Sweet Potato Buns filled with ~~ Meat Floss / Tuna Mayo

I still got a big pack of yellow flesh sweet potato. I need to find a way to consume this ingredient before it's too late, although they can last for a long period in the fridge. So I make again the bread dough with sweet potato, and stuffed the buns with meat floss and tuna chunks mix with mayonnaise.

Ingredients

Sweet potato bun dough

• 180g of high-protein flour    180 克高筋面粉
• 1/2 tea spoon of baking powder    1/2 茶匙发粉
• 50g of condensed milk    50 克炼奶
• 1/2 tea spoon of instant yeast    1/2 茶匙速溶酵母
• 90g of sweet potato puree    90 克蕃薯泥
• 50ml of milk    50 毫升奶
• 40g of butter (room temperature)    40 克牛油(室温)
• a pinch of salt    少许盐

Filling

Meat Floss

• meat floss    肉松

Tuna Mayo

• tuna chunks    吞拿肉碎
• mayonnaise    美奶滋
• Oregano    牛至
• salt & pepper    盐和胡椒
• sliced cheese    片状芝士

Final Touch

• beaten egg    蛋液(打散) 

  

Steps 

1. Put the sifted high-protein flour and baking powder, condensed milk, salt, yeast, sweet potato puree into a mixing bowl. Add the milk gradually while kneading until the dough is soft and smooth (please adjust the milk portion according to the sweet potato you used, never pour in all the milk at once.) .     把筛过高筋面粉和发粉、炼奶、盐、酵母、蕃薯泥都倒入碗。分次加入奶揉成光滑的面团(因蕃薯种类而吸水程度有别，请自行调整。记得别急着把奶一次倒完)。
2. Add in the butter and continue kneading.     加入牛油继续揉。
3. Stop kneading when the bun dough turns to elastically and stretchable to a thin layer.    当面团起筋可伸展，还可张开成一片透明薄膜即可停机。
4. Roll the dough into a ball. Let it sit in a warm spot and goes for first proofing, until it grows 2 times bigger (approximate 60 minutes).     把面团搓成球状，置在温暖处发酵胀大至两倍大 (约60分钟)。
5. Knead the bun dough roughly to remove the formed air. Roll the dough into a ball again and set aside for 10 minutes.    把面团取出排气，搓成球状休面10分钟。
6. While waiting, mix all the ingredients from tuna mayo filling (except sliced cheese) and set aside.    等待的同时，把tuna mayo的材料(片状芝士除外)混合好。
7. Divide the dough into 10 equal portions. Roll them into balls.    把面团分成10等份，揉成球状。
8. Take a ball and roll out. Scoop the meat floss (photo 11) /tuna mayo & sliced cheese (photo 14) in the center and wrap into a ball.    取一份面团杆扁，放肉松(图11) /美奶滋吞拿和片状芝士(图14)在中央，然后包成球状。
9. Place the buns in the baking tray for second proofing(approximate 45-60 minutes).    包好的面团放在烤盘里，置在温暖处发酵(约45-60分钟)。
10. Brush the surface with the beaten egg. Decorate the tuna mayo buns with some sliced cheese on top to differentiate them from the meat floss buns.    表面扫上蛋液。吞拿面包上方以片状芝士 装饰，这有助分辨肉松面包和美奶滋吞拿面包。
11. Bake at 170°C for 30 minutes.    入烘炉以170°C烘约30分钟。