Sweet Potato Buns
No water was added when kneading the dough. To make smaller buns, set aside one-third of the dough and roll it out into a rectangle.
Ingredients
sweet potato puree
250g
flour
300g
yeast
4g
white sugar
40g
Instructions
1
Step 1
Add 250g of sweet potato puree, 4g yeast, 40g white sugar, stir well, then add 300g flour.
2
Step 2
Knead into a smooth dough (knead more than 100 times).
3
Step 3
Cover with a lid and let ferment until doubled in size.
4
Step 4
Knead the dough again, (if sticky, add a small amount of flour and knead together). Take half of the dough and roll into a rectangle.
5
Step 5
Brush water on the dough sheet.
6
Step 6
Roll it up.
7
Step 7
Roll into a long strip. Stretch it a bit.
8
Step 8
Cut off the excess dough on both ends, shape into a round.
9
Step 9
Cut the remaining dough into even pieces.
10
Step 10
Place in a steamer brushed with oil.
11
Step 11
Let ferment until doubled in size.
12
Step 12
Steam on high heat for 13 minutes, then rest for 5 minutes before serving.
