Tapioca was added to give the dough a sweet taste, and stir-fried sweet potatoes and onions were added to give it a sweet taste. Levain sourdough can be replaced with 10g of yeast.
Calories
241kcal
Carbs
39.76g
Protein
6.35g
Fat
6.27g
Sodium
4.16mg
Ingredients
Main
Others
(Dough Ingredients) Rice Flour 120g, Tapioca Starch 80g, Beet Powder 15g, Water 140g, Levain Starter 160g, Salt 2g, Olive Oil 25g, (Filling Ingredients) Sweet Potato 30g, Fresh Cream 10g, Kimchi 70g, Onion30g , Oil5g
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍(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.
🔍Add all the dough ingredients and mix on speed 1, then add olive oil and mix to just before the final stage.
🔍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).
🔍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.
🔍Pan and let it proof a second time (30 minutes).
🔍Bake at 160℃ top heat and 180℃ bottom heat for 15 minutes.