Ingredients:
Mauri Purple Sweet Potato Bread Mix – 1000g
Mauripan Instant Dry Yeast – 11g
Water – 480g
Corn Oil – 8g
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Baking Step:
- Mix group A at medium speed until fully developed (about 10 minutes).
- Add in group B until well mixed.
- Rest dough for 20 minutes and cover it properly to prevent skinning.
- Divide the dough into desired size and rest the dough for 10 minutes, cover the dough.
- Proof at 38°C with 85% humidity for 60 – 90 minutes.
- Bake at 220°C (top heat) and 210°C (bottom heat) for 35 – 38 minutes.