Dual-colored Sweet Potato Roll

I bought two types of sweet potato: yellow and purple to make a sweet potato roll. But then I discovered that purple flesh is much creamier while the yellow one is quite rough and dry, although both of them known as sweet potato. That alerts me when I add in the liquid to the dough. It is not necessary the dough with yellow flesh will need the same amount of liquid as the dough with purple one. So it depends on the type of sweet potato you used. Thus the quantity of milk in this recipe is just a guide, please adjust the portion accordingly. Enjoy your sweet baking moment.

Ingredients

Yellow sweet potato dough

• 90g of high-protein flour    90 克高筋面粉
• 1/4 tea spoon of baking powder    1/4 茶匙发粉
• 20g of condensed milk    20 克炼奶
• 1/4 tea spoon of instant yeast    1/4 茶匙速溶酵母
• 50g of yellow flesh sweet potato puree    50 克黄蕃薯泥
• 50ml of milk    50 毫升奶
• 15g of butter (room temperature)    15 克牛油(室温)
• a pinch of salt    少许盐

Purple sweet potato dough

• 90g of high-protein flour    90 克高筋面粉
• 1/4 tea spoon of baking powder    1/4 茶匙发粉
• 20g of condensed milk    20 克炼奶
• 1/4 tea spoon of instant yeast    1/4 茶匙速溶酵母
• 50g of purple flesh sweet potato puree    50 克紫蕃薯泥
• 50ml of milk    50 毫升奶
• 15g of butter (room temperature)    15 克牛油(室温)
• a pinch of salt    少许盐

Group A

• condensed milk    炼奶
• butter    牛油
• grinded nuts    坚果碎

Group B

• beaten egg    蛋液(打散)
• condensed milk    炼奶

 
 

  

Steps 

1. Put the sifted high-protein flour and baking powder, condensed milk, salt, yeast, yellow sweet potato puree into a mixing bowl. Add the milk gradually while kneading until the dough is soft and smooth (please adjust the milk portion according to the sweet potato you used, never pour in all the milk at once.) .     把筛过高筋面粉和发粉、炼奶、盐、酵母、黄蕃薯泥都倒入碗。分次加入奶揉成光滑的面团(因蕃薯种类而吸水程度有别，请自行调整。记得别急着把奶一次倒完)。
2. Add in the butter and continue kneading.     加入牛油继续揉。
3. Stop kneading when the dough turns to elastically and stretchable to a thin layer.    当面团起筋可伸展，还可张开成一片透明薄膜即可停机。
4. Roll the dough into a ball. Let it sit in a warm spot and goes for first proofing, until it grows 2 times bigger (approximate 60 minutes).     把面团搓成球状，置在温暖处发酵胀大至两倍大 (约60分钟)。
5. Repeat the step 1-4 for the purple sweet potato dough.    紫薯面团依着步骤1-4作。
6. Knead the yellow sweet potato dough roughly to remove the formed air. Roll the dough into a ball again and set aside for 10 minutes. Do the same for the purple sweet potato dough.    把黄薯面团取出排气，搓成球状休面10分钟。紫薯面团也照办。
7. Roll out the yellow sweet potato dough into a thin square.    把黄薯面团杆成四方的薄片。
8. Spread the surface with some butter and condensed milk from Group A.    表面涂上Group A的牛油和炼奶。
9. Roll out the purple sweet potato dough into a thin square, and place it on top of the yellow thin square in step 7.    把紫薯面团杆成四方的薄片，铺在步骤7的黄薯四方面团上面。
10. Again spread the butter and condensed milk from Group A. Sprinkle the nuts and roll into a tube.   再次涂上Group A的牛油和炼奶，洒上坚果碎卷成条状。
11. Place the sweet potato roll in the baking tray for second proofing(approximate 45-60 minutes).    卷好的面包卷放在烤盘里，置在温暖处发酵(约45-60分钟)。
12. Brush the surface with the condensed milk, then follow by the egg from Group B.    表面扫上Group B的炼奶和蛋液。 
13. Bake at 170°C for 30 minutes.    入烘炉以170°C烘约30分钟。