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This time, I would like to introduce sweet potato bread baked with sweet potatoes on the dough. The dough is made with sweet potato skins, and you can taste the whole sweet potato made into a paste in this delicious bread. The sweet potatoes are quite hot when freshly baked, so let them cool a bit before eating. When it is hot, it is hard to feel the sweetness, but when it cools down, the taste becomes clearer. The dough is fluffy and the sweet potato paste is crunchy and delicious. From the next day onward, it is recommended to bake it again. When storing, freeze in small portions. You can enjoy it when it defrosts naturally.
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Sweet Potato Bread
(Ingredients) For 8 pieces
200g bread flour
1 tablespoon (10g) sugar
1/2 teaspoon(3g) salt
2/3 teaspoon (3g) instant dry yeast
140g lukewarm water
30-40g sweet potato skins
A pinch of egg white for finishing
(Sweet Potato Paste)
300g sweet potato (boiled)
50-100g milk
20-30g sugar
1 egg yolk
(Summary of how to make)
Boil the sweet potatoes and remove the skin.
Mash and mix with milk, sugar and egg yolk.
Add the sweet potato skin to the dough ingredients and mix.
Divide the dough into 8 equal parts, roll out, and let stand for 5 minutes.
Roll out the dough flat with your hands and put the paste on top.
Ferment until the thickness of the dough has doubled.
Brush the surface with egg white.
Bake in a preheated oven at 190℃ (374F) for 15 minutes.