Yam Paste Swirl Bun


After my masterpiece of my bread, I'm continue my bread journey. With knowing the basic knowledge of the soft bread dough, I've improvised it with different filling variety - self cooked yam paste.


My yam paste swirl bun's recipe:

Ingredients:
2-1/4 tsp active dry yeast
1 cup warm water
1 Tbsp sugar
1 tsp salt
2 medium eggs, divided
3-1/2 cups bread flour
Self cooked yam paste (for filling)

Preparation:
  1. In large bowl, add yeast, warm water, sugar, and salt. Stir until dissolved. Add the egg white from 2 eggs (save some yolk part for brushing onto the rolls), and 2 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
  2. Turn dough out onto floured board. Knead dough for about 6 minutes, adding more flour by the tablespoon, if necessary. Grease a medium bowl. Put dough into the bowl and then turn dough over so that the top of the dough is also lightly greased. Cover the bowl with a clean kitchen towel and let the dough rise in warm, draft-free place until double in size or about 1 hour.
  3. Punch down dough. Turn it out onto a floured table and knead out all the bubbles for about 5 minutes. Roll dough out and shape it round. Wrap it with the yam paste, roll it and cut into pieces.
  4. Preheat oven to 375 degrees F. Grease baking sheets. Set swirl bun on each baking sheets, cover with clean kitchen towel, and allow to rise in warm, draft-free place until double in size or for about an hour. Lightly beat the egg yolks. Brush egg yolk on top of rolls after they have risen. 
  5. Bake rolls for about 20 minutes or until golden brown. Remove rolls from oven and turn out onto rack. 
Another exclusive recipe for your breakfast :)

4 comments:

You're very creative! I like your creation on how you roll the yam paste and bun together.

Thanks, still a lot more to learn from you. I love your Singapore's flag Jelly idea.

As I prefer swirl rather than conventional buns..that's why come out on this idea.

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