| Ingredient | Method |
| Dough: 220g japanese bread flour 120g HP flour 60g LP flour 30g milk powder 100g caster sugar 1 tsp salt 5g instant yeast ±250g water, divided use 150g purple sweet potato puree 40g butter Filling: (mix well) 250g purple sweet potato puree 10ml lemon juice (to lighten the purple color) 30g butter 30g condensed milk Topping: roasted black sesame seeds Glaze: 10g sugar 30g boiled water | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 200g 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 and flatten into big rectangle. Roll into Swiss roll style. 4. Divide dough into small equal portion. Flatten dough into a round disc and roll out into a longish oval shape. Spread each dough with one portion of the filling. Use a knife or dough scraper to make a few slits at center (do not cut through the edges). Roll up swiss-roll style. Pinch and seal the seam tightly. Shape into round shape. 5. Place in a greased baking tray and let dough prove for second time (about 1 hrs). 6. Spread some water on top the surface. Sprinkle some black sesame seeds and bake @ 180C for first 15-20min. Remove from oven and quickly brush with sugar glaze on top and send back to oven to bake for another 10 min. Cool completely. |
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