Purple Sweet Potato Bread (Baked Mochi Style)

How to make it

Amounts in the steps are for 10 servings.

1. 1

   Make the sweet potato filling

   Boil, steam, or microwave the sweet potato until a chopstick slides in easily, then peel it. Add the cream cheese and powdered sugar and mix with a wooden spatula, mashing as you go.

   · It tastes better with some texture of the sweet potato left in.

2. 2

   Firm the filling

   Seal the finished filling and firm it up cold in the refrigerator before using.

3. 3

   Prepare the dough ingredients

   Put the Fine Soft T, C, and 202, the bread flour, and the unsalted butter in a bowl. Mix the salt, eggs, oligosaccharide syrup, and grapeseed oil separately until the salt dissolves.

4. 4

   Dough

   Once the salt has dissolved, mix everything together well — by hand for about 3 to 5 minutes, or by machine for 1 minute on low and 2 minutes on high.

   · It is very slack at first, but after about 3 minutes of kneading it turns chewy.

5. 5

   Rest

   Seal the finished dough in plastic wrap and rest it in the refrigerator for at least 30 minutes to 1 hour.

   · It keeps in the refrigerator for 2 days and can be used from there.

6. 6

   Divide and shape

   Divide the filling into 50g portions and the dough into 60g portions, then wrap each piece of dough around a portion of filling.

7. 7

   Shape like a sweet potato

   Spread the purple sweet potato powder over the work surface and roll the dough in it, shaping each piece like a sweet potato.

8. 8

   Poke the eyes

   Poke evenly spaced holes with a chopstick to make the sweet potato's eyes.

   · It makes them look like real sweet potatoes and keeps them from bursting in the oven.

9. 9

   Bake

   Bake at 325°F (160°C) for 15 minutes. This is for a Unox oven.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Tapioca dough is very slack at first and firms up gradually. If it is chewy from the start, the dough is too stiff and the finished bread will be dry and cracked.
• Used as is, it is too slack to shape.
• If it is chewy from the start, the dough is too stiff and the finished bread will be dry and cracked.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Dough can only be fixed before it goes in the oven — a little more flour if it is slack, a little more water if it is stiff. Once baked, nothing can be changed.