Sweet Bread Filled with Purple Sweet Potato by @linagui.kitchen

57 min

14 servings

🌾

210 g

High protein flour

🌾

54 g

Medium protein flour

🥛

11 g

Milk powder

🥚

1.1

Egg

🍬

130 g

Granulated sugar

🍞

5.4 g

Instant yeast

🥛

86 ml

Liquid milk

🧈

43 g

Margarine

🧂

0.8 tsp

Salt

🥔

540 g

Purple sweet potato

🌿

1.1

Pandan leaf

🥥

110 ml

Coconut milk

  1. Mix
    • High protein flour
    • Milk powder
    • Egg

    Mix together the high protein flour, medium protein flour, milk powder, sugar, egg and instant yeast, pour in the liquid milk and knead just until combined.

  2. Add
    • Margarine
    • Salt

    Add the margarine and salt, knead until even, then continue with the hand mixer until smooth and elastic.

  3. Divide

    Rest the dough for 15 minutes, then divide into 30g portions and shape into balls.

  4. Combine
    • Purple sweet potato
    • Granulated sugar
    • Salt

    Combine the purple sweet potato, sugar, salt, pandan leaf and coconut milk, stir and cook until the mixture no longer sticks, then remove from heat and divide into 20g portions, shaping into balls.

  5. Flatten
    • Purple sweet potato

    Take the first dough ball, flatten it, add the purple sweet potato filling, then shape according to preference.

  6. Arrange

    Arrange the shaped buns in a baking tin lined with baking paper, and let them rest until doubled in size.

  7. Bake

    Bake in the oven at 170°C, top and bottom heat, for 12 minutes, adjusting to your own oven's temperature.

  8. Brush
    • Margarine

    Remove from the oven and brush the surface of the bread with margarine while still hot.

Sweet Bread Filled with Purple Sweet Potato by @linagui.kitchen

57 min

14 servings

🌾

210 g

High protein flour

🌾

54 g

Medium protein flour

🥛

11 g

Milk powder

🥚

1.1

Egg

🍬

130 g

Granulated sugar

🍞

5.4 g

Instant yeast

🥛

86 ml

Liquid milk

🧈

43 g

Margarine

🧂

0.8 tsp

Salt

🥔

540 g

Purple sweet potato

🌿

1.1

Pandan leaf

🥥

110 ml

Coconut milk

Preparation Steps

  1. Step 1/8

    Mix together the high protein flour, medium protein flour, milk powder, sugar, egg and instant yeast, pour in the liquid milk and knead just until combined.

    🌾High protein flour
    🌾Medium protein flour
    🥛Milk powder
    🍬Granulated sugar
    🥚Egg
    🍞Instant yeast
    🥛Liquid milk
    🥣Mixing bowl

  2. Step 2/8

    Add the margarine and salt, knead until even, then continue with the hand mixer until smooth and elastic.

    🧈Margarine
    🧂Salt
    🥣Mixing bowl

  3. Step 3/8

    Rest the dough for 15 minutes, then divide into 30g portions and shape into balls.

  4. Step 4/8

    Combine the purple sweet potato, sugar, salt, pandan leaf and coconut milk, stir and cook until the mixture no longer sticks, then remove from heat and divide into 20g portions, shaping into balls.

    🥔Purple sweet potato
    🍬Granulated sugar
    🧂Salt
    🌿Pandan leaf
    🥥Coconut milk
    🍲Saucepan
    🥄Spatula

  5. Step 5/8

    Take the first dough ball, flatten it, add the purple sweet potato filling, then shape according to preference.

    🥔Purple sweet potato

  6. Step 6/8

    Arrange the shaped buns in a baking tin lined with baking paper, and let them rest until doubled in size.

    🍳Baking tin
    📜Baking paper

  7. Step 7/8

    Bake in the oven at 170°C, top and bottom heat, for 12 minutes, adjusting to your own oven's temperature.

    🍳Baking tin

  8. Step 8/8

    Remove from the oven and brush the surface of the bread with margarine while still hot.

    🧈Margarine
    🖌️Pastry brush

Composition

Ingredients

Types

Grains, Dairy, Eggs, Sweeteners, Leavening Agent, Fats, Spices, Vegetables, Herbs

Ingredients

High protein flour, Medium protein flour, Milk powder, Egg, Granulated sugar, Instant yeast, Liquid milk, Margarine, Salt, Purple sweet potato, Pandan leaf, Coconut milk

Notes

Granulated sugar (for the dough, for the filling, adjust sweetness to taste), Liquid milk (80-100 ml), Margarine (for the dough, for brushing the bread surface after baking, amount not given), Salt (for the dough), Purple sweet potato (steamed, mashed while hot)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Low-Calorie

Calories

190 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 34g, Fat: 5g, Fiber: 1.5g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 160mg, Potassium: 180mg, Calcium: 30mg, Iron: 0.8mg

Vitamins

Vitamin A: 400IU, Vitamin C: 2mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

45 minutes

Cooking

12 minutes

Overall

57 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Spatula, Pastry brush, Baking tin, Baking paper, Saucepan

Appliances

Mixer, Oven, Stove

Type

Type

Type Of Dish

Bread, Snack

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@linagui.kitchen

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Soft, Fluffy, Sticky

Flavors

Sweet, Earthy, Fragrant

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (store in an airtight container,keep away from direct sunlight), fridge : 4-5 days (store in an airtight container,reheat before serving for best texture), freezer : 1 month (wrap individually and place in a freezer bag,thaw at room temperature or reheat in oven before serving)