Purple sweet potato and coconut mini buns

Overview

I have been dizzy from doing homework for the past two days. I was planning to make a beautiful bread with crispy bread. At the last moment, I just picked up the crispy bread and sprinkled it with egg wash, but I forgot to brush it with egg wash. As a result, none of it stuck. The baked bread shook and the small grains fell off. Other than this, it was perfect. Add some purple sweet potato and make it finely with coarse grains! ! Beautiful color and sweet taste.

Tags

• baking
• little fresh
• afternoon tea
• students
• butter
• coconut
• egg
• egg liquid
• high gluten flour
• purple sweet potato
• sugar
• yeast
• water

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Cut the purple sweet potato into cubes and microwave for 3 minutes, then crush with a fork.

   

3. 3 Add all the main ingredients except butter and knead the dough in a bread machine for 20 minutes.

   

4. 4 Add butter and continue kneading for 20 minutes.

   

5. 5 The ingredients in the auxiliary ingredients are the filling ingredients. Beat the butter and sugar first.

   

6. 6 Add eggs and beat well.

   

7. 7 Add grated coconut.

   

8. 8 Mix well and refrigerate for half an hour.

   

9. 9 Remove the air from the risen dough.

   

10. 10 Divide into small portions.

    

11. 11 Wrap in coconut filling.

    

12. 12 Place the ends facing down, arrange them neatly, leaving some space between them, and let them grow again until they are about twice as big.

    

13. 13 Preheat the oven to 180 degrees for 18 minutes on the middle rack.