Tuesday, 1 November 2016

Berries Sweet Potato Toast



IngredientMethod
Dough:
200g HP flour
100g LP flour
15g milk powder
3/4 tsp salt
3 tsp instant yeast
70g caster sugar
25ml water
±125ml milk/water
30g butter
125g sweet potato, steamed & mashed

Filling:
Dried berries


                                                                                                                                
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment.

2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes.

3. Divide the dough into 3 equal portions, flatten and sprinkle the dried berries and roll flat dough like a swiss roll, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs).

4. Bake at 180 degree Celsius for 55 minutes till golden brown. Remove from oven and cool on wire rack.


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