Monday 6 November 2017

Sweet Potato Buns





IngredientMethod
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.

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