Purple Corn Sweet Bread Roll

Four delicious and soft, milk bread rolls baked with a small amount of antioxidant - purple corn powder The long bread rolls can be cut according to your preferred length after cooling down 😋

Yield: 4 bread rolls in a 20cm square pan

Raw dough weight: 537g

Baking temperature: Preheat oven to 180℃ for 10 minutes, bake at middle rack, at 180℃ for 5 minutes, lower to 170℃ for 10 minutes, off oven and bake for about 5 minutes.

Ingredients

200g bread flour

20g superfine wholegrain flour

10g organic purple corn powder

30g raw sugar

2g instant dry yeast

pinch of vanillin powder, optional

40g natural yeast/sourdough, 100% hydration*

28g yudane dough^

115g low fat milk, cold

15g evaporated milk, cold

20g condensed milk, cold

25~30g water, cold to be added depending on dough condition

2g low sodium salt

30g unsalted butter, softened

some milk as milk wash before baking

about 3 to 4g butter as butter wash after baking

* 40g natural yeast can be replaced by 20g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 28g yudane dough is prepared by combining 15g of bread flour with 14g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, cool down before chilling in the fridge overnight. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

Directions

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. 

Knead the dough till reaching window pane stage.

Shape the dough into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in size.

Dough has doubled after 60 minutes of proofing👇 .

2. Invert the dough onto a floured work top, deflate the dough, and divide into 4 equal portions.

3. Shape the dough into 4 balls, cover with an inverted mixing bowl, and let them rest for about 15 minutes.

4. Take a dough ball, roll out into a flat oval shape in about 5mm thickness.

Flip over the dough sheet so the smoother side will be facing out after rolling up. Use a dough cutter to cut one end of the dough sheet into strands (cut to about 1/3 of the dough length).

Roll up the dough sheet starting from the un-cut end.

5. Arrange the shaped dough in a 20 cm square pan lined with parchment paper. Spray some water over, cover with a cloth, and let the shaped dough undergo 2nd proofing for about 40 minutes, or till the dough double in size.

End of second proofing👇

6. Start to preheat the oven to 180℃ for 10 minutes. About 5 minutes before baking, brush a coat of milk over the dough.

5. Bake the shaped dough at middle rack of a preheated oven, at 180℃ for 5 minutes. Reduce the temperature to 170℃ and bake for 10 minutes. Turn off the oven, and let the buns bake for 5 further minutes.

6. Remove the bread rolls from the oven,   

Brush a thin coat of melted butter over the hot crust.

Lift out the bread from the pan, and let them cool over a cooling rack.

Cut the bread rolls to your preferred length and size after cooling down. 

Enjoy the sweet bread with a small chunk of cold butter. Yummy😋