Fragrant Basil Sweet Potato Glutinous Baguette

Ingredients

(반죽재료) Bread Flour 675g, Salt 6g, Fresh Yeast 10g, Water 375ml(바게트반죽용), Pine Soft T 300g, Pine Soft C 50g, Bread Flour 50g, Salt 8g, Powdered Milk 8g, Almond Powder 74g, Dry Yeast(골드) 10g, Unsalted Butter 54g, Egg 50g(1개), Water 200ml(찰반죽용) (속재료) 크림치즈 200g, Basil Pesto 30g, Egg Yolk 20g, Diced Sweet Potato 100g

Instructions

1. 1

   Mix all the dough, let it proof for 30 minutes, punch down, and proof for 40 more minutes. ★Punch refers to the process of deflating the gas.

   
2. 2

   Divide into 150g portions and let rest for intermediate proofing for 20 minutes.

   
3. 3

   Divide the glutinous rice dough into 80g pieces, roll out thin with a rolling pin, pipe the cream cheese and basil pesto filling, top densely with the boiled diced sweet potato, and roll up.

   
4. 4

   Carefully spread out the rested baguette dough, preserving the air pockets as much as possible. Place the glutinous rice dough on top and lightly roll into a log shape.

   
5. 5

   Spray water on the dough, dust with extra flour, and let it proof a second time for 1 hour.

   
6. 6

   Score the bread diagonally three times so it doesn't burst, and bake in a 195℃ convection oven with 8 seconds of steam for 16 minutes.