Korean Sweet Potato Bread

Ingredients:

Dough

1,000g URC Globe First Class Flour

12g Instant Yeast

80g Butter Milk

15g Salt

180g White Sugar

60g Whole Eggs

520g Water

80g Unsalted Butter

4g Vanilla

Filling

670g Baked Sweet Potato

100g Powdered Sugar

100g Condensed Milk

100g All Purpose Cream

6g Rhum

20g Unsalted Butter

Coating

200g Ube Powder

Procedure:

Sweet Potato Filling

1. Bake sweet potato for 1hour and 30minutes at 180°C
2. Sift powdered sugar.
3. In mixing bowl, place all ingredients then mix until well incorporated.

Dough Mixing

1. In a bowl, sift the flour, Butter Milk then add the yeast. Place the mixture in the mixer and mix for 2 minutes in low speed.
2. In a separate bowl, combine water, sugar, and salt. Mix until dissolved.
3. Add the water mixture in spiral mixer and mix for 2 minutes using low speed.
4. Once dry ingredients are hydrated, add the butter and mix for 1 minute.
5. Change to high speed, mix for 5 minutes or until dough become smooth and elastic (Do the window test).         

Fermentation

1. Transfer the dough into a clean container and allow to ferment for 45 minutes.      

Scaling, Molding and Proofing

1. Roll portioned 50g dough into a semi-circle and fill with 50g filling, seal.
2. Roll the dough into ube powder then arrange to baking pan.
3. Proof for 60 minutes.
4. Lightly brush with egg wash.
5. Bake at 140°C for 15 minutes or until done.