Fresh, Prepare Recipe Purple Sweet Potato Bread Delicious Perfect

Without fail cooking ultimate Purple Sweet Potato Bread easy, bouncy, practical.

Good Afternoon all, now you get present recipe Purple Sweet Potato Bread with 14 ingredients and 10 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Purple Sweet Potato Bread.

Ingredients for Purple Sweet Potato Bread #

1. Prepare : Dough.

2. Needed 120 g : warm coconut milk (typically sold in can).

3. Needed 4 g (1 tsp) : granulated sugar, for yeast.

4. Needed 3 g (1 tsp) : active dry yeast.

5. Needed 1 : large egg.

6. Needed 1 : large yolk.

7. Prepare 290 g : all-purpose flour.

8. Prepare 30 g : granulated sugar.

9. Needed 3 g (1/2 tsp) : table salt.

10. Needed 35 g : unsalted butter, room temperature.

11. Prepare : Filling.

12. Prepare 222 g : purple sweet potato, peeled.

13. Needed 70 g : sweetened condensed milk.

14. Needed 37 g : coconut milk (typically sold in can).

If all material requirements Purple Sweet Potato Bread it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking Purple Sweet Potato Bread #

1. Youtu.be/DCrt4v-CoJ0.

2. Dough: Dilute 1 teaspoon of sugar into warm milk (about 110°F/43°C). Stir in the yeast and let sit for 5 – 10 minutes until it is foamy. If it is not foamy, the yeast is no longer active and unfortunately cannot be used. Whisk in eggs into the yeast mixture to combine..

3. In a bowl, combine flour, sugar, and salt. Pour in the yeast mixture and mix until it becomes a dough..

4. Transfer the dough onto a floured surface and knead for 2 minutes. Wrap and knead the softened butter into the dough until it is fully incorporated. It will be messy at first but as long as we keep kneading, the dough will become less greasy and easier to handle. Knead until it becomes smooth, elastic, and not sticky (10-15 minutes)..

5. Round the dough and grease it with vegetable oil. Place in a large bowl and cover with a damp cloth or plastic wrap. Let it rest in a warm area until doubled in size (about an hour)..

6. Filling: Cut the sweet potato into smaller chunks. Steam for 10 minutes or until soft (a fork can go through easily). Mash them with a fork or potato masher. Then combine thoroughly with the other ingredients..

7. Shaping: Punch out the air inside the dough and transfer it onto the work surface. Roll into a 12x16 inch (30x40 cm) rectangle..

8. Spread the sweet potato filling throughout the surface. Cut the dough in half lengthwise to get 2 equal portions of 6x16 inch. Carefully stack one on top of the other..

9. From the short edge, roll the dough until the end to form a short thick log. Slice it into 4 equal portions. Arrange them, cut-side down, in a 9x6 inch (23x15 cm) loaf pan that has been lined with parchment paper. Cover with a damp cloth or a plastic wrap and proof for 1 hour..

10. Brush the top of the dough with egg wash (lightly beaten egg). Then bake in a preheated oven at 350°F (180°C) for 40-45 minutes. Let cool on a wire rack for 5 minutes. Then remove the bread from its pan to cool completely..

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