Sweet Potato Stuffed Small Meal Buns

Overview

Generally, the sweet potatoes bought at home are directly roasted or made into sweet potato balls. I originally wanted to make a pumpkin pastry today, but I found that the pumpkin was actually broken...but my hands were itchy. After rummaging through the cabinets, I found a big sweet potato. I had an idea, why not make sweet potato sandwich meal bags! If you don’t make it, you wouldn’t know it. It turns out that not only purple sweet potatoes are delicious when made into sandwich lunch bags, but the sandwich lunch bags made from ordinary sweet potatoes are also quite pleasing to the eye, sweet and delicious!

Tags

• baking
• breakfast
• students
• butter
• condensed milk
• egg
• high gluten flour
• sugar
• sweet potato mashed
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all meal bag ingredients except butter into a large basin in the order of liquid first and then solid, stir with chopsticks until fluffy, and then knead into a smooth dough.

   

2. 2 Put the dough into the bread machine and select the dough setting to knead the dough.

   

3. 3 After the first dough mixing process is completed, break the softened butter into small pieces and put it in, and start the second dough mixing process. Check the dough's film appearance after about 15 minutes, knead the dough and turn off the bread machine.

   

4. 4 Place the kneaded dough in a warm place to ferment.

   

5. 5 While the dough is fermenting, start preparing the filling. Take 260g of steamed sweet potato puree, add sugar and condensed milk and stir evenly. If you feel the taste is not sweet enough, you can add some sugar and condensed milk as appropriate.

   

6. 6 Let the dough ferment until it is 2-2.5 times its original size, take it out and deflate it

   

7. 7 Divide the dough evenly into eight parts, form into a ball, and rest for 15 minutes

   

8. 8 Take a ball of loose dough, press it into a round cake with your hands, and put an appropriate amount of sweet potato filling

   

9. 9 Pinch a circle around the dough to tighten it so that the filling will not be exposed. Place the seam side down on the baking sheet for secondary fermentation

   

10. 10 Take out the fermented dough and use a brush dipped in some milk to brush on the surface of the dough (it’s best to use egg liquid, because there were no eggs at home at the time, so I had to use milk instead)

    

11. 11 Spread a layer of sesame seeds evenly

    

12. 12 Preheat the oven to 180 degrees and bake the middle and lower layers for 20 minutes. (Adjust the baking temperature and time appropriately according to the temperament of your own oven. After baking for a while, pay attention to the coloring. Just don’t overbake