Sweet potato buns with pork floss

Got a little tired of the usual bread flour, egg and milk combination for buns with fillings.  So decided to try this recipe which calls for some sweet potato mash.  And at the same time, also to try out a different way of adding the fillings into the bun.  Made these last Thursday.

The flavor of sweet potato did not stand out at all, in fact, there wasn't any sweet potato flavor. I liked the swirling effect created by rolling the pork floss with the dough.  Looks a little like a swiss roll.  

Made only 5 of such pork floss rolls.  The remaining portion of the dough was used to make plain buns.  As usual, a couple of assorted shapes as I practise on my shaping skills.

The usual swirly knot in the middle.  There is the twirl situated behind the knot.  The one in the foreground was simply achieved by giving it a few slashes before the start of the second proofing.

What's interesting about this batch with the sweet potato added is actually the softness.  Though there isn't any sweet potato flavor, probably masked by the butter and the milk, the softness provided was very obvious to the touch.  It was very much softer than the usual recipe I use.

Unfortunately, only these assorted shapes can boast of the softness I am talking about.  

Those with the pork floss filling was a little tougher than the previous buns I made using the usual flour/egg/milk combination.  I had rolled out the dough too flat, and rolled it up with the filling too tightly such that the dough could not fluff up enough during the second proofing. 

see how flat the bread portion is, both sections near the core of the bun and the top layer of the bun.

Of well, lesson learned.  Next time, I've got to remember not to roll up too tightly for such buns.

One final picture.