How to make Purple Sweet Potato Mochi European Buns

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  1. Mix high-gluten flour, purple sweet potato starch, sugar, yeast, salt, yogurt and pure milk into cotton wool.

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  2. Knead into a smooth dough.

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  3.Add 25 grams of butter and continue to knead until absorbed.

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  4. Cover with plastic wrap and ferment until doubled in size, press with some flour with your fingers After a while, if the hole does not collapse or shrink, it means it is fermented.

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  5. After the fermented dough is deflated, divide it into four equal parts and roll it into dough.Tongue-shaped.

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  6. Roll up from one end.

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  7. Let it sit for 15 minutes.

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  8. Then roll it into a cake shape and spread it with a layer of mochi and purple sweet potato.Zip, pork floss, honey beans, whatever you like.

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  9.Pinch and tighten.

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  10.Sift some flour and mark out patterns as you like.Place in the oven and place a plate of hot water on the bottom for secondary fermentation until doubled in size.

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  11. Preheat the oven to 180 degrees, bake for 25 minutes, add 10 minutes Cover with tin foil.I built it too late and the color didn’t look good.

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  12. The mochi is not beaten.Stir all the mochi ingredients evenly into yogurt., sieve it, put it into the pot, steam it for 25 minutes after the water boils, and add 20 grams of butter while it is hot.Just have it as a spare.