Sweet Potato Melon Bread 脆皮紫薯菠蘿吐司
270g Blue Jacket Bread Flour
5g sweet potato powder
1/2 Tbsp fine sugar
pinch of salt
1/2 tsp instant yeast
30g vegetable oil
40g Blue Jacket Plain Flour
6g sweet potato powder
20g fine sugar
extra fine sugar for coating
1. Put all ingredients for bread dough in a mixing bowl. Knead till
soft & elastic. Cover with a cloth & proof for 1hr.
2. Polo Skin: Whisk butter & sugar together in a bowl till combined. Add in egg & whisk till combined. Then add in flour & sweet potato powder. Mix to form a soft dough. Set aside in fridge for later use.
bread dough onto a slightly floured table top. De-gas, divide into 2 potions & rest for
10mins. Roll out the dough into long rectangle & roll up like a swiss roll. Divide the polo skin into 2 portions. Roll out & cover the top of the dough & roll onto a plate of sugar. Then, place the dough
in a greased pull man tin. Proof for 1hr.
3. Bake in a preheated oven @170C for 35mins.
Almost done with final proofing...
Fresh out from oven