Korean street food, purple sweet potato bread
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- čas přidán 26. 04. 2020
- Purple sweet potato bread, very popular in Korea recently
Said it is bread, but it basically doesn't use flour, and it doesn't need fermentation.
No matter from the appearance or taste, it is more like roasted sweet potatoes in purple coat
The recipe was modified based on Korean recipes found online. There will be differences in the water absorption of flour and starch. I recommend you to put a little less water first, and then make final adjust after kneading it with butter. If you happen to put too much water in the beginning, you can add a small amount of glutinous rice flour.
Hope everyone can make your satisfactory sweet potato bread!
Dough:
Wheat flour 20g
Tapioca starch 110g
Salt 2g
Boiling water 50g
Oil 12g
Egg 12g
Maltose 10g
Butter 20g
Purple sweet potato powder
Sweet potato paste:
Sweet potato 400g
Sugar 15g
Honey 15g
Oil 20g
Sweet potato filling:
Sweet potato paste 160g
Steamed sweet potato 100g
50g dough + 50g filling, bake at 150°C for 12 minutes
#SweetPotatoBread #KoreanStreetFood #PurpleSweetPotato - Jak na to + styl
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真的是很用心，這食譜讓我沒有踩雷，好感動，謝謝大愚食堂😭
看着好好吃！
This was the fist time for me to se sweet potato bread look delicious thanks for the recipe👍
This is amazing, it looks like a ready sweet potato! 😮
这个我好喜欢💕
太厲害了～外觀跟真的地瓜一樣～讚👍
Perfectly made 👍 👏looks amazing 😍joined you dear ❤️
真棒👍
影片精緻簡潔😎
配音好聽
Delicious
哗，做得太精致了。收藏了，订阅了45十点赞。谢谢分享！加油。👍👍👍
看上去就很好吃:)
老师我已订阅了,辛苦了老師真用心 解说.很有趣，也有真诚感，，感恩老师食谱。👍👍👍
谢谢你
8.13 后的音乐好喜欢。
Minunata fetita multumesc❤❤❤
真像我家的小红薯啊，乱真👍
太厉害了👍👍
谢谢，做饭是兴趣，一齐努力
看了這影片深受吸引，我們也嘗試做地瓜麵包了，不過我們是用氣炸鍋做，做麵包真的不容易哇！但做出來真的很好吃😋😋😋
用气炸锅也很好呢，虽然辛苦，成品好就觉得一切都值得
This looks great and delicious! What would I substitute since I don't have any Tapioca Starch available?
Perhaps you could try with the mixture of wheat flour and sticky rice powder. If only with sticky rice powder, the bread would be too soft, so wheat flour could help to shape it well. Just my assumption for your reference. If it works, please let me know. 😊
@@YuCuisine Thank you for your feedback! I'll comment once I try that out.
真的很像！看起來很好吃！加油朋友
谢谢
您好，請問麵皮裡的「麥芽糖」，能用蜂密代替嗎? :) 謝謝。
用量很少，可以直接省掉，或者换成一半重量的蜂蜜试试，这样可能甜度会差不多
知行合一，难得的敬业阿婆主，学习了，做视频最重要的不是为了流量，而是为了信任
哇，你手好快！流量我当然也想要，但是急不来，视频质量不好自己这关过不去
@@YuCuisine 老胡做了期质和量的，我正在看，最近比较纠结，觉得真也更重要
@@user-rf9wb9up5e 老胡是谁？
@@YuCuisine 老胡的油管研究院，强烈推荐
热腾腾吃就好吃，冷了就硬不好吃，是不是木薯粉的关系？我想弄个冷了皮也不会硬硬的有什么方法呢？
跟木薯粉肯定有关系，把皮尽量做薄试试，不知道增加糯米粉的比例会不会好些，你可以试试看
老師，請問下，這個方子做好，放涼了隔天會不會不好吃
我觉得是会硬的，蒸一下会回软，但颜色就没这么好看了
@@YuCuisine 好的謝謝老師
想請問一下 麵粉是高筋麵粉嗎？
是的，高筋粉吸水性好一点
请问那个是配方呀？写出来跟视频配方不一样的
配方在视频结尾，跟说明里的是一样的，视频里我做了两次，你可以参考后一次的，面粉用高筋的会好一点，吸水性强
这个好，转发给朋友了
谢谢
What is the shelf life of this? And how to keep it for a long time?
I only kept it overnight, so cannot tell you how long it could remain fresh. But it tastes the best shortly after baking.
馅儿里可以放点芝士，否则就有点干
7:38
油就是用沙拉油就可以了嗎？
对，没什么特殊气味的色拉油
你好 这木薯粉有几种？韩国木薯淀粉用3种T，202，C 这都什么呀？
我这里只有菱粉，应该是最常见的木薯淀粉，据说韩国那三种有一个是增加韧性的。你如果要试做的话，水不要一次加足，少量多次慢慢调整
Yu Cuisine大愚食堂 谢谢🙏我试一试吧。
联华不是关门了么，你这些乱七八糟的原料都是哪儿买的？
联华开着呢，戴口罩就给进