Sweet Potato Buns

Ingredient

Method

dough: 300g Japanese bread flour 100g high protein flour 100g low protein flour 40g milk powder 200g sweet potato, steamed and puree and cool 100g sugar 1 tsp salt 4g instant yeast + 250ml water 50ml milk/water 50g butter Glaze: (stir well) 10g caster sugar 10ml hot water

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Pumpkin dough: Place all the dry ingredients in a mixing bowl except 50ml milk. Mix until a dough forms then knead for about  15 minutes, pour the milk bit by bit and continue knead for another 10 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the pumpkin dough into 25 small portions, wrap up to form into circle shape. Arrange in a greased square baking tray alternately.  4. Let proof for another 1 hr. 5. Bake at 180 degree Celsius for 15 minutes. Remove from oven and quickly brush with the glaze, send back to oven and bake for another 10-15min. Cool on wire rack.