· Approximately 20 Organic dried Butterfly Pea Tea flowers (adjust for colour preference)
· 400grams bread flour
· 200grams warm to hot water (approximately 140F-160F)
· 4grams yeast
· Pinch of sugar and salt to taste
Soak Organic dried Butterfly Pea Tea flowers in water for about 10 minutes
Knead together flour, Butterfly Pea Tea water, yeast, sugar and salt until dough is smooth, and you’re able to form a windowpane (thin pane of dough that is translucent) by stretching the dough. Approximately 10 minutes of kneading by hand, or on the lowest setting on a mixer using a dough hook. If dough is too wet or too dry, add flour or water respectively one teaspoon at a time.
Set aside to proof the dough (approximately 75-95F) for about 1 hour, or until it has doubled in size.
After it has done proofing, knead the dough for another 2-3 minutes and portion out to golf ball sized balls. Feel free to form your dough into different fun shapes.
Prepare a pot of hot boiling water with a trivet in it. In the meantime, cut squares out of parchment paper a little bigger than the dough balls, and place the dough balls on the parchment paper squares.
When the water is boiling, place the dough balls on the trivet, cover the pot, and steam for 10-12 minutes.
Remove from pot, let cool on a cooling rack, and enjoy your Butterfly Pea Tea Traditional Chinese Baos with a side of sweet condensed milk for dipping.
If you want to make two-coloured buns like in the photos, simply split the recipe so that half is made with regular water, and the other half is made with the Butterfly Pea Tea water. Roll out both white and Butterfly Pea Tea-coloured dough balls and combine into fun shapes.