Japanese Sweet Potato Broiche

Though I am a part time cupcake seller, I must confess I seldom bake any other stuff besides... well, cupcakes! :P My oven is solely for my cupcakes and sometimes my Ah Beng will use it to make some grill stuff and that's about it.

After checking out a few new blogs, I decided that I need to be adventurous again and try new things with my oven. Then I spotted this really nice looking bread which is called broiche from Javapot's blog. I must say it looked really tempting then so I quickly went to get some bread flour and sweet potatoes.

Since I was in Jusco, I bought the Japanese sweet potatoes thinking it might have more flavors as compared to our local grown ones.

This is my very first time baking anything using bread flour or bread as a matter of fact! Though I have helped my mom a couple of times in making steamed paus I've never ventured into bread making alone.

One thing about bread making is, the proofing period which can takes a while. Being so inexperience in this area, I can say that I have no ideas how long I should proof my dough! Well, at least the broiches turned out quite ok... when it is fresh out of the oven! :P

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Ingredients

• 125g mashed sweet potato


• 210g bread flour


• 2 eggs


• 1/4 tsp salt


• 1/2 tsp instant yeast


• 36g sugar (add slowly)


• 107g butter, room temperature

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Method

1. Mix and knead all ingredients except sugar and butter. I'll suggest using a gloves as the ingredients will sticks onto your fingers.


2. After 5 min, add sugar slowly. (I added mine too soon so that's why it did not raise as much as it should)


3. Add butter after 15 min and knead until you get a soft pliable dough.


4. Let the dough rest in room temperature for 1 hour.


5. Divide the dough into size required (the dough should be light and airy under your fingers but still a little sticky so u glaze your palms with some butter before handling).


6. Cover/wrap and refrigerate dough over night.


7. Next day, shape chilled dough as desired and placed them into greased tins.


8. Cover/wrap shaped dough and rest in warm place for another 1.5 hours or at least double in bulk. (I was a little anxious and inexperience so did not let it proof enough)


9. Bake in a pre-heated oven @ 190 degrees for 30-35 min or until golden brown (including the base).


10. Cool in tin for 8 min before removing them and completely cool them on rack.