🍞Recipe | Purple Leopard Print Sweet Potato Filling Mini Buns #trending #shorts#bread#recipe#yummy

igh-gluten flour 1000g
Sugar 150g
Salt 20g
Dry yeast 11g
Milk powder 28g
Egg wash 120g
Milk 160g
Ice water 310g
Liquid starter 80g (High-gluten flour 100g, Water 200g, Dry yeast 1g)
Butter 100g

Sweet potato filling:
Steamed sweet potato 300g
Milk powder 50g
Butter 10g
Powdered sugar 20g

Mix the steamed sweet potato, milk powder, butter, and powdered sugar together and set aside.

Topping sauce:
Water 156g
Yeast 6g
Vegetable oil 20g
High-gluten flour 32g
Glutinous rice flour 84g

1 Mix water and yeast together, add vegetable oil and mix well, then add high-gluten flour and glutinous rice flour, mixing evenly. Cover with plastic wrap and let ferment for 20 minutes.

2 Add high-gluten flour, milk powder, sugar into the stand mixer, then add egg wash and mix well.

3 Add milk, ice water, dry yeast, and liquid starter, mix until the dough becomes elastic and can stretch. Add butter and continue mixing until a windowpane stage is achieved.

4 Prepare the filling by mixing steamed sweet potato, milk powder, butter, and powdered sugar together.

5 Divide the dough into small balls, flatten them, place the filling inside, and pinch the edges tightly to seal.

6 Spray the muffin cups with oil, place the dough in the cups, let it rest, then pipe the topping sauce over the dough and sprinkle purple sweet potato powder.

7 Bake in a preheated oven with top and bottom heat at 190°C and 170°C for 10 minutes