Everyone's Favorite! Sweet Potato Finger Rolls
- 160 grams Bread (strong) flour
- 40 grams Cake flour
- 20 grams White caster sugar (superfine sugar)
- 3 grams Dry yeast
- 3 grams Salt
- 30 grams Egg (beaten ... use the leftover for glazing)
- 110 grams Milk
- 25 grams Margarine
- 100 grams Sweet potato (cooked and peeled)
- 1 White caster sugar (to adjust the sweetness)
- 1 Butter (optional)
- Combine the bread flour and cake flour in a bowl.
- Add the caster sugar and dry yeast near to you, and add the salt on the far side.
- Combine 30 g of the egg and milk, then warm up the mixture until it is warm to the touch.
- Pour it over the yeast.
- When it's no longer floury, place the dough onto a counter.
- Knead the dough for about 10 minutes, pushing it down and out with your palm.
- When the dough looks glossy, add the margarine and knead some more.
- When you add the margarine, the dough will break apart to start with, but it will gradually come together.
- Once you have finished kneading, pull the top part of the dough down to the bottom to shape a ball.
- Seal the bottom and put it back to the bowl.
- Cover the bowl with cling film and wet kitchen paper.
- Let it rise with the oven's proofing function at 40C for 40 minutes for the first proofing.
- (In summer, you can let it rise at room temperature.)
- Mash the sweet potato with a spoon.
- I used `anno-imo` and didn't add anything, but if you add some sugar and butter, add at this point.
- After the first proofing, divide the dough into 8 portions.
- Shape each portion into a ball, firmly seal at the bottom.
- Cover with cling film and wet kitchen paper, and leave them to rest for 15 minutes.
- After 15 minutes, roll the dough out to an oval (rectangle) shape.
- Spread the sweet potato paste on the front 2/3 of the dough.
- Roll it up from the front, and seal the edge and both ends firmly.
- Place the dough joint-side up, make a long cut in the center with a scraper, leaving space on the both ends.
- Take one end and feed it through the center about 3 times.
- Shape the dough nicely and place on a baking tray.
- Cover with cling film and wet kitchen paper.
- Let it rise with the oven's proofing function at 40C for 30 minutes for the second proofing.
- (In summer, you can let it rise at room temperature.)
- After the second proofing, preheat the oven to 190C.
- Meanwhile, brush the leftover beaten egg on top of the dough, and sprinkle some black sesame seeds.
- Bake in the oven for 17 minutes at 190C.
- And it's done!
- (Adjust the cooking temperature/time depending on your oven.)
bread, flour, sugar, yeast, salt, egg, milk, margarine, sweet potato, sugar, butter
Taken from cookpad.com/us/recipes/169954-everyones-favorite-sweet-potato-finger-rolls (may not work)