【Hong Kong and Taiwan】Purple sweet potato buns

Overview

Inspired by Yu Feijuan's sweet potato roasting. Wrap mini sweet potatoes in puff pastry and bake them to create crispy sweet potato bake. What would it feel like if you wrapped a whole mini sweet potato in bread dough? There was also some purple sweet potato puree, so I simply made it into purple dough and used purple sweet potatoes to wrap the sweet potatoes. If I wanted a deep purple dough, I chose a recipe that contained the most purple sweet potato puree—purple sweet potato puree was more than half the amount of flour. Soon I started to worry that maybe too much purple sweet potato would reduce the gluten of the dough? The dough still comes out of the film, and the small sweet potatoes are wrapped in them, just like ordinary small purple sweet potatoes, of course, the color is much lighter. After the second fermentation, the dough became soft. Perhaps the fermentation time should be shortened appropriately for dough containing too much purple sweet potato puree? It doesn’t take too long to bake, and after baking, the skin of the purple potato dough turns gray-yellow, just like a sweet potato with soil. When cut open, it turns out to be a very pink purple color, not as deep as expected. At first glance, the golden color embedded in it looks very interesting. . . .

Tags

• baking
• butter
• high gluten flour
• mini cooked sweet potatoes
• purple sweet potato puree
• dry yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Dough: 100g high-gluten flour, 65g purple sweet potato puree, 10g fine sugar, 1g salt, 2g dry yeast, 70g milk, 15g butter. Filling: 4 mini cooked sweet potatoes

   

2. 2 Pour all the dough ingredients except butter into the bread machine and start the dough mixing process.

   

3. 3 Stir into a smooth dough and add butter.

   

4. 4 Continue stirring until the film can be pulled out.

   

5. 5 Put it into a large bowl for basic fermentation.

   

6. 6 The dough will double in size.

   

7. 7 The exhaust is rounded and allowed to relax for about 10 minutes.

   

8. 8 Roll into an oval shape and add whole small sweet potatoes.

   

9. 9 Wrap it well and pinch it tightly.

   

10. 10 With the seam facing down, place it on a baking sheet for final fermentation.

    

11. 11 The dough will again double in size.

    

12. 12 Put in the oven, middle layer, heat up and down to 175 degrees, bake for about 15 minutes,

    

13. 13 The surface is golden brown and comes out of the oven.