Purple Sweet Potato Rose Bun

It's our wedding anniversary today and I'm making this healthy Purple Sweet Potato Rose Bun for my dear hubby.

To my dear hubby, thank you so, so much for being in my life, for being such a loving, supportive and a wonderful husband and daddy that you are. I love you!!

Purple Sweet Potato Rose Bun
makes 10

Ingredients:
70g Purple sweet potato, without skin
95g Milk
3/4 tsp Instant yeast
250g Hong Kong flour, sifted
35g Sugar
15g Canola oil

Method:

1. Steam purple sweet potato for about 15 minutes or until sweet potato becomes soft. Pour away any excess water and mash sweet potato with a fork. Set aside.

2. In a small bowl, mix instant yeast and milk together.

3. In another bowl, add sifted flour, sugar and oil. Add in the instant yeast and milk mixture and mix well. Use hand to knead mixture and knead well to a smooth dough. 

4. Divide the dough into 2 equal halves. Put one half of the plain dough in a bowl and cover to let it rest. 

5. Place the other dough in another bowl and add in the mashed sweet potato. Knead in the sweet potato until all is well mixed into the dough. 

6. Cover and let the dough rest for 15 minutes at room temperature.  
7. Weigh the dough into 15g each and roll into a ball.

8. To make the rose bun, roll out the balls into round thin discs, and roll a smaller piece of dough into a small log with the two ends smaller. 

9. To make the first set of flowers, you will need 5 round discs (either 3 sweet potato dough + 2 plain dough or 3 plain dough + 2 sweet potato dough) and 1 small log. Layer the round discs in alternate colors so that they overlap each other. To secure them in place, place a chopstick in the middle and press down lightly over the dough. Put the log-shaped dough at the end of the circle of dough nearest to you. Roll up the dough pieces by holding at the middle of the dough, then halve the dough using a dough cutter to make 2 rose buns.

10. Place the rose bun cut side down on a small piece of wax paper, and adjust the rose petals.

11. Repeat for the rest of the dough.

12. Put the rose buns in the steamer and proof for 20 minutes. 

13. Bring the water in the steamer to boil at high heat, then steam for 15 minutes.

I am submitting this post to 

Best Recipes for Everyone #3 Oct 2013 ~~ Bun in my Hot Steamer hosted by Fion of Xuanhom’s Mom Kitchen Diary

  and 

"My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House.

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