Sweet Potato Glutinous Bread

Ingredients

(반죽재료) 쌀가루 120g, Tapioca Starch 80g, Beet Powder 15g, Water 140g, Levain Starter 160g, Salt 2g, Olive Oil 25g, (속재료) 고구마 30g, Fresh Cream 10g, Kimchi 70g, Onion30g , Oil5g

Instructions

1. 1

   (Filling) Steam and mash the sweet potato, add fresh cream to make a soft mousse. Chop the onion and kimchi, sauté the onion in an oiled pan until sweet, then add kimchi to make stir-fried kimchi.

   
2. 2

   Add all the dough ingredients and mix on speed 1, then add olive oil and mix to just before the final stage.

   
3. 3

   After the first proofing, divide the dough into 3 portions of 100g each, round, cover with plastic wrap, and let rest for intermediate proofing (10 minutes).

   
4. 4

   Wrap the sweet potato mousse and stir-fried kimchi in the dough and shape into a sweet potato shape. ★If the seam opens, the dough will burst while baking, so seal it carefully.

   
5. 5

   Pan and let it proof a second time (30 minutes).

   
6. 6

   Bake at 160℃ top heat and 180℃ bottom heat for 15 minutes.