Japanese Sweet Potato Bun at Hilda Lefebre blog

Japanese Sweet Potato Bun. 250g pau flour / hong kong flour. 175g bread flour (i used japan high gluten flour) 200g mashed japanese purple sweet potato (2 potatoes about 250g) all the old dough (above) 2 tbsp (24g) brown sugar. 1 tsp double action powder. the pastry is known as goguma ppang (고구마 빵) in korean, literally meaning “sweet potato bread.” it’s made with a tapioca flour dough, that’s filled with a honeyed sweet potato mash then rolled in purple sweet potato powder to resemble a sweet potato. 175g bread flour (i used japan high gluten flour) 115g full cream milk (whole milk) or fresh milk or water. 300g japanese purple sweet potato (peeled and cubed) method: 3/4 tsp instant dry yeast. 35g cold trim coconut milk. Line a 20cm square pan with parchment paper. on my last trip to the supermarket i saw. It’s no secret that i absolutely love anko (red bean paste), and i. It’s then baked and served fresh. 80g purple sweet potato paste. 20g butter or cooking oil. anpan (あんパン), or sweet red bean bun, is my favorite japanese bread growing up.

Japanese Sweet Potatoes (Perfectly Baked & Roasted w/ Fluffy Centers)
from www.hungryhuy.com

250g pau flour / hong kong flour. Some bread flour for sprinkling. It’s no secret that i absolutely love anko (red bean paste), and i. 1 tsp double action powder. 300g japanese purple sweet potato (peeled and cubed) method: the pastry is known as goguma ppang (고구마 빵) in korean, literally meaning “sweet potato bread.” it’s made with a tapioca flour dough, that’s filled with a honeyed sweet potato mash then rolled in purple sweet potato powder to resemble a sweet potato. 3/4 tsp instant dry yeast. 175g bread flour (i used japan high gluten flour) 115g full cream milk (whole milk) or fresh milk or water. on my last trip to the supermarket i saw. Line a 20cm square pan with parchment paper.

Japanese Sweet Potatoes (Perfectly Baked & Roasted w/ Fluffy Centers)

Japanese Sweet Potato Bun anpan (あんパン), or sweet red bean bun, is my favorite japanese bread growing up. 175g bread flour (i used japan high gluten flour) 200g mashed japanese purple sweet potato (2 potatoes about 250g) all the old dough (above) 2 tbsp (24g) brown sugar. 1 tsp double action powder. 250g pau flour / hong kong flour. 3/4 tsp instant dry yeast. 35g cold trim coconut milk. 175g bread flour (i used japan high gluten flour) 115g full cream milk (whole milk) or fresh milk or water. Some bread flour for sprinkling. It’s then baked and served fresh. anpan (あんパン), or sweet red bean bun, is my favorite japanese bread growing up. on my last trip to the supermarket i saw. 80g purple sweet potato paste. 300g japanese purple sweet potato (peeled and cubed) method: 20g butter or cooking oil. It’s no secret that i absolutely love anko (red bean paste), and i. Line a 20cm square pan with parchment paper.

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