I love to add beetroot into my bakes. Esp their natural colour. The pink hue always turn out lovely.
Added the strawberry jam and dessicated coconut on the top.
120g, beetroot steamed and blended
300g bread flour
23g fine sugar
1/2 tsp salt
12g milk powder
6g instant dry yeast
25g unsalted butter, softened at room temp
Mix all ingredients except butter well. Then add butter to knead into a dough, until window pane stage.
Set aside to proof for an hour. Expel the air and divide the dough into 40g each. Shape into preferred bread shape.
Place on a baking tray and allow to ferment for an hour till double in size.
Pipe strawberry jam and sprinkle desiccated coconut on top. (optional)
Bake in preheated oven at 180d for 20mins. Apply melted butter.
Note: I decided to add strawberry jam and dessicated coconut. Original recipe used pumpkin. I replaced with beetroot.
Recipe adapted from 食尚品味 Gourmet Living