Purple Buns

Ingredients

Sweet Stiff Starter

30g sourdough starter

90g bread flour

40g water

15g sugar

Or if you dont have sd starter...100g starter can be replaced... with

50g milk

50g low protein flour

1g instant yeast

autolyse method :

100g starter (autolyse To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.

Dough Ingredients

230g bread flour

20g sugar

10g milk powder

4g salt

15g purple sweet potato powder

125g milk

50g whipping cream

20g unsalted butter

All of the sweet stiff starter

Fillings

250g purple sweet potato

20g sugar

30g cooking oil

➡️ steam and mash the potato and

➡️ mix with sugar and oil till smooth and become paste form

➡️ divide into 8 and round into a ball

Method

➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.

➡️ Mix everything except butter till dough comes together and is strong.

➡️ Add butter gradually and knead until fully incorporated and dough achieves window pane.

➡️ bulk proof dough for 2hrs at 28C

➡️ punch down the dough and divide into 8 equal parts

➡️ wrap with purple potato paste and rest for 10-15mins

➡️ use rolling pin to roll out into oblong shape and use knife/blade to score lines

➡️ flip dough over so that scored lines are facing down

➡️ roll up the dough with scored lines at the outer

➡️ Place into a greased pan for final proof, 3.5-4hr at 28C.

➡️ spray water and sprinkle sesame

➡️ bake at 180C for 20mins

Notes

https://youtu.be/W5KzA8qbYhM?si=iGzybCANjCkvVIS9

Autumn Kitchen yt & fb