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1
Combine the bread flour and cake flour in a bowl.
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2
Add the caster sugar and dry yeast near to you, and add the salt on the far side.
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3
Combine 30 g of the egg and milk, then warm up the mixture until it is warm to the touch.
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4
Pour it over the yeast.
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5
When it's no longer floury, place the dough onto a counter.
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6
Knead the dough for about 10 minutes, pushing it down and out with your palm.
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7
When the dough looks glossy, add the margarine and knead some more.
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8
When you add the margarine, the dough will break apart to start with, but it will gradually come together.
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9
Once you have finished kneading, pull the top part of the dough down to the bottom to shape a ball.
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10
Seal the bottom and put it back to the bowl.
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11
Cover the bowl with cling film and wet kitchen paper.
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12
Let it rise with the oven's proofing function at 40C for 40 minutes for the first proofing.
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13
(In summer, you can let it rise at room temperature.)
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14
Mash the sweet potato with a spoon.
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15
I used `anno-imo` and didn't add anything, but if you add some sugar and butter, add at this point.
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16
After the first proofing, divide the dough into 8 portions.
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17
Shape each portion into a ball, firmly seal at the bottom.
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18
Cover with cling film and wet kitchen paper, and leave them to rest for 15 minutes.
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19
After 15 minutes, roll the dough out to an oval (rectangle) shape.
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20
Spread the sweet potato paste on the front 2/3 of the dough.
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21
Roll it up from the front, and seal the edge and both ends firmly.
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22
Place the dough joint-side up, make a long cut in the center with a scraper, leaving space on the both ends.
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23
Take one end and feed it through the center about 3 times.
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24
Shape the dough nicely and place on a baking tray.
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25
Cover with cling film and wet kitchen paper.
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26
Let it rise with the oven's proofing function at 40C for 30 minutes for the second proofing.
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27
(In summer, you can let it rise at room temperature.)
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28
After the second proofing, preheat the oven to 190C.
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29
Meanwhile, brush the leftover beaten egg on top of the dough, and sprinkle some black sesame seeds.
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30
Bake in the oven for 17 minutes at 190C.
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31
And it's done!
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32
(Adjust the cooking temperature/time depending on your oven.)
