sweet potato bun

Following the success of the sweet yam bread, I decided to stick my neck out and give sweet potato buns a go.

This recipe is using the dough from the sweet yam bread, except I didn’t add the mashed yam in the main dough.

Sweet potato buns (adapted from Honey Bee Sweets88)

Starter dough

  • 65 grams cake flour
  • 1/2 tsp instant active dry yeast
  • 40ml warm water
  • pinch of salt

Main dough

  • All of the starter dough
  • 250 grams bread flour
  • 10 grams milk powder
  • 40 grams caster sugar
  • 1 tsp instant active dry yeast
  • 1/4 tsp salt
  • 180-200ml water(add only as needed) I used around 130ml
  • 30 grams unsalted butter, room temperature
  • 300 grams sweet potato filling *

Method

  1. For starter dough, mix everything together in a bowl and knead till it becomes a soft pliable dough. Place dough in a small zip-lock bag and chill in the fridge for 4-6 hours.
  2. For main dough, mix all the ingredients except butter in a medium bowl. Add starter dough piece by piece, kneading after each addition until soft and smooth. Add butter. Knead until stretchable and in “window-pane” consistency.
  3. Place the dough in a big bowl and cover with cling wrap. Leave in warm place for 30 minutes till double in size.
  4. Divide the dough into 6 equal pieces. Flatten each piece with your palm to drive the air out. Roll, with a rolling pin, into a square shape, cover and let it rest for 20 minutes.
  5. Divide the sweet potato filling into 6 portions.
  6. Flatten dough to drive air out. Roll out each piece into a rectangular sheet. Fold about 2 cm from both sides towards the center and roll it out again. Place sweet potato filling in the centre, then pinch and seal carefully. Make sure the filling is all sealed in. Place bun on baking tray with sealed side downwards. Repeat for the rest of the dough. Cover with cling wrap and let it rest for 45 minutes.
  7. Pre-heat oven to 175 degrees C.
  8. Brush top of bun with milk or egg wash. Bake for 30-35 minutes.

* Sweet potato filling

I steamed and mashed around 6 small Japanese sweet potatoes (orange flesh). The taste was not very sweet, so I placed the mashed sweet potatoes in a saucepan, added 3 tablespoons of condensed milk, 1 tablespoons of milk, 1 tablespoons of granulated sugar and a pinch of salt and cooked it down till it was a paste.

I still have much to improve in bread shaping. The bottom of the bun was thick whilst the top was thin. 😛

 

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