Pages

Saturday, 13 October 2012

蜂蜜优格甜薯面包卷 Honey Yoghurt Sweet Potato Bread Rolls



今天是美丽的星期天,我请大家吃这外表cute cute,内函软软的<蜂蜜优格甜薯面包卷>!虽然很多个星期没上面包了,但是马照跑,舞照跳,面包照做,只是时辰未到,所以没上到而已!面包的造型是模仿了Abbymonster的<韩国蜂蜜烤馒头>。第一眼看到就很喜欢!至於食谱是用了上次做过的排包配方,把糖换了蜜糖,再加上甜薯泥,就变了这个面包卷出来!

What a lovely Sunday today & I would like to treat everyone this <Honey Yoghurt Sweet Potato Bread Rolls>! Though I haven't uploaded a bread recipe for a long time, I still make them every week!  This is a sugar-free recipe & yoghurt was used to yield very soft bread rolls!  The bread texture was remained soft until the 3rd day when I finished the last piece! A great recipe to keep for!

Cass的排包真是越做越爱,面包放到第三天还是很软很软,效果比上次更理想!Like I said earlier, the bread was remained soft on the 3rd day!

********************************************************************************
蜂蜜优格甜薯面包卷 
Honey Yoghurt Sweet Potato Bread 
Rolls
(Recipe Source: Adapted from <Cranberries Yoghurt Pai Bao>)
Makes 12 Rolls in a 23.5 cm x 17cm Baking Pan

Bread Ingredients:
280g High Gluten Flour, sifted
51g Vanilla or Plain Yoghurt
28g Honey
23 123g Milk
37g Egg + Some extra to make egg wash
4g Instant Dried Yeast
2g Salt
28g Butter, cut in small pieces
Some White Sesame Seeds

Sweet Potato Ingredients:
100g Mashed Sweet Potato
10g Caster Sugar
8g Butter, cut in small pieces

Method:
1. Place all bread ingredients, except for egg wash, butter & sesame seeds in a stand mixer. Use medium speed to knead the dough. Dough is very sticky & part of the dough will stick at the base on the mixing bowl.  Once a smooth dough is formed(after 5 minutes), add butter.
2. Continue to knead until a glossy & elastic dough is formed, about 15-18 minutes later.
3. Sprinkle some water on top of the dough & let to proof until it doubles in size.
4. While waiting for the dough to proof, start preparing the bread filling. Mix mashed sweet potatoes with sugar & butter in a bowl while the sweet potatoes is still hot. Set aside but don’t put it in the fridge.
5. Divide dough into 6 equal portions(abt 90g each) & roll into balls.  Cover with cling wrap & rest for 5-10 minutes.  Flour hand & rolling pin before next step.
6. Grab 1 dough ball, use rolling pin to roll out to about 20cm long. Flip over, spread with some mashed sweet potato, leaving edges untouched.
7. Roll up the dough from shorter side & press firm the seam. Seam face down.
8. Make a cut in the middle of the roll. Place cut roll on a greased baking pan, with cut side facing down.
Repeat until all the dough is used.

9. Place a cling wrap on top of the dough, use index finger to press on the top of each roll gently. This is to ensure that the shape of dough will remain the same after proving & baking.
Tip:
Some of the rolls may lean to 1 side, adjust it & make sure that they are all straight

10. Remove the cling wrap. Sprinkle with some water & start final proofing. It is ready when the rolls have become 30-40% bigger, not double in size!
Big Tip:
As you can see in the picture, my baking pan was about 70% fill-up before the start of final proofing. The proofing is complete when the baking pan is about 90% fill-up, I did it in a warm oven for 20 minutes! Don’t wait until they double in size because the rolls will go out of shape & this will also affect the bread texture too!

11. Brush the top of the roll with some egg wash, follow by sprinkle with some white sesame seeds. Bake in the 170C preheated oven for about 15 minutes or until the bread rolls are golden.

**************************************************************************************
~Enjoy!~














59 comments:

  1. 哇,好可爱的排包啊,我也要吃啦。照片也很好看咯。这个做法有点像玫瑰花面包的做法horr?真的很好看。

    ReplyDelete
    Replies
    1. Oh, you are No.1 today! Yes, one of the steps is the same like making the rosy buns but this doesn't need 5 pedals to do it, easier for me, hahaha!

