By using soybean powder instead of sugar in the dough and biscuits, we reduced the sugar content and added flavor with the freshness of cranberries.
Calories
279kcal
Carbs
41.91g
Protein
9.08g
Fat
8.35g
Sodium
13.53mg
Ingredients
Main
Others
(Dough Ingredients) Bread Flour 320g, Raw Soybean Powder 80g, Warm Milk 140ml, Yeast 8g, Egg 2pcs, Coconut Oil 20g, Salt 2g (비스킷재료) Cake Rice Flour 100g, Roasted Bean Powder 60g, Baking Powder 2g, Egg 2pcs, Butter 60g (Filling Ingredients) Sweet Potato 500g, Milk 50g, Cranberry 100g, Almond 30g
Nutrition Facts
Per 100g of main ingredientsEgg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Cranberry
- Rich in dietary fiber (3.6g) — can support digestion and help you feel full
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
Almond
- Rich in vitamin B2 (1.4mg) — supports energy metabolism and healthy skin
- Rich in calcium (340mg) — a key building block of bones and teeth
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) 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.
🔍(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.
🔍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)
🔍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.
🔍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.
🔍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.