Pastel Bread~~ Purple Sweet Potato Bread ( Yudane method)

I saw a member from Sourdough Support Group Malaysia posted this dreamy pastel bread on facebook ... Love the colour, so , I also made this beautiful pastel bread too😊. I didn't follow her recipe. I used a simple method recipe to make this bread, it is soft and fluffy.😘

I used sourdour discard and fed it and used it when it rose to peak.

Pastel Bread~~ Purple Sweet Potato Bread ( Yudane method)

Levain 

50g starter + 50g flour + 50g water 

Yudane

50g flour + 50g boiling water 

* First build the levain and leave it to rise to peak .

* Prepare Yudane by mix the flour and boiling water. Cover up and leave cool for a few hours or overnight or prepare it along with preparing levain.

Ingredients for the loaf:

200g  Bread Flour  面包粉

60g  All purpose flour  通用面粉

15g  Milk  powder  奶粉

30g  Caster sugar  细砂糖

100g  Levain   酸种

45g-60g   Yudane  老面种 ( I used (45g) the leftover yudane from the previous making)

50ml +/-  Water   水

50ml   Milk  牛奶

1g  Instant Dry Yeast   干酵母 ( Optional)（可以不放）

3g  Salt   盐

40g  Egg 鸡蛋 ( the balance egg liquid use for egg wash)

30g  Unsalted Butter (soften)   无盐黄油（软化） 

2g  Purple Sweet Potato  紫薯可可粉

4g  Purple Sweet Potato  紫薯可可粉

Method:

1. Mix all the ingredients except butter. Knead untill a soft dough forms.

2. Add in butter and knead unill the dough is visibly smooth and elastic. 

3. Divide the dough into 3  equal portions (211g ~plain & 211g x2~Purple Sweet Potato dough).

4. For Purple Sweet Potato dough, put back in the mixer, add in Purple Sweet Potato powder, and knead till the Purple Sweet Potato powder are incorporated. Continue with the other Purple Sweet Potato dough.

5. Round  the dough and cover it and rest for 15 mins. 

6. Shaping~~ roll and stretch each dough into a rectangle. Fold the  dough, roll with a rolling pin and swiss roll up. Put into a loaf pan.

7. Final fermentation~~Cover the dough and ferment for 2 - 3 hours. (It depends on the room temperature) until 80% full.

8. Preheat the oven at 180°C.

9. Brush some egg wash on the surface. ( Optional)

10. Bake for 35-40 minutes.

11. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 3 days at room temperature.

Note:

• If  dry yeast is not added , the proofing time may take longer.
• 50ml water can be less or more, it depending on water absorption of flour. 

Happy Baking!