Purple Sweet Potato Bun 紫薯甜面包

Adding steamed purple sweet potato paste to the bread dough, though it did not give the bread an intense purple colour, it gave the bread a soft texture. 

Yield: 9 small buns in a 23cm ring pan

Breadmaker: Whirlpool BM 1000

Raw dough: about 594g

Bread weight: 559g

Ingredients

120g purple sweet potato paste 紫薯泥

260g bread flour 高筋面包

3/4 tsp instant dry yeast 即发干酵母

30g fine sugar 细砂糖

1/4 tsp salt 盐

40g cold coconut milk 冷椰奶

100g cold fresh milk 冷鲜奶

20g beaten egg 蛋液

20g unsalted butter 无盐牛油

Some beaten egg as egg wash 

些许蛋液做表面装饰

Direction 

1. Prepare the sweet potato bread dough in a breadmaker.

For detail please refer to the similar recipe via this link:

http://mymindpatch.blogspot.sg/2014/11/purple-sweet-potato-bread-loaf.html

2. Coat the ring pan with butter and a thin layer of bread flour. Set aside.

3. The dough is ready.

4. Invert the dough out of the bread pan and onto a floured work top. 

Press down the dough to release the trapped air. 

Wear a pair of disposable gloves to handle the rather sticky dough.

5. Divide the dough into 9 equal portions, about 66g each. Shape them into 9 ball shape doughs, by pulling down the sides of the dough, and seal at the bottom.

Roll to shape.

Place the dough in prepared ring pan.

6. Spray some water over the doughs and place in a warm closed oven to proof for about 35 to 40 minutes, or till the dough almost reach the brim of the  mould.

7. Apply a layer of egg wash over the surafce.

Beware not to let the egg flow down the edge, as this will cause the bread to sticky to the pan.

8. Pre-heat the oven to 190 degree Celsius. After sending the dough into the oven，reduce the oven temperature to 170 degree Celsius. Bake at the lower rack for about 17 to 20 minutes, or till the top turns golden.

9. Remove the bread from the pan and allow to cool on a wire rack.

10. Enjoy after cooling down :)