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Purple Sweet Potato Buns
Ingredients
  • subheading: Old Dough:
  • 175g bread flour (I used Japan High Gluten Flour)
  • 115g full cream milk (whole milk) or fresh milk or water
  • ¼ tsp instant yeast
  • ¼ tsp sugar
  • subheading: Main Dough:
  • 175g bread flour (I used Japan High Gluten Flour)
  • 200g mashed japanese purple sweet potato (2 potatoes about 250g)
  • All the old dough (above)
  • 2 tbsp (24g) brown sugar
  • ½ tsp instant yeast
  • 1 tsp salt
  • 45g egg, whisked
  • 10 to 20g milk (reserve 10g first and add in later if needed)
  • 50g butter, room temperature
  • subheading: Egg Wash:
  • 1 egg + 1 tbsp water
  • subheading: Utensil:
  • 8 inches square pan,  lined with parchment paper.  You can also bake this into a loaf in 450g loaf pan.
Steps
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