Japanese Purple Sweet Potato Loaf

Tuesday, 15 August 2017




I made this Japanese Purple Sweet Potato Loaf for my step-daughter when she was back for summer holidays recently.  I have made her few different breads but this is her favourite and she always requests this particular bread. I used the same recipe of Japanese Purple Sweet Potato Buns I shared sometimes ago.

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Japanese Purple Sweet Potato Loaf Recipe


INGREDIENT:

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

Egg wash:  Balance of whisked egg from the above + 1 tsp water
Some sesame seeds for topping (optional)

Utensil:  25cm X 12 cm X 11 cm  loaf pan


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. Transfer the dough to a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up like swiss roll until a short log is formed.  Place bun onto the baking pans lined with non-stick baking paper. Let it rise for another 45-60 mins or until double in size.
  5. Brush the dough with egg wash and sprinkle with some sesame seeds on top.
  6. Bake at pre-heated oven at 180C (160C fan mode) for 30mins or until golden brown.
  7. Remove bread 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.

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