Skip to main content

Tea time 8 ~ Japanese sweet potatoes loaf bread

I have been looking forward to do this bread few weeks ago. Finally, Shawn's gong gong bought back some Japanese sweet potatoes, so I take this opportunity to make this bread. This bread need to make a overnight sponge dough for one of the ingredients. I never try making bread with overnight sponge dough I am looking forward to see what is the end result.

Really, the result is Awesome...^^
You must try this.....口感好,松软,又香甜。。。你要试试看噢。。。
This is the after proof loaves that is ready to go into the oven. I made 1 small loaf and 2 bigger loaves.
这是还没烤,第二次发酵好的面包条。。我做1条小型和2条中型的。



This is the two bigger loaves. Can you see small orangey bits on the loaves? That is the japanese sweet potatoes bits.那橙黄色的小点就是打栏的日本甜番薯粒


This is the small loaf just hot from the oven.
这是刚出炉的面包条。。。好肥吧。。
Japanese potatoes bread

This is the bigger loaf out of the loaf tin.
这是烤好脱模的中型面包。

Ingredients for overnight sponge dough:

100g bread flour
60g water
1/4tsp instant yeast

Method:

1) Mix 1/4 tsp of the yeast with 20g of the water to dissolve it. Add in the rest of the ingredients and knead into a dough. Let it proof in a bowl for 30 minutes. Cover with a piece of cloth. After, wrap it with a cling foil and keep in the fridge overnight.

Japanese Sweet Potato Bread

Ingredients A:

300g bread flour
35g castor sugar
1/2 tsp salt
1 1/2 tsp yeast

Ingredients B:

60 g overnight sponge

Ingredients C:
145g cold water
1 cold egg

Ingredients D:

120g sweet potato (cubed and steam)
30g butter

Method:
1) Put all the sweet potato bread ingredients into the noxxa bread pan. Use mode 11.

2) When it ready, take out the dough and divide into 3 equal portions. Place each dough into a greased loaf baking tin. Cover with a cloth and leave in a warm place to proof for 45-55 minutes or double the size.

3) Bake in a preheated oven aat 180c for 25 minutes.


Only slice the bread when it is totally cool or else it will end up, not looking very nice like mine... ^^
由于面包很松软,必要等面包凉了才切,要不然就会不美了,像我的这个面包。。。^^



***********

Comments

  1. Hi,
    how long can you keep the overnight sponge?

    ReplyDelete
  2. Hi Jade,
    The overnight sponge dough can be kept in fridge for 1 to 2 days. Just check on the dough if it is nice flour colour and not greyish then it is ok to be use.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)