Saturday, 29 October 2016
Palm Sugar(Gula Melaka) Sweet Potatoes Bread
110g Cooked Japanese Sweet Potato(room temperature)
176g Pandan water + 1 egg, I use the water from boiling the potato
3/4 tsp salt
35g Gula Melaka
2 tbsp coconut oil
240g Bread flour
40g Wholemeal flour
1 Tsp Instant yeast
Soft bread mode 1 light crust 750g. 2.55hr
1. Cut sweet potato into small pieces 3x2x1cm..or any sizes (purpose is to enable potatoes to soften faster). Put water enough to cover the sweet potatoes and put also pandan leave and cook approx. 5-10min or until it is soft. Once potatoes is soften . Off fire. Remove potatoes from water. Keep the water. Use a fork to smash potatoes while it is hot. Set aside to cool.
2. Blend 1-2 pandan leaves with half cup water. Filter the fibre or squeeze out the pandan water and set aside. (This round I did not use pandan water. Instead, I use the water which I used to boil the sweet potato from above item 1)
3. In the BM baking tin, add egg, pandan water, mashed sweet potatoes, salt, gula melaka, coconut oil and flour in sequence. Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.
4. Set "Soft Bread", "Light" crust, weight 750g. My bread maker take 2hrs 55min. When the timing is at 1:30 after 2nd beep. I paused the BM and took out the dough and paddle. Flatten the dough on a floured surface. Spread some mashed sweet potatoes onto the dough and rolled it up. Place it back into BM. Continue the program.
However, today I have accidental hold onto the Start/Stop button too long. Instead of continue program. I actually stop the program. So, I let the dough continue proof in the BM for 40min manually at off mode. Then set cake function and bake this bread. It turn out very tall and nice too.
5. When the bread is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. 1-2 hour. Slice it and serve.
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