Korean sweet potato bread
Ingredients
- 12 g. of Korean bread flour
- 189 g. of pine soft flour ( T )
- 36 g. of Pine soft flour ( C )
- 36 g. of Pine soft flour (202)
- 144 g. of Cold water
- 54 g. of egg
- 50 g. of honey
- 30 g. of Healthy Chef Cooking Oil
- 60 g. of Fresh butter
Method
- Add Korean bread flour, Pine soft flour (T) Pine soft flour (C) and Pine soft flour (202) into the bowl.
- Add cold water, egg, honey, and cooking oil into the flour bowl. Use the mixer to beat for 5-8 minutes until all ingredient mix together.
- Add butter and stir with the mixer for 5 minutes. Set aside for 10 minutes.
- Divide the dough into 10 pieces, about 60 grams each.
- Roll each dough into a potato shape. Use a small toothpick to make holes around the dough.
- Evenly pat the sweet dough with sweet potato powder.
- Bake for 20 minutes with 160’c.
