Purple Sweet Potato Bread Rolls 紫薯面包卷

While making the chocolate bread rolls, I decided to make this Purple Sweet Potato bread rolls too. Well, I want to use up the leftover TangZhong. 😉

Purple Sweet Potato Bread Rolls 紫薯面包卷

Dough ingredients: 

TangZhong 40g+-   *汤种

Purple Sweet Potato Powdered 15g 紫薯粉

Bread flour 190g  面包粉

Milk powder 10g  奶粉

Water 120g    水

Sugar 25g  糖

Yeast 2g   酵母

Salt  2g   盐

Butter 20g    黄油

Fillings:

Red Bean Paste 180g  红豆沙 (30g for each roll)

*TangZhong: 20g Bread flour + 100g water

~ Cook on low heat, keep stiring until you get a smooth and thick paste dough. Off the heat and set aside. Cover with cling wrap to prevent the surface to get harden. 

Method:

1. Put all the ingredients in an electric mixer and knead it till form a smooth dough, cover and put it in the oven and placed a cup of boiling water and leave it for 60 minutes or till the dough is double in size.

2. Take out the dough, divide it into six equal portions, roll into round shape and  rest for 10 minutes.

3. Roll into a drop shape, then roll out with a rolling pin, spread some  red bean paste and roll!

4. Put it in a baking mold and ferment for about 50 minutes at room temperature or put it in the oven with a cup of boiling water, ferment for 50 minutes.

5. Brush some milk on the surface of the dough. Bake for 20 minutes at preheated oven at 190C.

Happy Baking!