Sunday, December 4, 2016

Purple Sweet Potato Soft Bread ????? (???)






Pillowy soft and fragrant Purple Sweet Potato Bread using straight dough method. It has a cottony and springy texture that you can eat it plain without adding any fillings or toppings on it. 




The first bake on October 26, 2015.

Added whipping cream and purple sweet potatoes, this recipe yield tender and fluffy bread that will stay soft for days. 

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Ingredients:

(A)

260g Bread Flour ???? 260?

3/4 tsp Instant Yeast ???? 3/4 ??

40g Castor Sugar ??? 40?

1/4 tsp Salt ? 1/4 ??



(B)

120g Purple Sweet Potato Puree (steamed & mashed) ??? 120? 

30g Whipping Cream ????? 30?

110g Full Cream Fresh Milk  ???? 110?

20g Egg (lightly beaten) ?? 20? , ??



(C)

20g Unsalted Butter (softened) ???? 20?,??




I use Blue Jacket Unbleached Bread Flour in this recipe.




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. 

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Method: ??

1. In a stand mixer, mix (A) using low speed.
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2. In a bowl, mix (B). Add (B) into (A). Knead to form a dough.
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3. Gradually knead in (C). 
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4. Continue to knead until the dough passes the windowpane test. If you're unsure what is windowpane test, watch this video:
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5. Transfer the dough to a lightly greased bowl. Cover with cling wrap, let it proof for 60 minutes or doubled in size.
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before 1st proof


after 1st proof



6. Transfer the dough onto a lightly floured worktop. Roll out the dough.
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7. Roll up the dough.
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8. Transfer the dough to a baking tin. If you're not using non-stick baking tin, grease your baking tin.
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9. Cover with cling wrap and let it proof for 60 minutes or doubled in size.
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10. Bake in a preheated oven 170'C for 20 minutes (rack 1) , transfer to rack 2, bake for another 5 minutes. 
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11. Remove the bread from the oven, remove it from the baking tin and cool it on a rack.
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Some feedback from those who have tried this recipe:


By Cherry Le Neel

By Cherry Le Neel
By Fanny Chan


Low Lai Kuan
Feedback from Rachel Hoy

By Rosalind Ang

By Rosalind Ang

By Mavis Hoi

By Mavis Hoi, made using full cream milk.

By Yvonne Ng

By Yvonne Ng

Feedback from Yvonne Ng

By Yvonne Ng

By Yvonne Ng

By Evelyn Ng, made using pumpkin.

By Dora Wee


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