Purple Sweet Potato Butter Cream Bread

Ingredients

(반죽재료) 강력분 290g, Cake Flour 70g, Yeast 4g, Salt 5g, Egg 50g(1개), Unsalted Butter 30g , Banana 180g, Chestnut Sweet Potato 130g, Water 150g (속재료) Boiled Chestnut Sweet Potato 380g, Banana 180g, Sliced Banana (Butter크림재료) 삶은 자색고구마 190g, Boiled Chestnut Sweet Potato 100g, Cake Flour 30g, Egg 50g(1개) ,Butter120g, Water 100g

Instructions

1. 1

   (Filling) Round the mixed boiled chestnut sweet potato and banana paste into 35g portions, and slice the extra banana 0.5cm thick.

   
2. 2

   (Butter cream) Mash the boiled purple and chestnut sweet potatoes, knead with water, mix in cake flour and 1 beaten egg, then add butter and mix without lumps before piping into a bag.

   
3. 3

   Mix salt and yeast into the sifted bread flour and cake flour, mix in chestnut sweet potato (130g), banana (180g), and 1 egg, and once the dough forms a single mass, add unsalted butter (30g) and knead.

   
4. 4

   Let the dough proof until doubled, divide into 50g pieces, round, and let it rest for about 10 minutes.

   
5. 5

   Fill the dough with red bean paste and banana slices, shape into rounds, let it proof a second time, and top with sweet potato butter cream before baking. ★If the seam opens, the dough will burst while baking, so seal it carefully.

   
6. 6

   Bake in an oven preheated to 180℃ top heat and 160℃ bottom heat for 20 minutes.