I have two purple sweet potatoes left in the fridge and I told myself that I should try making some buns out of them and filled them with red bean paste....hahaha you know I was thinking about it the whole day in the office....tsk tsk how to concentrate on work while the mind ran wild with what to cook/bake first :P my to- do- list is getting longer each day until I can't decide what to make first everything looks nice...BUT since the sweet potatoes can't keep that long in the fridge, I decided to make these lovely buns first ! And not only they taste good but they look cute too....heart shaped ones are such cuties :)))
The color was not dark purple though...it turned out pastel purple instead but nonetheless it tasted good...soft and fluffy till the next day . I made some without fillings for WB. The rest I filled them with red bean paste. I forgotten that the dough need another proofing and leaving no space for expansion, thus the buns turned out to be a out of shape hearts...LOL! They puffed 1 inch above the surface of my heart shape silicone molds ! I told WB not to mind the out of shape hearts...puffed heart reflects a big and generous heart LOL!
I was kind enough to make some of the hearts without
feelings fillings for him. He loves bread slices with just marmalade and butter...his favorite jam to go with bread ! And generous enough to make some for Claire ....fasting month...cafeteria closed so my buns were just nice for her breakfast. The second batch , I make them smaller so that the buns have space for proofing . I love my heart shape silicone molds...good for muffins and jellies and now can even use them for making heart shaped buns.....no regrets buying this heart shape silicone molds at all ! I used the same sweet potatoes bun recipe from my previous post except that I replaced the orange sweet potatoes with purple ones. Even WB loves the buns !. We both ate these the moment they came out of the oven. Soft and fluffy ....great buns !
Purple Sweet Potato Bun With Red Bean Paste Fillings
60-70 ml low fat milk
1 1/4 tsp instant yeast
1 egg ( grade B)
250 gm high protein flour
15 gm milk powder
1/2 tsp salt
35 gm caster sugar
30 gm butter
200 gm purple sweet potato ( cooked & mashed)
Mix ingredients A together. Place ingredients B in a mixer with a dough hook attached. Blend till well mixed. Slowly add in ingredients A and blend till a soft dough is formed. Take out the dough and knead till it becomes light and not sticky for about 20 minutes.
Cover the dough with a damp cloth, leave it to rise in a warm place for 40 minutes or until double in size.
Shape into small balls , flatten each ball to round disc. Fill them with the bean paste and wrap into balls. Place them into the greased heart shape molds . Repeat till all are done. Leave to proof for another 10 mins.
Bake in a preheated oven at 200° C for 20-25 minutes or until golden brown.
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