Korean Purple Sweet Potato Bread Recipe

Peel and mash it.

Korean purple sweet potato bread recipe. Remove bread to cool on rack completely. Fill the centers with about 1 tb of filling and press to seal. Knead all ingredients of dough together except the butter.

Stir together with 1 3 cup of boiling water until the dry ingredients are slightly wet. Cut into even squares. Set saucier over medium high heat and cook uncovered until potatoes are light golden brown on cut side 5 to 6 minutes.

For the filling i ve left the sweet potatoes a little chunky with bits of pieces still visible. Cut the pre fermented dough into small pieces. Steam them for 15 minutes until the potato is fork tender.

Puree the roasted sweet potatoes with cream and brown sugar. Bake in a preheated oven for about 30 minutes or until golden brown. Purple sweet potato gives a beautiful attractive colour to the bread.

Bread flour 90g skim milk powder 9g salt 3g sugar 36g warm water 75g instant yeast 3g unsalted butter 24g sweet potatoes 150g. The sweet potatoes are first steamed peeled and mashed. Add potatoes arranging them cut side down in a single layer.

Peel cube salt oil and roast the sweet potato at 375 for about 30 minutes flipping half way through the baking time. Save some for filling. Unroll the dough and pinch the open seams together.