Monday 22 January 2018

Purple Sweet Potato Mayonnaise Sausage Buns




IngredientMethod
Dough:
300g japanese bread flour
150g HP flour
100g LP flour
1 tsp salt
35g milk powder
200g purple sweet potato puree
7-8g  instant yeast
120g caster sugar
±300g water, divided use
55g butter

Filling:
sausages

Glaze:
10g sugar+ 30ml hot water

topping: 
1-2tbsp mayonnaise
2tsp condensed milk                                                                                                                                                                              
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients and mashed potato in a bowl. Put 50ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Add the remaining water bit by bit and continue knead for another 10-15 min 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 dough into small portion, roll flat dough, place sausage at the center and wrap up, pinch and seal the seam tightly, arrange in a greased square baking tray and let dough prove for second time (about 1 hr).

4.  Pipe the topping on top the dough. 

5. Bake at 180 degree Celsius for 1st 15 minutes. Remove from oven, brush the glaze on top of the bread and continue bake for another 10-15min till golden brown. Remove from oven and cool on wire rack.



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