免揉甜薯面包 No Knead Sweet Potato Bun

免揉甜薯面包

免揉甜薯面包

{材料} 免揉面团， 甜薯一粒（中型， 去皮蒸10-12分钟至软后加入少许糖分拌均， 冷却后收进冰箱至少2小时较容易制作）， 鸡蛋1粒（打散，烤前抹皮用）， 黑白芝麻适量， 溶化牛油少许（烤好后，抹皮用）

{做法}

1. 把免揉面团从冰箱取出后分成想要的等份， 开始整形包入甜薯馅料后封口。（面团粘手的话， 手沾溶化牛油来整形就容易很多。）

2. 把包好馅的面包放上铺了一层抹了牛油的烤盘上（我喜欢放上烘焙纸再刷上牛油， 事后容易清洗嘛！）

3. 然后， 把排满面包的烤盘放入烤箱内做二次发酵1小时30分钟， 记得放一大碗热水在底层营造好的发酵环境。 （水在半小时后可更换另一碗热水让面团可以继续发酵）

4. 在第二次发酵好的面包上抹上蛋液， 再撒上一点黑白芝麻， 撒一些水在面包表面， 放入预热烤箱以180◦C/350◦F烤15-18分钟至金黄色。

5. 最后， 趁热在烤好的面包表面抹上少许牛油即可。

No Knead Sweet Potato Bun

{Ingredients} No knead dough, sweet potato x 1 (medium size, peel off and steam under high heat for 1-12 mins, mix with some icing sugar, let cold and then refrigerate for at least 2 hours), egg x 1 ( beaten, for brushing before bake), some black and white sesame, a little melted butter (For glazing after done baking)

{Method}

1. Divide dough and ready to shape the bun with sweet potato filling. (If feel dough too sticky, put on some soften butter on hands will be much more easy to shape.)

2. Place the buns on a parchment-lined baking sheet that brush with butter. (Easy cleaning after baking.)

3. Then, allow the second time to rise until the buns are roughly doubled in size, about 1 and half hours in a warm oven with a hot water place on bottom. (Reaplce the hot water evry half an hour for better rise.)

4. Then, brush with beaten egg and sprinkle some sesame and water on top of buns, bake in preheated oven at 180◦C/350◦F for 15-18 mins or till golden brown.

5. Lastly, remove and glaze with a little melted butter.

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