Filled--bread
Overview
This bun was made for the children of Bao's father's friend. I only left one for Bao and it tasted really good. There was something really different in the purple sweet potato filling! ! ! If you also like to eat purple sweet potatoes, then this bun is a good choice. It is simple and convenient and you can make it yourself with peace of mind. I forgot to take a photo when making the purple sweet potato filling, but the method is very simple: wash the purple sweet potato and cook it in the microwave, remove the outer skin, crush the purple sweet potato into a puree with a spoon, add butter and sugar while it is hot, stir it, add a little milk and mix well. (Don’t add too much milk, otherwise the filling will be too wet and difficult to use)
Tags
Ingredients
Steps
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Put the dough ingredients except butter together and knead until a thick film can be drawn out.
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Add butter and knead until a thin and firm film can be drawn out
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Pulled out film
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Shape into a ball and place in a greased container
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Cover with plastic wrap and place in a warm place for basic fermentation
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After the basic fermentation is completed, dip your hands in flour and insert into the dough. If the holes do not shrink and the dough does not collapse, it means it is ready.
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Take out the risen dough and deflate it, divide it into 8 equal portions, roll into round balls, cover with plastic wrap and rest for 15-20 minutes. Take 1 minute of the relaxed dough and roll it into an oval, then turn it over and thin the bottom edge
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Put an appropriate amount of purple potato filling and roll it up from top to bottom into an olive shape. I also made a few other shapes.
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Arrange the shaped dough on a baking sheet and place it in a warm place for final fermentation. After final fermentation, place it in the middle rack of an oven preheated to 180 degrees and heat it up and down for 15 minutes.
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After baking, remove from the baking pan and let cool.
