Wholemeal Cinnamon Sweet Potato Buns

I think I'm fall in love with the cinnamon. I'm using it again together with the sweet potato in my buns, and that makes the buns smell and taste so sweet....

Ingredients

• 100g of high-protein flour    100 克高筋面粉
• 50g of wholemeal high-protein flour    50 克全麦高筋面粉
• 1/4 tea spoon of baking powder    1/4 茶匙发粉
• 15 g of custard sugar    15 克砂糖
• 1/4 tea spoon of instant yeast     1/4 茶匙速溶酵母
• 75g of sweet potato puree    75 克蕃薯泥
• 50ml of warm milk    50 毫升温奶
• 20g of butter (room temperature)    20 克牛油(室温)
• a pinch of salt    少许盐

  

Steps 

1. Put the sifted high-protein flour, wholemeal high protein flour and baking powder, sugar, salt, yeast, sweet potato puree into a mixing bowl. Pour in milk little by little while kneading, stop once it's moist enough. Knead into a smooth dough with the mixer.       把筛过高筋面粉、全麦高筋面粉和发粉、糖、盐、酵母、番薯泥倒入盘。奶分次加入，觉得面团湿润足够就停。用搅拌机揉成光滑面团。 
2. Add in the butter and continue kneading.     加入牛油继续揉。
3. Stop kneading when the 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 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. Divide the dough into 6 portions. Roll each into an oval. Place them in a warm spot and go for second proofing (approximate 45-60 minutes)    把面团分6份，每份搓成椭圆形;置温暖处作第二次发酵 (约45-60分钟)。
7. Brush some milk on the dough surface. Bake at 180°C for 20 minutes.    扫上少许牛奶，入烘炉以180°C烘约20分钟。