Fragrant Basil Sweet Potato Glutinous Baguette
Other·Other·1 serving (approx. 100g)
The natural sweetness of sweet potatoes was preserved without using additional sugar.
Calories
286kcal
Carbs
47.11g
Protein
7.97g
Fat
7.34g
Sodium
2.07mg
Ingredients
Main
Others
(Dough Ingredients) 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(1pcs), Water 200ml(찰반죽용) (Filling Ingredients) Cream Cheese 200g, Basil Pesto 30g, Egg Yolk 20g, Diced Sweet Potato 100g
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
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.
🔍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.
🔍Divide into 150g portions and let rest for intermediate proofing for 20 minutes.
🔍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.
🔍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.
🔍Spray water on the dough, dust with extra flour, and let it proof a second time for 1 hour.
🔍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.