Purple Sweet Potato Pineapple Bun
A colorful variation of the traditional Chinese pineapple bun, featuring a crisp, sweet crust and a soft, fluffy bread interior filled with purple sweet potato.
Story
The Purple Sweet Potato Pineapple Bun is a vibrant and delightful twist on the beloved classic Chinese bakery pastry. Known for its signature crisp, cookie-like crust contrasting with a soft, fluffy interior, this sweet treat is beautifully enriched with the natural color and earthy sweetness of purple sweet potato. It is a visually stunning and delicious addition to any afternoon tea or breakfast spread.
Ingredients
low-gluten flour
150g
high-gluten flour
150g
egg
30g
fresh milk
130g
purple sweet potato mash (can add sweet potato mash)
160g
egg liquid
25g
low-gluten flour
100g
dough ingredients
fine granulated sugar
50g
salt
2g
dry yeast
4g
condensed milk or milk powder
10g
butter
30g
salad oil (optional)
10g
pineapple crust ingredients
butter
60g
powdered sugar
40g
salt
1g
condensed milk or milk powder
10g
Instructions
1
Step 1
Select the dough proofing function on the bread maker; proofing the dough according to the recipe will not fail. Kneading and proofing by hand is more tedious. To test if it is properly proofed, poke a hole in the middle of the dough with your finger; if it does not spring back, it is ready.
2
Step 2
Divide the dough into 12 equal portions, each dough piece about 50g. Roll into rounds, cover with a cloth or plastic wrap, and rest for 15 minutes.
3
Step 3
After the butter is softened, mix thoroughly with sugar and salt and beat evenly with an electric whisk. Add the egg liquid and condensed milk in batches, stirring evenly, then add the cake flour and stir evenly.
4
Step 4
Divide the mashed potatoes into 12 equal portions. The potatoes must be steamed until cooked first, then pressed into a mash with a rolling pin; if you want a better texture, pass it through a sieve. I rarely pass it through a sieve when making the filling myself.
5
Step 5
Roll the dough out into a round, place the filling inside, and wrap it up like making a steamed stuffed bun (baozi). Flatten the bottom, and at the same time shape it into a round to set its form.
6
Step 6
Brush the molds with oil or line a baking pan with tin foil or parchment paper, and place the wrapped dough balls on it.
7
Step 7
Spread the pineapple crust (cookie topping) by hand to cover the top of the bread, use a scraper to score patterns, place a bowl of boiling water in the oven, and put the dough inside for a second proofing for 35 minutes. Afterwards, brush with egg wash, preheat the oven to 180 degrees Celsius and bake for 15 minutes.
8
Step 8
Bake a bit longer if you prefer a darker color, then remove from the oven.
9
Step 9
Finished dish
