1hr no knead purple sweet potato bread

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I made this Japanese Purple Sweet Potato Loaf for my step-daughter when she was back for summer holidays recently.
I have made her few different breads but this is her favourite and she always requests this particular bread. This recipe is straight dough method. If you prefer old dough method, please clickJapanese Purple Sweet Potato Buns.

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250g mashed japanese purple sweet potato (about 300 - 350g potato - peeled, sliced, steamed and mashed)
Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, tốc độ 2.5) until the dough comes together. địa chỉ cửa hàng in butter và continue kneading for another 10 - 12 minutes until the dough comes together, become elastic & reaches window pane stage. Start with 120g of fresh milk first then slowly địa chỉ in if the dough is too dry.Form the dough into a round ball và let it rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel. I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.Punch down the bread dough to lớn release the air.Transfer the dough lớn a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up lượt thích swiss roll until a short log is formed. Place bun onto the baking pans lined with non-stick baking paper. Let it rise for another 45-60 mins or until double in size.Preheat oven at 190 C (top và bottom heat) or 170C (fan-forced) for 10 - 15 minutes.Brush the dough with egg wash & sprinkle with some sesame seeds on top.Bake in a preheated oven for about 30 minutes or until golden brown.Remove bread lớn cool on rack completely.
Please cut down mashed sweet potato khổng lồ about 200g - 220g if you find the texture too moist for you.Add 120g of fresh milk first, then slowly địa chỉ cửa hàng in the rest if dough is too dry.If fresh milk is not available, you may use 120g - 150g water + 2 tablespoons (20g) of full cream milk powderGENERAL NOTES:
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour & electric mixer used. The protein content may vary from one brand of flour to another.
Some have experienced the dough breaking during the second proofing. If that happens it is due khổng lồ over kneading. Please stop the machine and check your dough during the final cycle of kneading lớn ensure that you don"t over knead. Every machine is different và there is always a chance of over-kneading when using a machine. You may need khổng lồ adjust this timing and stop as soon as you reach the window pane stage. This happen especially to Yudane dough method.I noticed that it is harder to lớn achieve a very thin window pane with Yudane method dough.
The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. Khổng lồ achieve fluffy, soft and light bread, I used japan High Gluten Flour in most of my bread baking. Sources fromhereandhere.

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The liquid measurement given is also a guide. It is advisable to lớn always reserve some liquid và not showroom it all in one go. This would give you the opportunity to lớn adjust if necessary. If dough is too dry, địa chỉ cửa hàng the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water & hydrates differently.
Please chú ý that the proofing timing may also vary depending on your climate và environment. The humidity & temperature at your place will influence how dough rises.If you are unable lớn judge by just looking at the dough, you can do the finger poke test:First Proofing:Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.If it bounces back just a little, then the dough is ready khổng lồ be punched down and shaping.Second Proofing:Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved và needs more time before baking.If the indentation stays và it doesn’t bounce back, it means it has been over proved.If the indentation slowly bounces back & leave a small indentation, it is ready lớn bake.There will be a final burst of rising once the bread is placed khổng lồ bake in the oven and it is called oven spring.WRINKLE vị trí cao nhất OR SHRINKING
If your bread collapses or gets wrinkled on đứng top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.
Do also lưu ý that the baking temperature và timing provided are what works for my oven và should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.