How to make Purple Sweet Potato Buns

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  1.Pour the flour, whole wheat flour, salt and yeast into a basin, then add water, be sure to reserve about 20g of water first

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  2. Then use a spatula and press repeatedly to make all the materials stick together.If it is too dry, add the reserved water



3.After roughly forming a ball, cover it with plastic wrap and let it sit for half an hour or more.Note that I only let it stand at room temperature for half an hour., if the resting time is longer, do not add yeast at the beginning, or add yeast, but you can also put it in the refrigerator while resting

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  4.After half an hour, the dough will become glutenous.If the time is longer, the dough will be more glutenous, which will save effort and make it easier to knead by hand later.

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  5.Add purple sweet potato puree

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  6.Press a few times to mix

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  7.Then knead by hand into a smooth dough

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  8.Seal and place In the container, ferment at room temperature.I fermented at 27 degrees for about 1 hour and 15 minutes.The specific time can be extended or shortened according to the temperature at home

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  9.Just about twice the size

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  10. Turn upside down on the kneading mat q

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  11. Press to exhaust, then as shown in the figure Fold it like that, press the interface tightly with the palm of your hand, and tap the surface to continue to release air

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  12.Then organize it into Rectangle

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  13. Roll up and pinch to close

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  14.Put the cane basket with the seam facing up and sift the powder in advance

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  15.Wrap in a fresh-keeping bag and ferment at room temperature

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  16. The mold is full

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  17.Invert onto the baking sheet

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  18. Sieve the powder on the surface, cut the patterns, put it in the middle and lower layers of the oven, and heat it for 220 Lower the heat to 190 degrees for 30 minutes

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  19.Released



20.Finished product

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  21.Finished product