Pumpkin and Purple Potato Bean Paste Rolls

Overview

The red bean paste left over from making moon cakes has been kept in the cold room of the refrigerator. After the craziness of the Mid-Autumn Festival, I never wanted to touch it anymore. People are really strange. They have to eat one kind of food only during the festival. There is only steamed buns and bread. There seems to be no time limit. You can eat it anytime. If you don't eat it for a few days, you will miss it. These days I play with pumpkins and purple sweet potatoes every day. I really like these two foods. Coupled with bean paste filling, this bread is really healthy and delicious. This time I deliberately tried it without adding butter, and it felt very soft. It feels more secure to eat without butter! Don’t be afraid of growing fat! It’s great to bake by yourself. You can adjust it according to your own preferences. What suits you is the best!

Tags

• baking
• children
• bread
• breakfast
• egg liquid
• flour
• milk powder
• pumpkin puree
• purple sweet potato puree
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Put pumpkin puree into bread bucket

   

2. 2 All the ingredients put into the main ingredient

   

3. 3 Use the dough key to make the dough ready

   

4. 4 The accessories contain all the ingredients for purple sweet potato dough, and the purple sweet potato dough also rises well

   

5. 5 Bean paste for later use

   

6. 6 Deflate the two doughs

   

7. 7 Take a small portion and roll it into an oval

   

8. 8 Put the bean paste filling on top

   

9. 9 Fold the dough pieces on both sides towards the middle and press both ends tightly

   

10. 10 Use a knife to make a slit in the middle

    

11. 11 Turn one end over from the middle to form a pattern

    

12. 12 Place it in a warm place for the second rise. Place the second rise buns into the preheated oven at 170 degrees and bake for 12 minutes