Shaping the dough using purple sweet potato is tougher because the purple colour is quite dark and if handled carelessly like I did, they will look a little messy.
At first, I wanted to make a heart-shaped bun, but after the first trial, I knew it wouldn't turn out very well. So I just make the old flowery bread. |
Revisit this old recipe and make some soft and fluffy purple sweet potato yoghurt bread, shaped it differently this time. Photo updated: July 2024 |
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
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Method:
1. In a mixer bowl, mix (A) ingredients. Make a well and 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. Meanwhile, make the purple sweet potato filling. Mix all (C) ingredients while the mashed sweet potato is still warm. Cover with cling wrap and set aside. Do not keep it in the fridge.
5. Deflate and divide the dough into 2. Let it rest for 15 minutes. Shape as desired. Sprinkle some water and let it proof for about 1 hour. Egg wash.
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