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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

I saw a recipe maker make these but non-vegan (I don’t remember who otherwise I would tag them), and wanted to make it too but vegan ☘.

They turned out great, love them! They are definitely more filling and heavier than regular buns due to the sweet potato. For me, this is a good thing though, otherwise I keep eating… ????

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Rest Time 1 min Total Time 31 mins Best Season: Suitable throughout the year

Description

Sweet potato buns are just so delicious and not only that but nutritious thanks to the sweet potato!

Ingredients

Instructions

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  1. Mix yeast and non dairy milk, let sit for 5 minutes.

  2. Combine part of the flour, sweet potato mash, olive oil, herbs and salt. Knead well until thoroughly combined.

  3. Now add the remaining flour along with the yeast and milk.

  4. If possible, let rest for 30 minutes before forming balls. Otherwise, form your balls and let them rise again until double sized - about 25 minutes.

    Put them on an oven tray and let them rest there.

  5. Once done resting, brush them with olive oil, add some sesame seeds and bake for 20-25 minutes on 200C/390F.

    Check by poking a knife into the buns.

  6. To store, save in an airtight sack or freeze them.

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