Purple Sweet Potato Mochi Toast
Purple Sweet Potato Powder Toast Recipe
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
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.
NEW! Some of our MZT and L’ecole Food healthy baking ingredients baking supply and bakery products are now on Lazada and Shopee. Do you bake with ingredients that are healthy and natural, comes with no artificial coloring, no preservatives?
Check out our new lazada store and shopee store!
For bulk and wholesale orders of our bakery ingredients, get in touch with us today.
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.