Purple Sweet Potato Milk Bread Buns ??

purple sweet potato milk bread buns display image  0661caed
purple sweet potato milk bread buns display image 0661caed

Purple sweet potato milk bread buns ??

25g bread flour
60 ml (¼  cup) plant milk
60 ml (¼ cup )water
Add water, plant milk and flour to a small saucepan and whisk until smooth. Cook over medium low heat and stir with a wooden spoon until thick. Transfer to a small bowl. Cover with plastic wrap and gently press it against the surface of the tangzhong. Let cool.
Sweet potato buns
350 g (2 3/4 cups) bread flour
1 tbsp purple sweet potato powder @suncorefoods
1 tbsp coconut milk powder
50 g (1/4 cup) sugar
2 tsp active dry yeast or 1,5 tsp instant yeast
tangzhong from above
1 tsp salt
130 ml (½ cup+ 1 tbsp ) plant milk (I use soy)
50g vegan butter, at room temperature
If you’re using active dry yeast, please heat milk until lukewarm, add in yeast and proof for 5-10 minutes. You should see a thick layer of foam, indicating the yeast is active.
In the bowl of a stand mixer whisk bread flour, coconut milk powder, sweet potato powder, sugar and instant yeast (if using).

Add in soy milk (or yeast + milk mixture), salt and tangzhong. Mix on medium-high. Add in chunks of vegan butter until smooth. Continue mixing on medium-high for about 15-20 minutes, until elastic and smooth. Turn out into a greased bowl. Cover and let rise in a warm place until doubled in size, around 1-2 hours, depending on how warm your kitchen is.
Turn onto a working surface. Divide into 16 portions and work the edges down so that there is a smooth round surface. Place on a parchment paper covered pan and then cover loosely with plastic wrap. Rest another hour, until doubled again. (Or refrigerate overnight).
Preheat oven to 175C/ 350F.
Brush buns with some soy milk and sprinkle sesame seeds.
Bake for 20-25 minutes, until golden brown!Enjoy!
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