Purple Potato White Chocolate - Intens


Working Method

Main Ingredients
  • Mixing Spiral: 10mins 1st speed, 5mins 2nd speed.
  • Dough temperature: 25-26℃ 
  • Bulk fermentation:50mins
  • Scale: 50g
  • Intermediate proof: 20mins
  • Make up: Round shape
  • Final fermentation: 60mins at 28℃,80% RH
  • Oven temperature: 200℃ 
  • Baking time: 10-12mins at about 200℃
  • Spread a thin layer white chocolate ganache on top and stick chocolate on top.

White Chocolate Topping
  • Warm cream till 80°C, add in to Carat White Chocolate, mix well.

About this recipe

Complexity level:  

Easy Royal Sweet Potato, an inspired Japanese’s traditional recipe, made with purple sweet potato powder and pieces together with natural fermented sourdough to enhance its elegant taste profile.

Softe R Intens Freshness  enhance the freshness by increasing the softness, crumb moistness and shelf-life of soft breads and rolls .