Sweet Potato Buns
1.
1. The sweet potatoes, which are sweet potatoes, are processed first. I am used to peeling them and cutting them into sections and then boil them in water. This is faster. You can also use it steamed or roasted. I used two medium-sized sweet potatoes.
2. After grinding the sweet potatoes into mud, I use a rolling pin to help.
3. Prepare the dough again. Mix all the other ingredients except butter and sweet potato puree in the bread ingredients. If you don't have butter, you can use corn oil or salad oil instead of butter, but you need to add it directly in this step.
4. After the dough materials are all mixed, let's start kneading the dough. The chef machine I use, everyone can knead the bread machine by hand, until all the materials become a smooth surface dough.
2.
5. At this time, cut the butter into small pieces and pour it into the dough, then continue to knead the dough to allow the dough to fully absorb the butter.
6. Then knead until you can pull out the thick film in the picture, which is the state of the expansion stage.
7. Pour 60 grams of sweet potato puree and continue to knead the dough to fully blend the sweet potato puree with the dough.
8. This is the kneaded dough, which is already very soft and can be put in a warm place for basic fermentation.
3.
9. Take advantage of the fermentation time to prepare sweet potato fillings that will be used as fillings. Find a non-stick pan and pour the remaining sweet potato puree.
10. Then add 20 grams of butter and sugar. The sweet potatoes I use are very sweet, so I add less sugar. Everyone adjusts according to the sweet potatoes you use. If there is no butter, you can use other oil instead.
11. Stir the sweet potato puree and butter mixture until it becomes smooth and smooth.
12. At this time, take out the dough that has been basically fermented and send it to twice its original size.
4.
13. Take out the fermented sweet potato dough and press to exhaust it and let it stand for 15 minutes.
14. After that, divide the dough equally into 8 points and let it rest for 15 minutes.
15. Roll each dough into a rectangle like the one shown in the picture, with the bottom side thinner, so that it will be finished later.
16. Spread the sweet potato filling just made on the upper half of the dough, spread it evenly, don't spread it on the bottom, otherwise it won't be easy to seal.
5.
17. Roll the dough from top to bottom, and the thinned part of the bottom edge is used for finishing and sealing.
18. Afterwards, with the seal face down, flatten one end of the dough roll, which is also for closing the mouth.
19. Then circle the dough roll as shown in the figure, place the other end on the flattened end, and then wrap and seal it. This position must be pinched tightly, otherwise it will break easily after fermentation.
20. Roll all eight breads and place them on a baking tray lined with greased paper.
6.
21. Use scissors to evenly cut out six small openings on the bread. Remember to expose the sweet potato filling inside to make it show a pattern, and then put the dough in a warm and humid place for the second fermentation. One hour is enough, but winter time needs to be longer.
22. This is the dough that has been made twice, and it can already be seen that it has swelled, especially at the edge of the cut.
23. Brush a layer of whole egg liquid on the surface of the bread.
24. Sprinkle some almond slices afterwards. If you don't have it, you don't need to sprinkle it. If you have sesame or oatmeal, you can sprinkle some for decoration.
7.
25. 8 breads can't be baked at one time, so I divided the fryer and the oven to bake at the same time to improve efficiency. Use an air fryer, adjust 175 degrees, and bake for 15 minutes.
26. For ovens, preheat the upper and lower pipes to 180 degrees, and then bake them for about 18 minutes. If the upper tube temperature is high and the color is fast, remember to cover it with a layer of tin foil to insulate it to avoid too dark color. Speaking of this, I wanted to cry without tears. I answered a question on WeChat while baking in the oven, and when I went back to look at the bread, I was already blushed. When doing tutorials in the future, you can't open WeChat to read your mobile phone.
27. The five buns that were dumb-faced couldn't be photographed. The three rescued from the fryer can still be seen. Or else this tutorial is done in vain and it will take another three or four hours to make it again.
28. Don't eat right after baking, wait until it gets cold, and then eat after the fermented gas inside evaporates
Tips:
1. The amount of liquid in the bread ingredients I wrote, because the water absorption of the flour and the water content of sweet potato puree are different, so it is for reference only. After cooking the bread for a long time, you will know that the texture of the dough is very important. It is necessary to adjust the liquid content flexibly. You can't use the amount in the tutorial, especially for novices. If you copy it completely, it may fail. It is either too dry or too sticky. This is normal. Find a reliable prescription and practice more to avoid failure, instead of just complaining about the author's wrong writing. This is the same as giving the same ingredients to the rookie and chef in the kitchen but making completely different dishes.
2. The dough can be kneaded until it has a thick film, no glove film is needed. Because it belongs to whole-grain bread and sweet potato filling, it will be sticky if it is too soft.