      Delete
  2. wow! very elegant bread! It's my Sat night now, I'm going to zzz, pls keep one for my tomorrow's breakfast, thanks!

    ReplyDelete
    Replies
    1. Siew, ok ok, my daughter doesn't eat this, sure I can reserve for you! Thanks you like it!

      Delete
  3. Jessie, the buns are so pretty and cute! My Dad loves potato buns and I think he will love this. Looks quiet easy to make and I want to try very soon :)

    ReplyDelete
    Replies
    1. Phong Hong, you made the roti paun so well, I'm sure that you can make this just as good!

      Delete
  4. These look absolutely sweet looking bread. Still soft after three days...... I bet I be finishing it up by the next day already. I am going to bake this one day as I like to try anything with sweet potato!

    ReplyDelete
    Replies
    1. Mel, it is because I can only eat 1-2 a day, my hubby doesn't like this bread, so he only had 1, my son had 2 & I even gave some to my parents-in-law whom like it very much, that's why it took me 3 days to finish them, haha!

      Delete
  5. 好漂亮又柔软好吃的面包,请我一小粒过过瘾,嘻嘻!

    ReplyDelete
    Replies
    1. Casey, I'm throwing it now, come to get it!

      Delete
    2. 哈哈。。。我也做了这个造型的面包,可是你做的美很多叻!
      :)

      Delete
    3. Oh Casey, have you posted your bread? Can't wait to get some bread rolls from you, hahaha!

      Delete
  6. Your rolls looks so soft and delicious! And very cute too! The sweet potato filling must have added a moist and delicious touch to these rolls! You are very good at baking rolls and buns! Beautiful bake, Jessie!

    ReplyDelete
    Replies
    1. Joyce, yes, really like this bread but hubby & daughter don't like them. My parents-in-law do!

      Delete
  7. 哇。。。我要吃!太吸引人咯,实在忍不住了,我要挑战面包!咔咔咔^_^

    ReplyDelete
    Replies
    1. myme, the best time to try is when you have more time, holidays is coming very soon, try lah since Singapore's weather is hot & humid, the proofing will be faster!

      Delete
  8. you said Cass的排包maintained soft till 3 days, i am going to check this recipe..The shape of your buns look so cute..

    ReplyDelete
    Replies
    1. Sonia, last time, I made I remember it was also soft but this time the result is even better. Not sure whether it is because I used honey to replace with sugar, you know, more liquid ingredients were used!

      Delete
  9. looks delicious, Jessie! Love the idea of using yoghurt and honey in bread... i wonder if I can substitute the butter with oil to make it even healthier?

    ReplyDelete
    Replies
    1. Mich, the dough was sticky after I've replacing sugar with honey, not sure whether it will become harder to handle is using oil. Sorry, I haven't tried oil b4, if using oil ended up with more flour, may be it will affect the original soft texture, that's my guess!

      Delete
  10. Jessie, these bread rolls really look soft and fluffy. I like breads that don't use any sugar too, since I want to make them more often for my kids.

    ReplyDelete
    Replies
    1. Yen, haha, me too & may be because of more liquid ingredient is used, they are softer than my 1st bake!

      Delete
  11. This looks delicious! YUM

    ReplyDelete
  12. Jessie~~
    wow~~ 好喜欢你家刚出炉的小奶头。。。=P

    ReplyDelete
    Replies
    1. Sabrina, I like how you call these rolls, 小奶头, very cute!

      Delete
  13. 你烘的面包太美了,又有甜番薯做馅料。。我要吃!

    ReplyDelete
    Replies
    1. Mandy, can can, I know you are keen in making bread this time, we can always exchange our bread, hahaha!

      Delete
  14. Jessie,
    面包的样子,真的很漂亮呢,乍看之下,我还以为你做了玫瑰花面包呢,我超喜欢的呢!
    我很久没有做yogurt排包了,改天也要学你,加入horney :)
    谢谢你的喜欢 :)

    ReplyDelete
    Replies
    1. Cass, thank you for your recipe, this is the recipe which I keep using again & again. I've also used the same recipe to make another flavour, to be shared in the future!

      Delete
  15. Hi Jess,
    Love your 小奶头包包:D
    It is so cute and you mention it is still soft on the 3rd day. Good I like that too. I must bookmark this, haha my list is getting longer and longer :p
    mui..^^

    ReplyDelete
    Replies
    1. Mui Mui, you also call it 小奶头, I didn't realise that until you & Sabrina mentioned the same name! Aiyoh, my list is also very long, hahaha!

