I was so eager to try the purple sweet potato powder Hub just bought for me. Which was why the butter rolls were baked today. By using the sponge dough method, the bread texture was very soft.
Recipe
Sponge dough
214g bread flour
128g cold milk
2g instant yeast
** Combine all ingredients and left to proof at room temp for an hour and then leave it in the fridge for 16hr.
Main dough
42g bread flour
55g cake flour (or wholemeal flour)
12g milk powder
20g purple sweet potato powder
25g milk
30g egg
35g butter
** Combine all ingredients, together with the sponge dough.
** Usual way of kneading the bread until panel stage.
** Shape and Proof for 60mins
** Bake in preheated oven at 180d for 15mins.
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