【USA】Purple sweet potato and sausage buns

Overview

It is said to be intestines, but in fact there are no intestines. I have never been a fan of ham sausage, but I have always been fascinated by the various ways of wrapping ham sausage bread. This day, looking at the long mini sweet potatoes, my imagination suddenly opened up. Isn't this small strip similar in shape to ham sausage? Various wrapping methods for ham sausage must also be applicable to it. Get a spiral roll right away. The unused purple sweet potato puree is also used to join in the fun. Use the purple dough to roll into long strips, and wrap the small sweet potato strips in the same way as ham sausage. Small sweet potatoes have natural curves, but as the dough rises, the curves of the sweet potatoes are hidden. This looks pretty good. . . .

Tags

• baking
• butter
• high gluten flour
• purple sweet potato puree
• ripe sweet potatoes
• dry yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Dough: 100g high-gluten flour, 65g purple sweet potato puree, 10g fine sugar, 1g salt, 2g dry yeast, 70g milk, 15g butter. Filling: 4 cooked sweet potatoes

   

2. 2 Knead the dough using the oil method until a thin film can be pulled out.

   

3. 3 Put it into a large bowl for basic fermentation.

   

4. 4 The dough will double in size.

   

5. 5 Deflate, cut into 4 equal parts, roll into balls, and let rest for 10 minutes.

   

6. 6 Roll into oval shape,

   

7. 7 Roll up along the long side.

   

8. 8 Shape into long strips.

   

9. 9 Wrap around small sweet potatoes.

   

10. 10 With the seam facing down, place it on a baking sheet for final fermentation.

    

11. 11 The dough will again double in size.

    

12. 12 Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15-20 minutes.

    

13. 13 The surface is golden brown and comes out of the oven.