Sweet Potato Meal Buns
Overview
I remember that my family conditions were not good when I was a child. Bread was far away from me at that time. Being able to eat it once in a while was a very happy thing and I felt super satisfied. At that time, I was not willing to eat a whole loaf of bread at once. I would often save half of it for later when I was greedy... Looking back now, I still have a happy expression on my face, because I know that my parents were reluctant to eat and bought it specially for me... Nowadays, living standards have improved, and I can now easily cook food that I could not even imagine when I was a child. It just feels different. At that time, it was my parents who did it for me, but now my role has changed. I am willing to make all kinds of food for my parents who have worked hard all their lives but never enjoyed it, and put my love into it, so that they can feel happy when they eat, just like I did when I was a child...
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Ingredients
Steps
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Steam the sweet potatoes, peel them and press into puree. Set aside.
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Put all ingredients except butter into a bread pan, knead into a smooth dough, add softened butter and continue kneading
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Knead until it is fully expanded and a transparent film can be stretched out to start fermentation.
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Divide the fermented dough into 12 equal parts
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Take a piece of dough and roll it into a beef tongue shape and roll it up from one end. Make all the dough in turn, cover it with plastic wrap and let it rest for ten minutes
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Take a piece of dough and roll it into a long strip and fold it in half
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Twist it into a twist shape (any shape you like can be used)
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Make all the bread embryos in sequence and put them into the oven for secondary fermentation.
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Brush the surface of the fermented bread with egg wash and bake in the oven at 180 degrees for about 20 minutes. Once the color is satisfied, cover it with tin foil
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Finished product pictures
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Finished product pictures
