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METHOD 

  1. Mix the flour, salt, yeast, sugar and water in a medium-sized bowl. Mix in the bowl until a homogeneous dough is obtained.
  2. Place the dough on a floured table; then knead for 20 minutes, gradually adding in the butter.
  3. Once a light, stretchy dough is obtained add in the cooked and chopped sweet potato. Knead for a further 10 minutes.
  4. ...

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METHOD 

  1. Mix the flour, salt, yeast, sugar and water in a medium-sized bowl. Mix in the bowl until a homogeneous dough is obtained.
  2. Place the dough on a floured table; then knead for 20 minutes, gradually adding in the butter.
  3. Once a light, stretchy dough is obtained add in the cooked and chopped sweet potato. Knead for a further 10 minutes.
  4. Cut and weigh out 40 g pieces; roll them into balls, then stretch out using a rolling pin to attain about a 25 cm strip of dough. Cross the ends over twice to create a braid shape.
  5. Place the pieces on a greased tray, cover with a damp cloth and leave for 40 minutes (or until they double in size).
  6. Spread the 3-yolk mix onto the rolls.
  7. Put the tray in an oven preheated to 180ºC. Bake for 15 minutes.

 

LONGEVITY

 

Longevity 36 hours     

 

PROFILE OF THE BREAD

 

Notably sweet and fatty dough, direct method (no pre-fermentation used).

 

No. DAYS PREPARATION: 1

 

Day 1: 20-25 minutes mixing; 60 minutes fermenting, shaping and positioning; 15 minutes baking.

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Ingredients 4 persons
  • INGREDIENTS
  • 1000 g baker´s flour (all-purpose flour)
  • 20 g salt
  • 20 g yeast
  • 300 g water
  • 130 g sugar
  • 500 g sweet potato
  • 200 g butter
  • UTENSILS
  • 1 medium-sized bowl
  • 1 measuring jug
  • 2 plastic spatulas / scrapers
  • 1 tray
  • Cling film
  • EQUIPMENT
  • 1 scales
  • 1 oven.
Recipes. The Cook & Chef Institute