RECIPE OF MOUNTAIN SWEET POTATO CHEESY LOAF WITH NATURAL YEAST STARTER (NO COMMERCIAL YEAST ADDED) 山型天然酵母紫薯芝士面包

Ingredients:

Tang Zhong

80 gram milk

16 gram flour

Sponge Dough

40 gram natural yeast starter

60 gram blue pea water

110 gram flour

Make sponge dough, keep in the fridge ovenight.

Main Dough

145 gram of bread flour

40 gram of natural yeast starter

1 tsp Salt

5 gram of milk powder

20 gram condensed milk

20 gram of water

43 gram of mashed purple sweet potato

20 gram of shortening (can replace with butter)

Mozzarella Cheese (Optional)

Method:

1. Stir milk + flour until flour has fully incorporated. Heat up until the the mixture has come to 65 C - Gluey. Set aside.
2. Mix the sponge dough ingredients and place at the counter top until it has become double or triple it size. (It will take about 2-3 hours)
3. Then, follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening)
4. Select dough mode for 15 minutes, add in shortening for another 15 minutes.
5. At this stage, your bread dough has become very pliable. Use hand knead for another 5-10 minutes.
6. Proof bread for 4-5 hours or until it has become double it size. 
7. Then punch down the air and roll like Swiss roll. You may add some Mozzarella Cheese too. As for this bread, after i flatten my dough, i sprinkled some Mozzarella Cheese on top the bread dough, then roll it up before i place the bread dough in the bread pan.
8. Then rest the dough for another 3-4 hours or until it has double it size. 
9. Then preheat your oven @180 C and bake for 45 minutes.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.