Purple Sweet Potato Mochi Toast
Purple Sweet Potato Mochi Toast Recipe Guidelines
PRODUCTION METHOD AND AREAS OF FOCUS
Mixing final temperature: 26 °C
Basic proofing temperature: 28 °C – 32 °C
Basic proofing: 30min
Dough cut out portions: 60g
Intermediate proofing temperature: 30°C
Intermediate proofing: 30min
Final fermentation temperature: 30°C – 32°C
Last proofing: 45min – 60min
Baking temperature: 200°C – 210°C
Baking time: 10min
Active bread flour 1000g
Sweet Potato Powder 25g
Fresh Yeast 40g
Granulated sugar 100g
Rock salt 15g
Condensed milk 50g
Whipping cream 50g
Purple Sweet Potato Filling 150g
Mashed soybean 100g
Unsalted butter 80g
Purple Sweet Potato Mochi Filling
Black sugar mochi 40g
Original mochi 40g
Sweet potato cubes (yellow) 80g
1. Mix well all dry ingredients.
2. Add in liquid ingredients together and beat fill 80%.
3. Add in mashed soybean and butter.
4. Add in powder and fillings and mix well in low speed. Rest the dough for 30 minutes.
5. Shape, proof and bake.
Note: this recipe provides the guideline to make your own Purple Sweet Potato Mochi Toast. Adjust temperature accordingly. This is one of our favorite bread from Master Chef Chen.