8 Sept 2014
Today is Mid Autumn Festival but I'm not making moon cakes because no one in my house eat moon cakes except ME.
After I made the Lazy Doggie Sweet Potato Loaf I have 1 more organic sweet potato sitting in my fridge. So I used it to make the yoghurt bread with sweet potato filling today.
My boy didn't like sweet potato, so I knew I cannot do it the usual way to fill the sweet potato filling inside the bun. I made it with the cinnamon rolls method. Rolled out the dough, spread the sweet potato filling and rolled up. Made his favorite flowery pattern. He likes this bread a lot and he said he likes sweet potato with bread. Yay! Successful!
And, I personally like this bread, very fluffy and soft. Next, I'll try this with purple sweet potato, if I can find one :)
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
280g Bread Flour
1tsp Instant Yeast
55g Plain Yoghurt
38g Egg (lightly beaten, some extra for egg wash)
(C) Sweet Potato Filling:
130g Sweet Potato (mashed and sieved)
20g Castor Sugar
Sesame seeds (optional)
1. In a mixer bowl, mix (A) ingredients. Make a well, add in (B) except butter.
2. Mix all ingredients. When all ingredients come together, knead in butter. Continue kneading until the dough passes the membrane test.
|The dough is 'elastic' at this stage|
4. Mean while, make the sweet potato filling. Mix all (C) ingredients while the mashed sweet potato still warm. Cover with cling wrap and set aside. Do not keep in the fridge.
5. Deflate and divide dough to make 5 balls, about 100g each. Let it rest for 15 minutes. Shape as desired. Sprinkle some water and let it proof about 1 hour. Egg wash and sprinkle with some sesame seeds.
|When my boy saw this, he said they looks like sweet potato Man Tou. :)|
5. Bake in a preheated oven 170'C for 15 minutes.
|This bread is so soft and fluffy, my hubby ate it (one spiral bun) with just one bite!|