Search Restaurant

recipes

Orange sweet potato bread

by Debbie Teoh

inSing.com - 23 April 2012 12:13 PM | Updated 09 Jan 2014

Orange sweet potato bread

The soft potato bread uses the orange sweet potatoes which are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Made into small buns, these made handy snacks or morning rolls.

Recipe makes 16 balls of dough
Preparation time: 1 hour
Baking time: 25 minutes

Ingredients
300g bread flour
2 teaspoons instant yeast
10g or 1 tablespoon milk powder
¾ teaspoon salt
55g caster sugar
1 egg – half for mixing in, half for brushing on
90g orange sweet potato, boiled and mashed
90-100ml water, cold
25g butter
Extra butter for serving

Method
1. Sift the dry ingredients into a bowl or stand mixer fitted with a dough hook. Mix on low speed.
2. Add in egg and mashed potatoes. Mix well.
3. Add cold water in small separate drips and continue beating for about 20 minutes on medium speed until the dough comes together
4. Add in butter and beat for another 10 minutes until the dough turns elastic. At this point, you can test it by stretching some dough. The dough should snap lightly.
5. Place the dough into a light buttered bowl and let it rise in a warm place until double in size. Depending on room temperature, it can take between 30 to 45 minutes.
6. Once doubled, punch down the dough to let the air out.
7. Promptly divide dough into 16 even-sized balls – weighed for accuracy. Then arrange on a greased 7" x 7" pan and let the balls rest for another 20 minutes or until they rise.
8. Using a brush, apply the rest of the egg mixture on the dough balls and let it rest for 5 minutes before baking in a preheated oven at 185 degrees Celsius for 20 minutes.
9. Once out of the oven, brush melted butter on hot buns and serve immediately with more butter.

Note: If using a breadmaker, mix all ingredients according to manufacture recommendation. The manual process should begin at step 6. If the dough turns out to be a little sticky, lightly flour hands to shape dough into 16 round balls.

 


 

With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.