Whole wheat mashed potato buns
Overview
The new bag of whole wheat bread flour I bought feels a bit fresh for the first time. It turns out that there are so many good things hidden in it (including oatmeal, sunflower seeds, flax seeds, buckwheat flour, wheat dietary fiber powder, bran, gluten powder, cocoa powder). No wonder the price of a larger bag is a bit expensive. I just happened to have some mashed potatoes left over from making sweet potato cakes yesterday. I made it into a filling and wrapped it in the bread instead of the daily bean paste filling. The taste is also good.
Tags
Ingredients
Steps
-
Peel and steam the sweet potatoes, mash them with a spoon while they are still hot, and add sugar.
-
Stir-fry over low heat to dry out the water to form mashed potato filling, let cool and set aside.
-
Weigh whole wheat flour, eggs, yeast, butter, and water.
-
Knead the whole wheat flour, half an egg liquid, yeast, and water until a thin film can be pulled out, then add butter and continue kneading the dough.
-
Until you can easily pull out a thin and tough film that is not easy to break.
-
Roll into a ball and place into a bowl for the first fermentation.
-
When it has risen to 2-3 times its original size, take it out and rub it to release air.
-
Divide into equal portions and let rest for 10 minutes. At the same time, roll the mashed potato filling into small portions and set aside.
-
Take a dough ball and roll it into a round shape, put the filling on it and close it into a round shape.
-
Place in a baking tray lined with oil paper for secondary fermentation.
-
When it has doubled in size, brush with egg wash.
-
Preheat the oven to 170 degrees, middle rack, upper and lower heat, for 35 minutes.
-
If you find that the color is too dark, you can cover the bread with tin foil and continue baking until mature.
