紫薯面包卷(汤种法) Potato Bread Rolls with Purple Sweet Potato Filling (Tangzhong Method)

这几天少看到朋友上相思蛋糕却多看了面包和月饼，月饼不会做，所以就上了面包！这面包卷是用了三合一的概念变出来的。你说我是不是很贪心竟然把全部我喜欢的东西都放进去了！单是马铃薯汤种面包已经够软，够好吃，再加上紫薯泥做含料，那好吃的程度请阁下用五秒钟的时间来想像一下，哈哈！因为超爱紫薯，而它的出现又是有季节性的，所以要打铁乘热！

Last Sunday, my hubby & I took the kids to a Spring Festival which was held in a nearby private school, Kings School.  Yes, spring is coming in few days(officially starting from 1^st of September). The main reason we went there was to watch the Banana in Pyjamas performance.  We got there an hour before the show started but the field had already packed with cars.  Ethan was so exciting after seeing the rides, so, we quickly went to buy some ride tickets. Then sent off the kids to the rides. After the rides, we went to queue for food! 

OMG, everywhere was crowded & we actually forgot about the show that we were planning to watch but none of our children complained about it because they were too exhausted after the rides, the food & buying a show bag & some balloons from the festival.  It’s a shame that they could not meet up with B1 & B2 but nevermind, hopefully they will perform again next year!

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The bread recipe that I’m sharing today is Potato Bread Rolls with Purple Sweet Potato Filling.  I used Tangzhong@Water Roux method to make the bread. Hmmm, if you think that this is a very strange flavour of bread, nevermind because to me, this is just like the cinnamon rolls, it’s just that I used my favourite ingredients to make the rolls only, haha!

Potato Bread Rolls with Purple Sweet Potato Filling (Tangzhong Method)

紫薯面包卷(汤种法)

(Inpired by The Kitchen 70’s ; Bernice’s Kitchen & Jane’s Corner Recipes)

Makes 10 Rolls

Bread Ingredients:

22g Tangzhong Starter (Scroll down to view the recipe)

250g Bread/High Gluten Flour

80g Mashed Potato, sifted

33g Caster Sugar

5g Instant Dried Yeast

1g Salt

20g Milk Powder

75g Water

20g Butter

Some Eggwash

Some White Sesame Seeds

Tangzhong Starter Ingredients:

12.5g Bread Flour

62.5g Water

Filling:

150g Mashed Purple Sweet Potato, sifted

15g Caster Sugar

35g Butter

½ tbsp Milk (skip if your mashed sweet potato isn’t too dry)

Method:

1. To prepare the Tangzhong, place flour in a saucepan, Add water. Use low heat to cook & stir constantly with either a silicon spatula or handwhisk until it becomes thicken & resembles like glue. 

2. Very quickly, remove from the heat & pour into a clean bowl, cover with cling wrap(make sure that the cling wrap touches the top of the Tangzhong) & set aside to cool down.

3. After the Tangzhong has cooled down completely, measure 22g & set aside for further use.  The rest of the Tangzhong can be kept in the fridge up to 2-3 days.

Click here to see the Tangzhong starter.

4. To prepare the filling, mix everything in a clean bowl while the mashed purple sweet potato is still hot.  Set aside for further use.

5. Use direct method to prepare the dough.  Start 1^st proofing until the dough is double in size, about 50-60 minutes.

6. Flour the surface, dough scraper, rolling pin & hands before getting a hand on the dough.  After 1^st proofing, roll out the dough into a rectangle, about 32cm x 26cm. Flip it over & spread on with all the purple sweet potato mixture, leaving the edges untouched.

7. The dough is a bit sticky to handle. Again, flour your hands & dough scraper. Use the dough scraper to gently roll up the dough like swiss roll. Press firm the seam.

8. With seam facing down, cut the dough to about 3cm wide. Arrange nicely onto a non-stick 8” round spring form. Place the rest into some cupcake liners. I used 2-3 liners for 1 dough for stronger support.

9. Spread with some water & let to proof until they are at least 1.5 size bigger, about 40-50 minutes. 10 minutes before the proofing is complete, turn on the oven to 180C.

10.Spread the bread with some eggwash, sprinkle with some sesame seeds. Bake for 20-25 minutes or until golden. 

Note:

The rolls in the cupcake liners take shorter time to bake for. Remove them earlier.

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I’m submitting this to BYOB Aug 2012, organized byHeather from Girlichef!

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後记∶ 在网上做工课时,看到Jane和Bernice先後都做了马铃薯汤种面包，但却瞎了眼睛！咦，明明说是汤种，怎麽没注明要用多少汤种的呢?看了Jane的食谱後，又去拜访Bernice,还是不清楚要用多少。於是，敢敢写给Bernice去问人家，後来才发现，不是没有，而是看漏了眼，而且是两次都看漏了，答案是一大汤匙，看来我的近视又加深咯！