Dough ingredients: 250 grams of high-gluten flour, 40 grams of granulated sugar, 1/4 teaspoon of salt, 55 grams of whole egg, 3 grams of yeast powder,milk100 grams,butter20 grams.

Filling:sweet potatomashed to 200 grams, 40 grams of sugar, 30 grams of butter,cranberrydried for 50 grams

Top decoration: whole egg wash,blacksesame seeds..

Steps:

1, sweet potatosteameduntil cooked.

mashed with a juicer to make 200 grams of mashed sweet potato for later use.Take out 200 grams of the mashed sweet potato.

2, cranberry dry cut into pieces.

3, put a frying pan on heat and melt the butter.

4, add mashed sweet potato, sugarand dried cranberries, cook until smooth.5, cool down then divide it into 8 equal parts.

6, put dough ingredients into the mixer to form a stretchable dough with slight transparency. Place in a container and cover for fermentation until doubled in size.

7, deflate the dough after fermentation, then divide it into 8 pieces, roll them into balls and rest for about 15 minutes.8, wrap each piece with cranberry sweet potato filling, seal well.9, place seam side down, flatten slightly and make 5 lines on the surface. Cut a 1 cm long opening at each small section and press two "eight" shaped marks.

10, fold the edges into petals as shown in the diagram.

11, arrange the buns on a baking tray, place them in a warm and humid environment for secondary fermentation.

12, evenly brush with egg wash, use a rolling pin dipped in water to press black sesame seeds onto the center of each bun.

13,

preheat the oven

to 170 degrees Celsius for about

baking

15 minutes.Ovenpreheat at 170 degrees for aboutbake for15 minutes.