JAPANESE PURPLE SWEET POTATO BUN

Monday, 17 July 2017





If you are looking for soft and fluffy bread, this is the recipe for you.

Yields:  12 buns

INGREDIENT:

400g bread flour
250g mashed japanese purple sweet potato (about 300 - 350g potato - peeled, sliced, steamed and mashed)
1 ½ tsp instant active yeast
30g brown sugar
1 tsp salt
40g whisked egg (from 1 large egg.  Balance to be used for egg wash)
60g butter
120g - 150g fresh milk

Egg wash - 10g whisked egg + 1 tsp water
2 tbsp sesame seeds for topping

METHOD:

1.  Put all ingredients (first add salt, flour, sugar, yeast, butter, egg, mashed potato and lastly fresh milk) in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes at medium speed.  If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.

2.  Form the dough into a round ball and let it rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.

3.  Punch down the bread dough to release the air.

4.  Divide dough into 12 equal portions and shape into balls. Place bun onto the baking pans lined with non-stick baking paper. Let buns rise for another 45-60 mins or until double in size.

5.  Brush the buns with egg white/water mixture and sprinkle with some sesame seeds on top.

6.  Bake at pre-heated oven at 170C - 180C for 25 to 30mins.

7.  Remove buns to cool on rack completely.

Notes:

1.  Add 120g of fresh milk first, then slowly add in the rest if dough is too dry.
2.  If fresh milk is not available, you may use 120g - 150g water + 2 tablespoons (20g) of full cream milk powder.