Purple Sweet Potato Loaf & buns by Fc Ng
https://www.facebook.com/photo.php?fbid=10152562198997736&set=gm.753672281353741&type=1&theater
♡5c sweet bread ♡
(5ºc dough)
100g cold water
100g bread flour
1/4tsp instant yeast
Mix all together in a container, cover it and leave in room temperature to proof for an hour then proof in the fridge for atleast 18hours.(you will see lots of bubbles on the surface or under the container when ready to use)
(Main bread dough)
200g 冷藏液种(all the above 5ºc dough)
330g Bread flour
20g Milk powder (optional)
120g milk
1tsp salt
60g sugar
4g instant yeast
1no egg
40g butter
100g Purple Sweet Potato (steam & mash or use food processor to grind it)
Knead all main dough ingredients except butter & s/potato till window pane(add in butter when dough is formed), devide into 2 portion , knead in sweet potato mashed into half ,shape into round dough, cover and let rest for 10min (No need 1st proof). Roll out plain & s/potato dough into rectangle, place s/potato dough on top of plain dough,& roll up like a swissroll, seal the edge then put inside a pullman tin,Proof for 50mins or double in size , milk wash or Egg wash , bake at 170ºC for bout 13mins,lightly brush with butter when done. For loaf bake at 180ºc-200ºC for 35mins.
Ps:
*Above recipe enough to make about 16 50g buns, I used 550g (250g s/potato dough & 300g plain to make into a loaf), , remaining into 4 buns.
*Make sure the mashed s/potato is not too watery else it will be difficult to knead into dough and affecting the end result of the bread.
*You can also make all into s/potato dough by adding 150g-200g mashed s/potato into the dough without splitting into two portion,
*grind the s/potato w food processor produce a finer & even colour, fork mashed might see speckles .
*I used BM to knead ,I remove half before window pane stage and hand knead in the s/potato, u can let the BM do all if omitting two tone spiral loaf.
*final proofing in the oven with a glass of hot water.
https://www.facebook.com/photo.php?fbid=10152562198997736&set=gm.753672281353741&type=1&theater
♡5c sweet bread ♡
(5ºc dough)
100g cold water
100g bread flour
1/4tsp instant yeast
Mix all together in a container, cover it and leave in room temperature to proof for an hour then proof in the fridge for atleast 18hours.(you will see lots of bubbles on the surface or under the container when ready to use)
(Main bread dough)
200g 冷藏液种(all the above 5ºc dough)
330g Bread flour
20g Milk powder (optional)
120g milk
1tsp salt
60g sugar
4g instant yeast
1no egg
40g butter
100g Purple Sweet Potato (steam & mash or use food processor to grind it)
Knead all main dough ingredients except butter & s/potato till window pane(add in butter when dough is formed), devide into 2 portion , knead in sweet potato mashed into half ,shape into round dough, cover and let rest for 10min (No need 1st proof). Roll out plain & s/potato dough into rectangle, place s/potato dough on top of plain dough,& roll up like a swissroll, seal the edge then put inside a pullman tin,Proof for 50mins or double in size , milk wash or Egg wash , bake at 170ºC for bout 13mins,lightly brush with butter when done. For loaf bake at 180ºc-200ºC for 35mins.
Ps:
*Above recipe enough to make about 16 50g buns, I used 550g (250g s/potato dough & 300g plain to make into a loaf), , remaining into 4 buns.
*Make sure the mashed s/potato is not too watery else it will be difficult to knead into dough and affecting the end result of the bread.
*You can also make all into s/potato dough by adding 150g-200g mashed s/potato into the dough without splitting into two portion,
*grind the s/potato w food processor produce a finer & even colour, fork mashed might see speckles .
*I used BM to knead ,I remove half before window pane stage and hand knead in the s/potato, u can let the BM do all if omitting two tone spiral loaf.
*final proofing in the oven with a glass of hot water.
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