(Swedish Pumpkin Spice Buns)
Do you think sweet potato would work as a starch for the tangzhong, or are they too squash-like/vegetal? (To be specific--I have an extra purple Japanese sweet potato and was wondering how it would work with warm spices in this vein!)
Can these be cold-proofed for a morning bake or will they over-proof?
Longshot but... Any suggestions for a strategy to fill and shape a single roll?
I'm blind or a quick edit is required. When do you add the dough cardamom? I ended up adding it with the salt.
Do you think sweet potato would work as a starch for the tangzhong, or are they too squash-like/vegetal? (To be specific--I have an extra purple Japanese sweet potato and was wondering how it would work with warm spices in this vein!)
Can these be cold-proofed for a morning bake or will they over-proof?
Longshot but... Any suggestions for a strategy to fill and shape a single roll?
I'm blind or a quick edit is required. When do you add the dough cardamom? I ended up adding it with the salt.