| Ingredient | Method |
| Dough: 400g japanese bread flour 110g LP flour 40g milk powder 120g caster sugar 1 tsp salt 7g instant yeast ±310g water, divided use 80g Good Morning Vgrain powder 50g butter 5g purple Sweet Potato powder Filling: Purple sweet potato filling Glaze: 10g sugar 30g boiled water | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 290g 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 tart mould and let dough prove for second time (about 45min-1 hr). 6. Bake @ 170C for 20-25min. Remove from oven and quickly brush with sugar glaze on top. Cool completely. |
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