I made a batch of buns for our breakfast and for my girl to bring to work for her snack. I added purple sweet potato powder to the bun and had kaya as fillings to the buns. Simply love the sight of purplish buns! 😍
Purple sweet potato is one of my favourite addition to my bakes as I love its colour, unique aroma and nutritional benefits. These buns are really soft and fluffy. Plus the kaya filling also gives them the extra moistness...it's definitely a great breakfast and afternoon treat to have!😘
I also made two buns with tuna fillings... no chances to take a photo of it, becauce my sons had eaten them! Hahaha...😅
我做了一些面包给家人当早餐，也好让我的女儿可以带去上班吃。 我在面包中加入了紫薯粉和咖哑作为馅料。 好喜欢紫薯面包的紫色颜色！ 😍
紫薯也是我烘烤时最喜欢加入的食材之一，因为我喜欢它的颜色，独特的香气和营养成分。 这面包真的很软而且蓬松。 再加上kaya馅料...绝对是一顿很棒的早餐和下午点心哦！
我也用了金枪鱼馅做了两个面包……因为我的儿子吃了它们，所以没机会拍照了！ 哈哈哈...😅
Purple Sweet Potato Kaya Buns
Ingredients:
Bread dough:
235g bread flour面包粉
8g powdered milk奶粉
15g Purple Sweet Potato Powder紫薯粉
40g sugar糖
3g salt盐
8g instant dry yeast干酵母
55~60g 1 egg蛋
100g water水
35g butter黄油
Fillings：
Homemade Kaya 自制咖哑
Method:
1. Mix all ingredients with egg and water (except butter)
2. When dough is made, add butter and mix until the dough is smooth.
3. Covered and let proof for one hour or until the dough has doubled in size or triple bigger.
4. Divide into about 65g dough each and rest for 10~15mins.
5. Flatten the dough then add in kaya filling.
6. Put some water on the edges, fold in half and seal it.
7. Covered dough and final proofing about 1 hour to rise.
8. Brush some milk on bread before sending them into oven.
9. Bake in preheated oven at 180C for 12 mins.
10. Cool on cooling rack before storing them.
* Store in an air tight container and it keep fresh for few days at room temperature. The buns will still remain soft after three days...😊
紫薯咖哑面包
面包制作：
1.将所有成分与鸡蛋和水混合（黄油除外）
2.形成面团时，加入黄油并搅拌直至面团光滑。
3.盖上盖子，放置一小时，直到面团变大一倍或变大三倍。
4.分成大约65克面团，静置10〜15分钟。
5.压平面团，然后加入咖哑馅。
6.在边缘上抹上水，将其对折并密封。
7.盖好面团，最后醒发大约1小时。
8.在将面包送入烤箱之前，在面包上刷一些牛奶。
9.在180°C的预热烤箱中烘烤12分钟。
10.面包放在架上冷却后才存放进密封的容器中。
*存放在密封的容器中，在室温下可以保持几天新鲜。三天后面包仍然柔软...😊
Happy Baking！
Purple sweet potato is one of my favourite addition to my bakes as I love its colour, unique aroma and nutritional benefits. These buns are really soft and fluffy. Plus the kaya filling also gives them the extra moistness...it's definitely a great breakfast and afternoon treat to have!😘
I also made two buns with tuna fillings... no chances to take a photo of it, becauce my sons had eaten them! Hahaha...😅
我做了一些面包给家人当早餐，也好让我的女儿可以带去上班吃。 我在面包中加入了紫薯粉和咖哑作为馅料。 好喜欢紫薯面包的紫色颜色！ 😍
紫薯也是我烘烤时最喜欢加入的食材之一，因为我喜欢它的颜色，独特的香气和营养成分。 这面包真的很软而且蓬松。 再加上kaya馅料...绝对是一顿很棒的早餐和下午点心哦！
我也用了金枪鱼馅做了两个面包……因为我的儿子吃了它们，所以没机会拍照了！ 哈哈哈...😅
Purple Sweet Potato Kaya Buns
Ingredients:
Bread dough:
235g bread flour面包粉
8g powdered milk奶粉
15g Purple Sweet Potato Powder紫薯粉
40g sugar糖
3g salt盐
8g instant dry yeast干酵母
55~60g 1 egg蛋
100g water水
35g butter黄油
Fillings：
Homemade Kaya 自制咖哑
Method:
1. Mix all ingredients with egg and water (except butter)
2. When dough is made, add butter and mix until the dough is smooth.
3. Covered and let proof for one hour or until the dough has doubled in size or triple bigger.
4. Divide into about 65g dough each and rest for 10~15mins.
5. Flatten the dough then add in kaya filling.
6. Put some water on the edges, fold in half and seal it.
7. Covered dough and final proofing about 1 hour to rise.
8. Brush some milk on bread before sending them into oven.
9. Bake in preheated oven at 180C for 12 mins.
10. Cool on cooling rack before storing them.
* Store in an air tight container and it keep fresh for few days at room temperature. The buns will still remain soft after three days...😊
紫薯咖哑面包
面包制作：
1.将所有成分与鸡蛋和水混合（黄油除外）
2.形成面团时，加入黄油并搅拌直至面团光滑。
3.盖上盖子，放置一小时，直到面团变大一倍或变大三倍。
4.分成大约65克面团，静置10〜15分钟。
5.压平面团，然后加入咖哑馅。
6.在边缘上抹上水，将其对折并密封。
7.盖好面团，最后醒发大约1小时。
8.在将面包送入烤箱之前，在面包上刷一些牛奶。
9.在180°C的预热烤箱中烘烤12分钟。
10.面包放在架上冷却后才存放进密封的容器中。
*存放在密封的容器中，在室温下可以保持几天新鲜。三天后面包仍然柔软...😊
Happy Baking！
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