Yam Bun (sponge dough method) 芋泥面包(中种法)

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Recipe (Adapted from Carol老师)

Dough (A)

bread flour 200g
instant dry yeast 1/2 tsp
milk 125g (I used skimmed milk)

Add all ingredients together except milk. Pour in the milk bit by bit slowly, until dough is formed. Knead 5-6mins until the dough becomes smooth. Proof for 1-2hr, or until the dough increase double in size.

Dough (B)

dough (A)
bread flour 70g
cake flour 30g
1 egg
milk 10-20g
sugar 20g
salt 1/8tsp
unsalted butter 30g (cut in cubes)

Combine the dough A and dry ingredients together. Then add in the wet ingredients except milk and butter. Pour in the milk bit by bit, slowly first. Knead the dough until non-sticky and elastic. Rub in the butter and continue to knead. (I spent 30mins kneading the dough until elastic). Spray water onto the surface and proof for 30-45mins, or until the dough increase in double size. Punch in. Cut out 8pcs, 70g each. Spray water onto surface and set aside for 15mins. Roll the dough into round shapes. Wrap the yam fillings, 35g each into each dough. Flatten into oblong shape (20cm) and cut estimated 7 strips on the surface. Roll and form a ball, with twisted knots facing down. Place inside the baking tray, proof for 50mins. Bake at preheated oven for 20mins, 170C.

Note: I used the ready made yam paste around 400g  (leftover from mooncake bake, you can click onto Carol老师 ‘s link to get the yam filling recipe if you prefer homemade )

 

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