Sweet Potato Bread

I loveeee this bread....lembut sangat...I'm so happy with the outcome..came across this recipe when BW few days ago. Resepi dia memang banyak tapi saya halved it..tuh pun kira banyak la jugak sebab dapat 16 small buns (50gm each before baking). As usual ada la tweaked here and there...

Doh adalah sticky bila saya dah altered sket...naseb baek la jadi dan hasil sangat besttt....saya tatau la samada doh akan sticky atau tak kalau guna the original recipe. Apa yang saya ubah ialah saya tambah water roux tapi tak la pula kurangkan amount liquid..(that's why la lembek sket)..so saya tambah tepung sket2 sampai tak melekat dijari-jari...tapi tak adala sampai keras sangat..so siapa yang nak buat separuh sila kurangkan cecair nya.

Lagi satu, walaupun saya buat separuh adunan tapi saya tak kurangkan gula...sebab tak suka la roti tawar sangat...saya tambah lagi gula adalah...then makan dengan butter and jem strawberry...eeee sedap sangat... Warna bun adalah oren sebab saya guna keledek kaler oren tuh...tadi ada kawan tanya saya letak pewarna ke...hahaha...warna keledek laaa....

Cara saya buat tak sama dengan yang saya beri kat bawah neh yer...neh kalau nak buat loaf ikut la macam dibawah tuh..saya buat bun kecik2 so  saya weighed setiap bun dalam 50gm pastu biar proof double the size then sapu glis baru dibakar selama 20min suhu 180. Saya guna bread maker...so semua taruk dalam tuh...dia la yang mengulinya...

Saya letak disini original recipe, taken from here... in the blue font ialah hasil tweaked.

Ingredients:-

400g bread flour > 250gm 

220g sweet potato, peeled, sliced, steamed and mashed > 120gm

40g caster sugar> 50gm

1 large egg>1/2egg

1 tsp salt

1 tsp instant active yeast

160ml fresh milk > 80ml

60g unsalted butter > 30gm

*60gm water roux

Glis:-

separuh telur dan sedikit susu

Method:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
2. Let it proof in machine for 45 - 60 mins or till double in size.
3. When proofing is completed, punch down the bread dough to release the air.
4. Divide dough into 4 equal portions and shape into balls. Let the dough rest for 15 mins.
5. Roll out each portion into a long flat oval shape, then roll up lengthwise, swiss roll style to form a long rope. Pinch to seal all sides.
6. Plait the four long doughs. Pinch and seal the ends tightly. Tuck the ends down and place the plaited dough into a loaf pan (greased or lined). Proof for another 45-60 mins or until dough is double in size.
7. Bake at pre-heated oven at 170C - 180C for 25 to 30mins.
8. Remove bread to cool on rack completely.