Crispy bread

Put all the ingredients except for the butter into the mixing bowl of the stand mixer and knead until a rough film appears. Then add the butter and knead until it stretches. For small buns, it's not actually necessary to develop a windowpane, but my perfectionist side made sure it did.

After the initial fermentation, degas the dough and divide it into small portions, with the weight depending on the size of the paper molds. Approximately 60-80 grams each.

To make the crispy surface, soften the butter at room temperature, add powdered sugar, and beat with a mixer until the color turns slightly white. Gradually add the whole egg liquid and mix thoroughly. Pre-mix the low-gluten flour and purple sweet potato powder, sift them into the butter mixture, and stir to form a dough. Depending on the size of the dough portions, the crispy surface should be about 40-60 grams. Use parchment paper to roll the small dough portions into sheets.

Cover the surface of the dough with the crispy layer and proceed with the second proofing.

I let it rise by placing it directly into the oven. The oven model is Midea 'Chujian'. The oven comes with a preset fermentation function at 35 degrees, with a cup of warm water placed inside. This oven has a 35-liter upright design. The internal space of the oven is very large, with U-shaped heating tubes at the top and bottom, and the warm water can be placed right in the middle.

Let it rise to twice its size, and the crust on the surface will naturally crack as it expands during fermentation.

Preheat the oven to 160°C and bake for 18-22 minutes. The exact temperature and time should be adjusted according to the size of the mold and dough. Pay attention to the condition of the surface.