Chinese Purple Sweet Potato Meal Bun

Overview

I decided to write down this recipe, because it is too troublesome for me to look up Taotao Mommy’s recipes every time, so I might as well write it down so that I can find it easily every time I use it. The first time I used this recipe was to make bean paste bread, and it was still so soft after two days. I kept it in my mind from then on. The second time I made it, I searched online and finally found it. The original recipe was for marbled toast, and I only used dough. The materials and methods were slightly changed twice, but the softness of the dough remained the same. There were no eggs this time, so I used milk instead, and it was still very soft. Medium ingredients: 300g high-gluten flour, 190g milk (the original recipe contains 50g eggs), 4g yeast. Main dough ingredients: 10 grams of milk powder, 35 grams of sugar, 2 grams of salt, 1 gram of yeast (do not put it on the salt), and 20 grams of butter.

Tags

• baking
• butter
• high gluten flour
• milk powder
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the medium ingredients into the bread machine and knead into a smooth dough.

   

2. 2 Cover with plastic wrap, unplug and ferment naturally until 2.5-3 times in size.

   

3. 3 Tear the risen dough into small pieces, and put the milk powder, sugar, salt, and yeast in the main dough into the machine barrel.

   

4. 4 Use the post-oil method to knead the dough until a large film can be pulled out.

   

5. 5 Take out the dough, deflate it, divide it into 50 grams each, roll it into a ball and let it rest for a while.

   

6. 6 Take a piece of dough, roll it into a ball, and wrap it with purple sweet potato filling.

   

7. 7 Ferment again until 1.5-2 times in size, brush the surface with egg wash and sprinkle with sesame seeds.

   

8. 8 After preheating the oven, set it to 180 degrees, use upper and lower heat, middle layer, and bake in about 20 minutes.