The method of making purple sweet potato and sweet potato European buns

Health benefits

Butter: promoting blood circulation and removing blood stasis

Ingredients and materials

260 grams of high gluten flour

Purple Potato Powder 20g

160 grams of pure milk

40 grams of white sugar

Yeast 3.5 grams

3 grams of salt

Yogurt (Thick Yogurt) 40g

25 grams of butter

Glutinous rice flour (cassava) 75g

25 grams of corn starch (sweet potato)

40 grams of white sugar (sweet potato)

120g pure milk (sweet potato)

20 grams of butter (sweet potato)

The method of making purple sweet potato and sweet potato European buns

1. Mix high gluten flour, purple sweet potato flour, white sugar, yeast, salt, yogurt, and pure milk together and stir until fluffy.

2. Knead into a smooth dough.

3. Add 25 grams of butter and continue kneading until absorbed.

4. Cover with plastic wrap and ferment to twice the size. Dip your fingers in some flour and press it down. If the opening does not collapse or retract, the fermentation is complete.

5. After the fermented dough is released, it is divided into four equal parts and rolled into a cow tongue shape.

6. Roll up from one end.

7. Let it stand for 15 minutes.

8. Then roll it into a cake shape and lay it on top with a layer of sweet potatoes, purple sweet potato chips, meat floss, honey beans, and your favorite chips.

9. Pinch and close the mouth tightly.

10. Sift some flour, draw patterns, and do whatever you want. Put it in the oven and place a plate of hot water at the bottom for secondary fermentation until it doubles in size.

11.Preheat the oven to 180 degrees Celsius, bake for 25 minutes, and cover with tin foil for 10 minutes. I covered it too late, the coloring doesn't look good.

12. Without patting the potatoes, mix all the ingredients evenly into a yogurt like consistency, sieve it, put it in a pot, steam for 25 minutes when the water boils, and add 20 grams of butter while hot. Just keep it as a backup.

Tips

No thick yogurt, recipe: 250g high gluten flour, 10g purple sweet potato flour, 160g milk, 2g salt, 3g yeast, 20g sugar, 20g butter.

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