Purple Sweet Potato Buns
Makes 9 buns
200g purple sweet potato
2 pandan leaves cut into pieces
300g bread flour
1 tsp salt
1 tsp instant yeast
Purple sweet potato, mashed
1 egg, beaten
120-150ml milk ( more or less )
15g unsalted butter at room temperature
White sesame seeds
Black sesame seeds
1. Peel purple sweet potato and cut into chunks. Steam potato with pandan leaves over medium high heat for 20 minutes or until tender. Discard pandan leaves. Mash the potato with a masher or put through a ricer while still hot.
2. In a large bowl add bread flour, sugar and mix with a whisk. Add salt and mix, add instant yeast and mix again. Add in the mashed potato, egg, milk and mix with a spatula to combine all ingredients.
3. Transfer the dough to a floured work surface, add the butter, and knead for about 20 minutes or until the dough is smooth and elastic. You can add a little more flour if the dough is too sticky, but a little sticky is ok. The dough is ready when stretched becomes almost translucent. Place dough into a greased bowl and cover with plastic wrap. Leave it to rise in a warm place, until doubled in size, about 60 minutes.
4. Remove from the bowl and gently deflate the dough with your hands. Divide into 9 equal pieces and let the dough rest for 10 minutes covered with plastic wrap.
5. Shape the dough into balls and place them in an 18cm square cake tin lined with parchment paper. Cover with plastic wrap and set aside in a warm place for 60 minutes or until it has doubled in size.
6. Spray water over the dough, mix white and black sesame seeds in a bowl and sprinkle on top of each bun.
7. Bake in a preheated oven at 160°C for 20-25 minutes. When done, transfer onto a wire rack to cool completely.