Today I adapted a tang zhong recipe to make some purple sweet potato rolls.
Spread some peanut butter then sprinkled with some sugar before rolling them up.
Peanut butter definitely gave the bread a lift in terms of flavour. Interestingly, the smell coming from the purple sweet potato was notable as well, especially those area that didn’t get much of the peanut butter. Quite a distinctive taste, but I still prefer the fragrance of normal potatoes.
It was very soft (thankfully). However, the oil from the peanut butter seeped into the dough, causing the dough to be a little chewy. Won’t use peanut butter like that next time.