg in total, 975g to be exact! :D
This is how I shaped the rose buns. I hope the step-by-step pictures are self-explanatory. You can refer to the dough recipe from my purple sweet potato bao with kaya fillings recipe. Just divide the dough into 20 equal portions of 50g each, and divide the red bean paste fillings into portions of 25g each (from 1 can of 510g of red bean paste). And while you are shaping the dough, leave the remaining dough covered with clingwrap in the fridge to prevent over-proofing. Proof the shaped rose buns covered for 30-40 min in a warm place, then finally steam them in a preheated steamer on HIGH heat for 12 min.
I think my rose buns were not tightly wrapped together and I should have rolled the edges of the petals thinner, that was why the roses were kind of out of shape. But still, it was a good lesson learnt in pleating rose buns!
I am submitting this post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) organized by none other than myself, Miss B of Everybody Eats Well in Flanders.
I am also submitting this post to YeastSpotting.