Hot Dog in Tangzhong Sweet Potato Buns

For the Sweet Potato Buns:
Dry Ingredients:
600gr Flour
100gr Sugar (30gr for savoury)
7gr salt
Yeast

Wet Ingredients:
200gr sweet potato boiled and mashed
200gr milk
Tangzhong:
200gr Water
40gr Flour
Heat and keep whisking until a thick. paste is formed

Add mid-kneading:
60gr butter

Mix the dry ingredients
Add in the wet ingredients.  Knead for 1 minute and then add the room temp butter. Only knead for 5 minutes.
The dough will be stringy and not easy to handle. You can leave the boiled potato in the fridge for a day and let it come to room temp before use. This way the dough will be easier to handle.

Let the dough proof until double (1-2h)

Punch the dough and divide to 100gr dough balls.

Roll each dough ball into a rectangle with a rolling pin, fold one long side to the middle and the other side on top.
Shape into a log

Transfer to baking pan lined with parchment paper and let proof for 40 minutes.

Apply egg wash:
1 egg yolk
15gr water

Bake until golden (~25 minutes)

For the Hot Dog Assembly I used:
2 tsp of Mayonaise
Caramelized onions
Sausage of choice
Honey-mustard Sauce
2 Fried Eggs.

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