Sweet Potato Custard Bread

Ingredients (for 2)
Bun Dough
bread flour salt sugar instant dried yeast warm water egg butter	200g 3g (0.5 tsp) 20g 4g (1.3 tsp) 100g 20g 20g


Custard Cream
milk yolk sugar cake flour vanilla essence butter	100g 20g (from 1) 25g 10g 1 drop 5g


Filling
sweet potato sugar starch syrup	200g 20g 20g

Look at Buns from 1 to 6.

* How to knead the dough

Knead the dough with hands or a food processor.

While the dough is rising, make Custard Cream.

Peel the skin off and steam the sweet potato. Mash the sweet potato. Combine the mashed sweet potato, sugar, starch syrup. Cool completely.

[Dividing]
Divide the dough into half. Shape the dough into a ball lightly. Leave for 15 minutes.

12.

[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size. >>

[Shaping]
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.

13.

[Baking]
Bake at 180 degrees C (356 degrees F) for 30 minutes or until golden.

10.

Spoon the filling and the custard cream down the center.

11.

Braid one strip from one side alternating with one from the other. Repeat this process.