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Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 9 equal portions. Form each portion to a ball. Please watch the video "How to shape the Buns". Place all dough balls in a prepared baking pan. Let the dough rise for 30 - 45 minutes or till about 90% of the size.
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Heat up the milk (in the microwave) until just lukewarm and add in the yeast. Give it a stir and leave it for a few minutes until it becomes foamy. Next, to a stand mixer bowl fitted with a dough hook, add in the flour, egg, salt, mashed sweet potato, milk and yeast mixture. Knead until the dough comes together.
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Peel and the purple sweet potatoes and cut into small cubes. Steam in a wok around 15 minutes or bake in oven for around 20 minutes. Then mash it with a sticker or scoop. Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes.
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Repeat step 1 for the purple dough. Then, place the purple potato dough over the white dough. Roll the two dough sheets inward, with the purple dough inside. Roll it once more to make it longer and allow the two dough sheets to come together. This should give you a cylindrical dough.
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Mix bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt together in a bowl until dough holds together, adding more water if dough is too dry. Transfer dough to a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in an oiled bowl and cover with.
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These Ube Pan de Sal are the familiar Filipino bread buns we love, but with the sweet addition of purple yam. Most Filipinos are familiar with ube, a tuber often used in desserts and kakanins (rice cakes with coconut). My family and I first tasted the fragrant, purple yam-flavored pan de sal baked by Chef Romy Dorotan at Cendrillon in Soho, New York City back in the 90s.
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How to Store Purple Sweet Potato Steamed Buns . These steamed buns can be kept covered at room temperature for up to 24 hours, or in the fridge inside an airtight container for 3-5 days. For longer storage, place in an airtight container and freeze for up to 3 months. To reheat, re-steam buns in a steamer for about 10 minutes. NOTE ON SUBSTITUTIONS
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Microwave on high until warmed to about 110°F, 30 to 40 seconds. Stir in yeast; let stand until foamy, about 5 minutes. Stir in butter and ube extract. Set aside. Stir together all-purpose flour.
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Steam Purple Sweet Potato Flower Buns and Enjoy! Put the bamboo steamer in a wok of cold water. Turn the heat to high, when water boils continue to steam for 10 to 12 minutes. Then turn off heat, wait for about 2 minutes and remove lid of steamer. Remove the bamboo steamer from wok to cool on cooling rack.
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Instructions. Peel and slice the sweet potato into 1 inch rounds. Lay the slices on a plate and steam for 15 minutes until fork tender. Mash the steamed potatoes until chunky. Add the coconut milk and condensed milk to the mix and stir until combined. Portion the filling and set aside until ready to use.
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Trim and peel the ube, and cut it into 1-inch (2.5 cm) chunks. Steam for 30 minutes on high heat until fork-tender. Remove from heat, preserving any liquid in the dish from steaming. While it's still hot, add the salt, sugar (as called for or to taste), vanilla extract, coconut oil, and unsalted butter.
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Mix warm water with the granulated sugar in a small bowl, sprinkle the yeast in the bowl and let it bloom for 10 - 15 minutes. Simmer the milk and butter in a small sauce pan until the butter is completely melted. Let cool to around 100°F. Wash the sweet potato and pierce with a pairing knife a few times.
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Start by steaming the purple sweet potato. First, peel and cut the Purple Sweet Potato (1/2 cup) into smaller pieces. Place in a bowl and steam for 15 minutes or until purple sweet potato is soft. step 2. Remove from the steamer and mash the purple sweet potato while still hot. Prepare to make the dough for the buns. step 3.
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Roll the dough into a 5" x 4" length rectangle ( Step 1 above ). Evenly smear the sweet potato filling over the surface of the dough ( Step 2 ). With a sharp knife (or dough scraper), make vertical slits along the bottom 2" in length ( Step 2 ). (Don't cut the entire dough). Then roll the dough from the uncut side down towards the slit end.
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The vibrant purple hues give this taro bun a gorgeous color to pair with it's great taste. Eat it fresh out of the oven with a little bit of butter and it can't be beat. It goes perfectly as a side dish with so many of your favorite dishes. And best of all it's a simple recipe. Now let's talk about the star of the show, the taro.
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Add 1 cup of the cooled, mashed sweet potatoes, eggs, flour, sugar and salt. Attach the dough hook and knead the dough on medium speed for 5-8 minutes. Once the dough starts to pull away from the sides of the bowl and cling to the hook, gently remove it (a bowl scraper or spatula comes in handy here).
