Purple Sweet Potato Bread Cake Roll

Ingredient	Method
Dough: 100g japanese bread flour 50g HP flour 20g milk powder  50g caster sugar 1 tsp salt 3g instant yeast ±110ml water, divided use  60g purple sweet potato puree 15g butter Filling: 45-50g purple sweet potato puree 1 tsp lemon juice 10g butter 10g condensed milk	FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1.  Place all the ingredients and 75g water in a bowl.  Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic.  2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Flatten and spread the filling onto the dough and roll flat dough like a swiss roll. 5. Place in a greased baking tray  and let dough prove for second time (about 1-2 hrs).  6. Bake @ 180C for 20-25min. Cool completely.
Cake: 40g butter 10g sugar 55g milk 65g cake flour 50g purple sweet potato puree 1tsp vanilla essence 2 A egg whites 60g cater sugar Filling: 45g purple sweet potato puree 75g cheese swiss buttercream	1. Preheat oven to 180C, top and bottom heat. 2. Beat the butter and sugar until light. Mix the sweet potato puree and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until soft stiff form. 4. Fold 1/3 meringue into sweet potato mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter onto 12*8" baking tray and flatten surface 7. Bake at pre-heated oven at 180c for 20mins 8. Remove from oven and quickly use a clipper to clip between the parchment paper/silicon paper to allow the cake set as a semicircle while still hot. 9. Spread the filling on top the bread and carefully attached the cake onto it. 10. Wrap with parchment paper/silicon paper and chill for 1 hour before served.