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Sweet Potato Custard Bread
Ingredients (for 2)
instant dried yeast
3g (0.5 tsp)
4g (1.3 tsp)
20g (from 1)
from 1 to 6.
* How to make
* How to knead the dough
Knead the dough with
a food processor
While the dough is rising, make
Peel the skin off and steam the sweet potato. Mash the sweet potato. Combine the mashed sweet potato, sugar, starch syrup. Cool completely.
Divide the dough into half. Shape the dough into a ball lightly. Leave for 15 minutes.
[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size.
Roll the dough out into a rectangle, 15 X 20 cm (5.9 X 7.9 inch).
Brush the surface with beaten egg.
Make parallel, 6 cm (2.4 inch) cuts with a knife each about 1 cm (0.39 inch) apart.
Bake at 180 degrees C (356 degrees F) for 30 minutes or until golden.
Spoon the filling and the custard cream down the center.
Braid one strip from one side alternating with one from the other. Repeat this process.
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