      Delete
  16. 面包的色泽很诱人哦
    看了好喜欢:)
    可是我来迟了
    没有了吧?

    ReplyDelete
    Replies
    1. 鲸鱼, nevermind nevermind, if I make again, I'll surely keep some aside for you!

      Delete
  17. H Jessie, i am new to your blog, really nice recipes :) i was must thinking of what to do with my bag of sweet potatoes, and then i saw your post, summore got honey and yogurt added in, perfect! Will try to make this in the next few days. Thanks for sharing.

    ReplyDelete
    Replies
    1. Hi, Esther, thanks to leave a lovely message here! Making bread is so much of fun, esp when you take them out of the oven, that moment is......!Do let me know what will you think about this bread, ok?

      Delete
  18. beautiful! i also just want to chk our cass's recipe later on..

    ReplyDelete
    Replies
    1. Lena, certainly love this direct method to make bread coz lazy to do Tangzhong, hahaha!

      Delete
  19. 如你说的,面包真的很可爱,你还能留到第三天才吃完啊?换作是我,早就吃光光了,哈哈哈。。。

    ReplyDelete
    Replies
    1. Hi girl, it's becoz I only had them for breakfast mah, hahaha

      Delete
  20. Hi Jessie, your bread is so well baked, love the bread color look so pretty.
    You're very pro in bread making, 2 thumbs up for you.

    Have a nice week ahead, regards.

    ReplyDelete
    Replies
    1. Amelia, now is the best time to make bread becoz the proving process is faster!

      Delete
  21. Hi Jessie,

    Good that you have emphasized well that these bread remained soft even on the 3rd day... For sure, I will bookmarked this recipe :D It looks very straight forward and easy to follow.

    You have shaped the bread too very well and they looks like a tray of "golden" roses.

    Zoe

    ReplyDelete
    Replies
    1. Zoe, I've tried the wholemeal version with the same method & I also like it, will post the recipe later!

      Delete
  22. I wish I can make this bread this weekend but have to wait since kitchen is under renovation! Will definitely bookmark this as I always have leftover bread which I have to finish by myself!

    ReplyDelete
    Replies
    1. Jeannie, no wonder there is no baking in action from your side!

      Delete
  23. Hi, can I check with you if there is any typo in the amount of milk used in this recipe? The amount of milk used in the Cranberries Pai Bao is 121g but here u only use 23g.

    Kym

    ReplyDelete
    Replies
    1. Kym, my apology, it was a typo error, should be 123g, not 23g. I've rectified my error as above! Thanks for pointing out the error!

      Delete
    2. I guess so. :) It is indeed a very wet dough. But yield a really soft texture.

      Kym

      Delete
    3. Yes Kym, during the kneading process, I had to stop the machine & remove the part of the dough that was stuck at the bottom but after adding the butter, the situation improved & became less sticky!

      Delete
    4. Take care. I will continue to try out the other recipes. :)

      Kym

      Delete
  24. Hi, Love your recipe above. Can I know 123gm milk refers to liquid form or milk powder please? Would like to try my hands on this after clarification. Thanks.

    Janz Pg.

    ReplyDelete
    Replies
    1. Janz Pg, sorry for the late reply, it refers to fresh cow milk.

      Delete
  25. Your bread rolls look so so lovely and sweet. Thanks for the brilliant idea, Jessie. Will be making some soon, wish me luck (that I could roll them as beautiful as you did)

    ReplyDelete
    Replies
    1. Veronica, I love using sweet potato in baking, hehe! I have made another version last week yet to be posted!

      Delete
    2. Jessie, why did you sprinkle water on the dough before proofing?

      Delete
    3. Veronica, my friend taught me this way, it is for a softer texture.

      Delete
    4. Thanks for the tips. I read it somewhere that before baking sprinkle some water, but forgot for what purpose. Aiya too old to remember everything. Anyway I made some rolls today but they didn't turn out as pretty as your roses buns.

      Delete
  26. Hi...i used yr recipe and it turned out soft n nice. Tq. Have shared yr recipe among my friends on my facebook.
    Photos are in my facebook.

    ReplyDelete