Main ingredients

Low-gluten flour

100g

High-gluten flour

150g

50g

Accessories

Adequate amount of sweet potato puree

White sugar 20g

Salt 1.25g< /p>

4g yeast

An appropriate amount of lemon grapefruit sauce

An appropriate amount of sesame seeds

An appropriate amount of water How to make mini hamburger buns

1

Prepare the ingredients.

2

First cook the sweet potatoes and press them into puree with a spoon.

3

Mix all ingredients evenly.

4

Knead the dough, cover it with plastic wrap and place it in a warm place for the first fermentation.

5

About two hours later, the dough is ready. Put a little dry flour on your fingers and rub a hole in the dough. If there is no shrinkage, it is just right.

6

Deflate the dough and divide it into 30g dough, press and let rest for 15 minutes.

7

Rinse some sesame seeds on the surface of the relaxed dough, and place it evenly on a baking sheet lined with oil paper.

8

Enter the oven for secondary fermentation. You can put a bowl of warm water in the oven, so that the dough will absorb a lot of water while fermenting, and the baked bread will be softer ( The second round should not exceed 1 hour).

9

Preheat the oven to 140 degrees for 5 minutes.

10

Bake the middle layer at 140 degrees for 20 minutes.

11

Take the baked buns out of the oven while they are still hot and let them cool down.

12

The bread is mixed with the smell of roasted sweet potatoes

13

The cooled mini hamburger bread is put into the crisper, the second You can make mini hamburgers the next morning.

Tips

Because sweet potatoes are added to the bread, it is best to store it in the refrigerator.