Purple sweet potato mochi European bread

Method

1. 01

   Step 1

   Mix high-gluten flour, purple sweet potato powder, sugar, yeast, salt, yogurt, and milk together until it resembles cotton wool.

   

2. 02

   Step 2

   Knead into a smooth dough.

   

3. 03

   Step 3

   Add 25 grams of butter and continue kneading until absorbed.

   

4. 04

   Step 4

   Cover with plastic wrap and let it ferment until it doubles in size. Press it with your finger dipped in flour; if the hole doesn't collapse or shrink back, it's ready.

   

5. 05

   Step 5

   After the fermented dough has been degassed, it is divided into four equal parts and rolled into an oval shape.

   

6. 06

   Step 6

   Roll it up from one end.

   

7. 07

   Step 7

   Let it stand 15 minutes.

   

8. 08

   Step 8

   Then roll it into a flatbread shape, spread a layer of mochi, purple sweet potato filling, pork floss, red beans, or any other filling you like.

   

9. 09

   Step 9

   Pinch the opening closed.

   

10. 10

    Step 10

    Sift some flour and draw patterns on it, however you like. Place it in the oven with a pan of hot water at the bottom for a second proofing until it doubles in size.

    

11. 11

    Step 11

    Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) with both top and bottom heat, and bake 25 minutes. Cover with aluminum foil 10 minutes. I covered it too late, so the color wasn't nice.

    

12. 12

    Step 12

    I didn't take a picture of the mochi. Mix all the mochi ingredients together until it has a yogurt-like consistency, strain it, put it in a pot, and steam 25 minutes after the water boils. While it's still hot, add 20 grams of butter. Set aside.