| Ingredient | Method |
| Dough: 300g japanese bread flour 150g HP flour 100g LP flour 1 tsp salt 35g milk powder 200g purple sweet potato puree 7-8g instant yeast 120g caster sugar ±300g water, divided use 55g butter Filling: sausages Glaze: 10g sugar+ 30ml hot water topping: 1-2tbsp mayonnaise 2tsp condensed milk | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put 50ml 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. Add the remaining water bit by bit and continue knead for another 10-15 min until elastic. 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 small portion, roll flat dough, place sausage at the center and wrap up, pinch and seal the seam tightly, arrange in a greased square baking tray and let dough prove for second time (about 1 hr). 4. Pipe the topping on top the dough. 5. Bake at 180 degree Celsius for 1st 15 minutes. Remove from oven, brush the glaze on top of the bread and continue bake for another 10-15min till golden brown. Remove from oven and cool on wire rack. |
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