Bean Powder Soboro

Ingredients

(반죽재료) 강력분 320g, Raw Soybean Powder 80g, Warm Milk 140ml, Yeast 8g, Egg 2개, Coconut Oil 20g, Salt 2g (비스킷재료) 박력 쌀가루 100g, Roasted Bean Powder 60g, Baking Powder 2g, Egg 2개, Butter 60g (속재료) 고구마 500g, Milk 50g, Cranberry 100g, Almond 30g

Instructions

1. 1

   (Filling) Mix steamed sweet potato with milk, chopped almonds, and cranberries. ★ If boiled in water, the sweet potato holds more moisture, so adjust the amount of milk.

   
2. 2

   (Biscuit) Soften the butter, mix in roasted bean powder and salt, then add egg little by little without separating. Fold in sifted cake rice flour and baking powder, then rest in the fridge for 30 minutes.

   
3. 3

   Knead all the dough ingredients excluding coconut oil until it forms a single mass, then add coconut oil and knead until smooth, and let it proof until the dough doubles in size. (about 1 hour)

   
4. 4

   Divide the first-proofed dough into 30g portions, round, and let rest (about 15 minutes), then release the gas and wrap with 40g of the filling from ①.

   
5. 5

   Divide the biscuit dough into 20g portions, roll thin on plastic wrap, then use the wrap to cover the bread dough. ★ If the dough sticks to the wrap, dust with a little extra flour.

   
6. 6

   Pan and let it proof a second time (about 15 minutes), then bake in an oven preheated to 180℃ top heat and 160℃ bottom heat for 20 minutes.