Erika by The Organic Lab
Rated 5.0 stars by 1 users
Category
Bread
Servings
1
The perfect Japanese milk bread.
250g bread flour
30g sugar
30g butter of your choice
175g milk of your choice
1 +1/2 tsp active dry yeast
15g @theorganiclabs purple sweet potato powder
Mix warm milk with @theorganiclabs purple sweet potato powder, sugar and dry yeast.
Leave it for few min then mix it with flours
Knead the dough in a stand mixer with a hook attachment on a low-medium speed, cover and let sit for 20 min.
Then turn on the mixer, add the butter(room temperature) and knead until the dough comes together, about 10min
Knead the dough into ball, cover and let it proof for 1 hours or until double in size.
Removed the air from both doughs and transfer into a clean surface, form the balls and let it rest for 10 min.
Roll out the dough until forms thin rectangular.
Add purple dough on a plain dough and begin rolling up the dough along the wide.
Place it in a bread pan and let it rise until double in size, about 1 hour.
Bake 175C for 30 min.
