Click LIKE & follow us on Facebook for recipe updates

COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.


Follow us on Instagram: mfa_dingoozatfood


If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to miki9mak@gmail.com


Search This Blog

Friday, 26 September 2014

Lovely & Flowery Purple Sweet Potato Yoghurt Bread





After my first attempt of the super soft and fluffy Sweet Potato Yoghurt Bread that stay soft for at least 3 days, I always wanted to try it with purple sweet potato. I like the color! 

Well, the taste is about the same, but when came to shaping the dough, using purple sweet potato is tougher, haha...my 'tougher' meaning is more work for me to do :) because the purple color is quite dark and if handle carelessly like I did, actually they looks a little messy. At first I wanted to make heart-shapes bun, but after first trial with my idea, I knew it doesn't work very well. So I just make the old flowery bread.



As I said, the taste for 2 types of sweet potatoes are similar. I made this just for the fun of adding new 'natural' color to my boy's food. Yeah...he likes it! He tells me he wants PINK bread next time....errr....let me think about first.. :)


Ingredients:
中文食谱:请在网页的右边点击Translate,然后选择中文翻译

(A)

280g Bread Flour

35g Sugar

1tsp Instant Yeast

2g Salt 

(B)

55g Plain Yoghurt

25g Honey

38g Egg (lightly beaten, some extra for egg wash)

125ml Milk

28g Butter 

(C) Purple Sweet Potato Filling:

130g Purple Sweet Potato (mashed & sieved)

20g Castor Sugar

9g Butter





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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

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





3. Cover with cling wrap and let it proof doubled in size. About an hour.



4. Mean while, make the purple 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 into 2. Let it rest for 15 minutes. Shape as desired. Sprinkle some water and let it proof about 1 hour. Egg wash.




6. Bake in a preheated oven 170'C for 15 minutes. 
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!









Related Posts Plugin for WordPress, Blogger...