Tuesday, September 22, 2009

Purple Sweet Potato Bread(絷心番薯面包)



Ingredients A

380 gm bread flour
120 gm water
8 gm instant yeast
5 gm sea salt
65 gm sugar

Ingredients B

140 gm milk
120 gm Tang Zhong

Ingredients C

40 gm unsalted butter

Ingredients D

269 gm Purple Sweet Potato (steam and mashed)



Method

  1. Calculating and measuring the ingredients
  2. Mixing
  3. Proving (or fermentation), Basic proving - about 40 mins (28° temperature)
  4. Driving the air out
  5. Dividing - 12 pieces
  6. Rounding
  7. Extended proving - 10 mins (room temp)
  8. Styling - place dough on counter top with opening placing down. Turn over and ready for filling. Put 1 tbsp of Purple Sweet Potato into bun dough. Close up the seam and place on tray for final proving.
  9. Final proving - about 30 mins (38° temperature).
  10. Baking temperature - 160° c to lower rack (25 mins).
  11. Cooling - remove from oven to let it cool down







No comments:

Post a Comment