Friday, November 17, 2017

奶香紫薯面包 Purple Sweet Potato Buns


紫薯馅 :

紫薯泥  230克
细砂糖  15克
炼奶  20克
溶化奶油  20克

做法 :将所有材料混拌均匀,盖上保鲜纸,放入冰箱冷藏。

材料 :

筋面粉  200克
紫薯泥  70克
细砂糖  30克
蛋  1个
牛奶  60-70克
即溶酵母  1茶匙
盐  少许
牛油  25克

做法 :

2. 加入牛油,搅拌至光滑有薄膜,进行第一次发酵
3. 面团排气,分割成6个小面团,滚圆,静置10分钟。
4. 紫薯馅分成6小团,搓圆。
5. 将小面团擀平,包入紫薯馅,稍微压平
6. 排放在铺了纸的烤盘,进行第二次发酵约50分钟。
7. 用剪刀在面包旁边剪6刀扫上蛋液中间撒上白芝麻。
8. 放入预热烤箱,以170度烤约18分钟或呈金黄色即可。 

Purple Sweet Potato Buns 

For the Filling :

230g mashed purple sweet potato
15g sugar
20g condensed sweet milk
20g melted butter

Method :Mix all ingredients together till combine well, refrigerated before use.

Ingredients :

200g high protein flour or bread flour
70g mashed purple sweet potato
30g castor sugar
1 egg
60-70g milk
1tsp instead yeast
some salt
25g butter

Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough. Proof the dough until it double in size.
3. Divide dough into 6 equal portions,set aside to rest for 10 mins.
4. Divide sweet potato filling into 6 equal portions,roll in round ball.
5. Flatten the dough,wrap the sweet potato filling and seal. Slightly flatten the dough
6Place on a baking tray,final proofing for about 50 mins.
7Use a sharp knife to make a 6 cuts on the sides,brush the egg wash and sprinkle with white sesame on cantre.
8Bake at pre-heated oven at 170c for 18mins. 

(Recipe adapted from eileenの记事本