How to make delicious and soft purple sweet potato milk bread that’s easy to make

How to make Sweet Potato Milk Bread

• 1

  Mix the dough

  Sift 220g of flour into a bowl, then add 40g of sugar, 3g of salt and mix well.

  Next, add 4g of instant yeast and continue to mix well.

  Then, add 1 egg, 90ml of whipping cream, and 40ml of unsweetened milk. Mix the mixture until the ingredients are well combined and the dough is sticky.

  Finally, cover the bowl tightly with plastic wrap and let the dough rest for 15 minutes before kneading.

  Note: Do not add salt directly onto the yeast as it will kill the yeast or weaken its activity. You should mix the flour with salt first before adding the yeast.

  

  
• 2

  Kneading the dough

  Place the dough on the table and knead it by using the Folding and Stretching technique.

  First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough 90 degrees and repeat the two steps above for 15 minutes.

  When the dough feels smooth, add 20g of unsalted butter to the dough, then continue kneading until the dough forms a mass that does not stick to your hands.

  How to recognize the dough is ready:

  • The dough is soft and smooth, with good elasticity.
  • The dough does not stick to your hands: When you press it, it feels slightly sticky, but when you lift your finger, the dough does not stick.
  • You can stretch the dough into a thin film without tearing.
  • Check the dough using the Windowpane test. Take a piece of dough, stretch it out. If the dough forms a thin membrane that is not easily torn and light can pass through, it is ready.

  

  

  

  
• 3

  Proofing the dough

  Evenly coat the dough and the inside of the bowl with a layer of unsalted butter to prevent sticking, then wrap it tightly with plastic wrap and let it proof for about 1 hour at room temperature until the dough doubles in size.

  How to tell if the dough has proofed well: Press your hand deep into the dough; if the dough retains the indentation, it indicates that it has proofed properly.

  

  
• 4

  Steaming the sweet potato

  Peel the sweet potato, wash it clean, and then cut it into small pieces.

  Next, place the sweet potato in a steamer, set the steamer over a pot of boiling water, cover it tightly, and steam the sweet potato for about 15 minutes until it is tender.

  

  
• 5

  Mashing the sweet potato

  Add the steamed sweet potato, 20g of sugar, and 40g of unsalted butter into a bowl, and use a fork to mash the mixture until it is smooth.

  

  
• 6

  Rolling the bread

  First, knead the dough again to press out all the air bubbles.

  Next, use a rolling pin to roll the dough into a rectangular shape, then evenly spread the purple sweet potato filling on top.

  Then, roll the dough into a circle and use a knife to cut the bread into 9 equal parts.

  Prepare a baking pan lined with parchment paper, place the bread in, cover tightly, and let it rise for the second time until the dough doubles in size.

  

  

  

  
• 7

  Baking the bread

  Preheat the oven to 180 degrees Celsius for 15 minutes.

  Sprinkle a little white sesame on top of the bread, spray clean water on the oven walls, then place the bread in the middle rack and bake for 20 – 30 minutes at 170 degrees Celsius.

  When the bread is cooked, spread a layer of melted unsalted butter on top to finish.

  

  
• 8

  Final Product

  The sweet potato milk bread is fragrant with the smell of unsalted butter, the bread is soft and chewy, rich, blended with the sweet and nutty filling of purple sweet potato, appealing, and the more you eat, the more you like it.