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!

Honey Yoghurt Sweet Potato Bread 
(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

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.
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.