Purple sweet potato and jujube paste snack bag

Overview

This time the baking class is about learning how to use sugar. Today I used white sugar to make jujube puree and purple sweet potato filling. I originally wanted to make fancy bread, but after the dough was ready, I was too lazy to shape it, so I made this small meal bun that does not require any shaping. It tastes just as delicious, but it is not as good-looking as the fancy bread.

Tags

• baking
• pregnant women
• children
• bread
• breakfast
• butter
• date paste filling
• high gluten flour
• purple sweet potato filling
• sugar
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 Steam the red dates and puree them, add sugar when they are thickened

   

2. 2 Continue to boil to make jujube paste filling, let cool and set aside

   

3. 3 Add sugar and butter to purple sweet potatoes

   

4. 4 Fry into filling and set aside.

   

5. 5 Put the milk, eggs, sugar and salt in the main ingredients into the bread machine

   

6. 6 Put flour and yeast powder on top

   

7. 7 Start a dough kneading program and add butter after a program

   

8. 8 Start another dough kneading program and knead the dough to the expansion stage. You can pull out the glove film

   

9. 9 Cover with plastic wrap and ferment until doubled in size.

   

10. 10 Deflate the risen dough and divide it into 20 small portions, then rest for about 10 minutes

    

11. 11 Take a dumpling and flatten it, wrap it with jujube paste filling, and seal it with the mouth facing down

    

12. 12 Wrap the purple sweet potato filling in the same way

    

13. 13 Wrap everything and put it in the baking pan

    

14. 14 Moisturize and ferment until doubled in size, then brush with egg wash and sprinkle with sesame seeds.

    

15. 15 Preheat the oven to 180 degrees for 5 minutes and bake for 15-18 minutes

    

16. 16 The baked small meal buns are not very pretty, but they are delicious