380 gm bread flour
120 gm water
8 gm instant yeast
5 gm sea salt
65 gm sugar
140 gm milk
120 gm Tang Zhong
40 gm unsalted butter
269 gm Purple Sweet Potato (steam and mashed)
- Calculating and measuring the ingredients
- Proving (or fermentation), Basic proving - about 40 mins (28° temperature)
- Driving the air out
- Dividing - 12 pieces
- Extended proving - 10 mins (room temp)
- Styling - place dough on counter top with opening placing down. Turn over and ready for filling. Put 1 tbsp of Purple Sweet Potato into bun dough. Close up the seam and place on tray for final proving.
- Final proving - about 30 mins (38° temperature).
- Baking temperature - 160° c to lower rack (25 mins).
- Cooling - remove from oven to let it cool down