This utility model relates to the process of producing bread buns from Tannia (Xanthosoma sagittifolium) and Camote (Ipomoea batatas) which generally involves combining flour, refined sugar, salt and yeast in a mixing bowl; adding water, milk, and shortening to the mixture; blending the mixture thoroughly and adding tannia puree and camote puree; kneading the dough until smooth and elastic; forming the kneaded dough into ball placing the balled dough in slightly greased mixing bowl and brushing the top with shortening; covering the dough and letting it rise in a warm area for 1 hour until it will double in size; punching down the dough and continue kneading; dividing the dough into desired sizes and forming them into balls; cleaving the dough until they are smooth; placing the cleaved dough in a greased baking sheet and letting it rise for 45 minutes to 1 hour; brushing the dough with eggyolk; baking the dough for 15 to minutes at 191 oC or 375 oF; and removing the baked buns from the oven and let it cool for 10 minutes.
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