Purple Sweet Potato Steamed Buns for 12 Servings

Instructions:

1. Steam the 150g of potato cubes with 1 tbsp of water until they are fork tender and smash easily. Note: Using a microwave for 4-5 minutes also works in a pinch.
2. Mash the hot potato until completely smooth, then stir in the 120ml warm milk and 15ml oil. Wait until the mixture is lukewarm before adding the 5g yeast to avoid killing it.
3. Whisk the 300g flour, 30g cornstarch, 50g sugar, and 0.25 tsp salt in a large bowl. Make a well in the center for your liquid mixture.
4. Pour the purple liquid into the dry ingredients and stir until a shaggy ball forms. Knead by hand for about 10 minutes or use a stand mixer for 5 minutes until the dough is silky.
5. Divide the dough into 12 equal pieces, roughly 50g each. Roll them into smooth spheres by tucking the edges underneath and rolling against the palm of your hand.
6. Place each bun on a parchment square in your steamer. Let them rest for 20 minutes in a warm, draft free spot until they look slightly puffy and feel light.
7. Bring water to a boil, then reduce to a simmer. Steam the buns for 10 minutes with the lid tightly closed to trap the moisture.
8. Turn off the heat but leave the lid on for 5 minutes. Note: This prevents the sudden temperature change from collapsing the buns.