Purple Sweet Potato swirl Loaf 紫薯漩涡面包

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This Purple Sweet Potato Swirl Bread has a fluffy and soft crumb.  The swirl turned out as what I like and I am happy with it. 

The Purple Sweet Potato has very little flavour and aroma in the bread unless added Purple Sweet Potato paste or extract.







Purple Sweet Potato swirl Loaf 紫薯漩涡面包

Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  


Bread Dough：(450g Loaf Pan)

240g   Bread Flour 

60g     All Purpose Flour

20g     Sugar 

15g     Milk Powder  

3g       Salt

50g     Water 

90g    Cold milk

60g    Tangzhong

3g      Instant Dry Yeast  

1pcs   Egg 

25g    Butter

12g  Purple Sweet Potato Powder


Method:

  1. Make the Tangzhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
  2. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. 
  3. Add in butter, and continue to knead till you achieve a smooth dough.
  4. Divide the dough into 2 equal portions. Knead one dough with purple sweet potato powder. Round the dough and cover the dough and rest for 15 mins. 
  5. Shaping~~ roll the dough into a rectangle, put the Sweet Potato dough on top the plain dough, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
  6. Cover the dough and ferment for 1-2 hours or until the dough fills 90% of the loaf tin. (It depends on the room temperature)
  7. Preheat the oven at 190°C.
  8. Brush milk on the surface.
  9. Bake for 40-45 minutes.( It depend on the oven, please adjust the baking time accordingly.)


Happy Baking!


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