Sweet Potato Bun

If Glycemix Index (high carbo) is not your major concern, this sweet potato bun recipe is a must-try. The texture for this bun is very soft and fluffy. You can eat it on its own without any filling. As for me, I will always think that it is best served steaming-fresh from oven with hot coffee!

Ingredients:
(A)
600g Bread Flour (High Protein Flour)
50g Sugar
1 1/2 tsps Salt
1 1/2 tsps Milk Powder
4 tsps Instant Yeast

(B)
1 Egg
270 ml Cold Water

(C)
120g Mashed Sweet Potatoes
60g Butter

Method I: (Manual- do some hand exercise before you consume these carbo-packed bread..)
1. Mix (A) till well blended.
2. Add (B) and and knead till form a dough.
3. Add (C), continue to knead till form a smooth and elastic dough.
4. Make the dough into a ball. Put it in a bowl and cover with a clear film. Put in a warm place to prove for 45 minutes.
5. Knead again and mould dough into a ball and leave it to rest for a further 15 mionute.
6. Divide the dough into several 30g pieces, mould them into balls and put them on a greased 23 cm square baking pan. 16 pieces per pan. Makes 2 pans.
7. Cover and leave to prove for 40 minutes, or till twice the size.
8. Brush with eff wash and bake for 25 min on a 180 degree oven.

Method II: (Using Bread-maker/Mixer)
1. Just use the machine to complete step 1,2 and 3 in Method I.
2. Prove for 1 hour, followed by with the remaining steps.

I used a bigger pan, so have divided the dough into 20 portions. Some balls are smaller since I have used up the dough in getting 20 pieces. I replaced 100g of bread flour with whole wheat flour.

Hot from the oven...

Up close and personal with my sweet potato bread. To make mashed potatoes, just steam it and mash. Do not discard the sweet potatoes skins for added fiber.

The end result