| Ingredient | Method |
| Dough: 600g japanese bread flour 120g caster sugar 30g milk powder 1/2 tsp salt 7g instant yeast ±360g water divided use 50g butter Filling : ~purple sweet potato filling ~Meat floss sugar glaze: 2tsp sugar+30g hot water | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 230g 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. Divide dough into 12-15 small equal portion . Flatten the dough gently into a round disc and roll out into a longish oval shape (about 15cm in length). Spread some purple sweet potato filling (apprv 18g) and spread some meat floss on one side as image above. Use a knife or dough scraper to make a few slits at center (do not cut through the edges). Spread some water onto the slit part (to allow the dough stick together without pinch it). Quickly roll up swiss-roll style. Arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 5. Bake @ 180C for 35-45min. Remove from oven and quickly brush with sugar glaze on top. Cool completely. |
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