and below is my rendition of it.
Ingredients :
1 medium size sweet potato
10 gr butter (optional depends on the sweet potato)
almond milk (optional depends on the sweet potato)
3 eggs
1 tbs sugar
1/2 ts salt
1 1/2 c flour
4 gr yeast / half a pack
1 ts baking powder
20 gr butter - room temperature
3/4 c raisins or dry cranberry for filling
chocolate chip for filling or topping (optional can also use black sesame seeds)
Method :
Cut the sweet potato to about 0.5 cm thickness. Steam until cook and tender. Mash it while it's hot. If it's too dry, put in the 10 gr butter and also about 2 tbs of almond milk. You want a puree consistency. Set aside. Wait until it's a bit cool. Crack 2 eggs and mix well.
Using a big bowl, mix about 1 cup of flour with salt, sugar, yeast and baking powder. Pour the sweet potato mixture in the dry ingredients. Mix well. Add more flour if needed. You want a dough that is soft and not too dry. Knead well. About 15 minutes.
Knead in the butter. Set in a bowl that has been oiled. Cover with a shrink wrap. Keep in a warm area. Let it rise for 1 hour.
After 1 hour, take it out of the bowl. The dough should have risen in size. Put it on a floured surface, flatten the dough into a rounded shape. Separate into 8-9 same size dough. Roll each piece of dough into smaller ball. Cover them while you work on each one.
Take one ball and flatten it into a rounded shape. Make it thinner either by rolling pin or using your fingers. Put a few raisins in the middle. Wrap the dough up covering the raisins and using your palm, roll up the dough into a ball shape. Set aside in an oiled pan. I used a round 8 in diameter pan. Continue working on all the balls until the last ball. When all the balls have been put into the pan, cover the pan with the shrink wrap. Set aside in a warm area for 1 hour.
Ten minutes before 1 hour time is up, prepare the steamer with enough water to steam for about 30-40 minutes. When 1 hour time is up, remove the shrink wrap and place the pan in the steamer. Make sure to use a clean kitchen towel to wrap the steamer's cover. This kitchen towel will absorb all the condensation so it wouldn't drip onto your bread and making it soggy.
After 30 minutes, use a satay stick to test the bread. Insert the stick in the bread and it should come out clean. If it's not continue steaming.
Once cooked, take it out and wait for it to cool off a bit before removing it from the pan. Set the bread on a cooling rack to remove the moisture from the bottom.
Comments
Post a Comment