1. The purple sweet potato is steamed, after peeling, add sugar according to your own taste, grab it with your hands, let it cool and set aside, some small pieces are okay, and the filling tastes good.
2. Mix the dough ingredients except butter, knead into a smooth dough, add butter and continue kneading
3. Knead until it can be pulled out of the mold, put it in a warm place to ferment for about 1 hour, to double the size
4. The fermented dough is divided into 8 small doughs, each about 60g, rounded, covered with plastic wrap and relaxed for 15 minutes
5. The purple potato filling made before is divided into 8 small portions, each about 12g. After waking up, press the dough flat, wrap the purple sweet potato filling inside, and squeeze it tightly.
6. Tie up the finished dough with thread, and loosen it when tying, because it will need to be fermented a second time
7. After the dough is tied, put it in a warm and moist place to ferment for about 1 hour. It will look like the picture and the oven can be preheated at 180 degrees and bake for 15 minutes.
8. After the pumpkin bag is out of the oven, let it cool down, remove the tie, and insert small biscuits similar to pumpkin pedicles on it, which can be comparable to real pumpkins.
Tips:This recipe can make 8 small pumpkin buns, each about 72g, this bread is not brushed with egg liquid, because I think the color of the unbrushed egg liquid is more like pumpkin, ha ha
