Purple Sweet Potato Buns

Recipe

Ingredients
150g     bread flour
1/2tsp   instant yeast
20g       sugar
65-70g  milk (warm)
28g       egg
1/2tsp   salt
50g       cooked purple sweet potato (mashed)
8g         butter

Steps:
1. Dissolve yeast in warm milk and set aside.
2. In a big mixing bowl mix flour, sugar, mashed purple sweet potato and salt together.
3. Make a well in middle of flour mixture, pour in milk and egg.
4. With a spatula, mix ingredients together till it form a dough. 
5. Lastly, add in butter and knead into dough.
6. Place dough on table top and hand knead till it achieve a smooth and elastic dough. (dough will be sticky)
7. Put dough in a bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on a lightly floured surface for a while.
9. Divide dough into 6 portions about 52g each, cover and rest for another 20mins.
10.Shape each dough into round ball and arrange them in a greased pan 21cm x 16cm.
11.Cover and leave it to proof for an hour until it doubled in size.
12.Preheat oven to 170C.
13.Brush surface with milk and bake in a preheated oven for 14mins until buns surface is browned.

14.Remove buns from pan and cool it on wire rack.

Osmanthus Syrup (桂花蜜)

Recipe from here.
 

Purple Sweet Potato Chiffon Cake

Recipe

Ingredients
3          egg yolk  
25g      caster sugar
1/4tsp  salt
2tbsp   veg. oil
75g      cooked purple sweet purple (mashed)
65g      milk / coconut milk
75g      cake flour
3          egg white
50g      caster sugar
1/2tsp   lemon juice / white vinegar

Steps:
1. Preheat oven to 165C.
2. Sift flour and set aside.
3. With a hand whisk, whisk egg yolk, salt and sugar together.
4. Add oil, coconut milk, mashed purple sweet purple and flour into egg yolk batter.

5. Whisk until well combined.
6. Use a cake mixer, whisk the egg whites and lemon juice till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue in two portions lightly until well combined.
10.Pour batter into a 19cm tube pan, smooth surface and tap pan lightly on table top to burst air bubbles .

11.Place pan into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table top and leave it cool.
13.Remove cake from pan and serve.

(Note: The egg which I used for baking chiffon cake is usually 72-75g per egg with shell.)

Assorted Buns

Following is the recipe which I usually used for my homemade bread. I had tried difference bread recipes before and I still preferred this recipe as it yield a soft and right texture which my family preferred. This small quantity is easier for me to do hand knead dough without using my cake mixer. Most importance it easier to reach the elastic window panel stage.    

Recipe

Ingredients
150g bread flour
1/2tsp instant yeast
20g sugar
1/4tsp salt
80g warm milk
20g egg 
8g butter

Steps:
1. Dissolve yeast in warm milk and set aside.
2. In a big mixing bowl mix flour, sugar and salt together.
3. Make a well in middle of flour mixture, pour in milk and egg.
4. With a spatula, mix ingredients together till it form a dough. 
5. Lastly, add in butter and knead into dough.
6. Place dough on table top and hand knead till it achieve a smooth and elastic dough. 
7. Put dough in a bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on a lightly floured surface for a while.
9. Divide dough into 7 portions about 38g each, cover and rest for another 20mins.
10.At this stage the dough is ready to wrap with filling and shape into desire shape. 
11. Arrange them on a greased pan, cover and leave it proof for an hour until it doubled in size.
12.Preheat oven to 180C.
13.Brush surface with egg wash and bake in a preheated oven for 12mins until buns surface is browned.

14.Remove buns from pan and cool it on wire rack.