Purple sweet potato japanese milk bread from @foodie.yuki! 💗
ingredients for one big loaf:
for the water roux (tangzhong)
25 g/ 2,5 tbsp bread flour "0"type in europe
120 g / 1/2 cup water
for the bread
9 g/2,5 tsp instant yeast
350 g / 2,75 cups bread flour
65 g/ 1/3 cup light brown sugar
5 g /1 tsp pink salt
1 tbsp purple sweet potato powder @suncorefoods
120 ml / 1/2 cup soy milk, warm (55c|110f)
all the roux
50 g/ 1/4 cup plant-based butter, softened
make the roux by cooking the flour and water until you get a curd. set aside to cool to room temperature.
in a medium bowl, combine the dry ingredients.
add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. then add the dry ingredients.
turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
add the butter one tablespoon at a time and wait until it's fully incorporate before adding more.
mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.
shape the dough into a ball and transfer to a greased bowl. cover and let rise for 60-90 minutes or until doubled in size.
gently deflate the dough and divide into 4 equal parts and shape into 4 balls.
cover and let rise for 15 minutes.
lightly grease a 25x10 cm loaf tin.
using a rolling pin, roll out each dough into an oval. fold the two short edges towards the center.
you should end up with a rectangle.
starting from one short edge, roll the dough into a log and place into the tin seal side down. repeat with the remaining dough.
cover and let rise for another 30-60 minutes or until the dough reaches the border.
preheat the oven to 175c | 350f degrees.
brush the bread with some soy milk.
bake for about 15 minutes, then lower the heat to 160c and bake for another 10-12 minutes or until the top is golden brown.
remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.