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1
Make the sweet potato filling (paste) and divide it into 6 equal portions.
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2
Refer to(Step 1-4).
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3
Add the ingredients for the dough in the bread maker pan according to the manual and press start.
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4
The cycle setting may depend on the manufacture.
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5
Choose the setting that makes dough until the first rising and you will take it out at the end of the cycle to make different variations.
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6
Once the cycle is done (or the 1st rising is done), take the dough out of the pan.
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7
Weigh the dough, divide into 6 equal pieces and form them into rolls.
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8
If the whole dough weighs about 380 g, you will have 6 pieces of about 63 g of the dough each.
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9
Cover the rolls with a wet towel to prevent them from drying out.
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10
Let sit for 10 minutes as is (this is called bench time).
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11
Roll out the dough into about 10 x 20 cm rectangle.
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12
Spread the sweet potato filling onto half of the dough.
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13
Leave about 2 mm from the edge uncovered.
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14
Fold the dough in half and make 2 slits lengthwise.
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15
Twist the dough a few times.
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16
It's easier to hold onto one of the edges, and pick up the other edge to twist.
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17
When you twist it, try shaping it so the sweet potato filling can be seen through the slits, so it will look pretty after baking.
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18
Press the end down onto the parchment paper lined cookie sheet, so it does not untwist.
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19
Repeat the process to make 6 pieces.
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20
Cover the dough with a damp cloth again at this step as well.
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21
Cover the dough with plastic wrap after placing it onto the cookie sheet.
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22
Cover the dough with plastic wrap and place a damp towel on top of it, and let it rise at 40C for 15 minutes.
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23
Preheat the oven for rising the dough at 40C beforehand.
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24
After letting the dough rise in the oven for 15 minutes, let rise 10-15 minutes more at room temperature.
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25
Since you will need to preheat to the oven to bake the dough, take the dough out from the oven and let it rise at room temperature.
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26
Preheat the oven to 190C.
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27
Once the dough is out from the oven, preheat the oven right away.
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28
When the dough is puffed up and has doubled in size, the rising is done.
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29
If you are rising the dough at room temperature only, it should look the same.
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30
Apply some egg wash on the surface with a brush, and sprinkle some on black sesame seeds.
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31
Bake at 190C for about 14 minutes.
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32
The baking time should be between 12-14 minutes.
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33
Check it at 12 minutes in the oven, and take them out when browned to your liking.
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34
Once they are done baking, place them on a rack to cool and they are done!
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35
If your bread maker is the kind that the dry yeast is added into the pan with the other ingredients, make sure to separate it from the salt.
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36
2/3 of a teaspoon for the salt and the dry yeast is about 2 mm lower than the top edge of the teaspoon.
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37
It may appear to be about 3/4 of a teaspoon.
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38
Annoh sweet potatoes are used in this recipe, and I recommend using them If you are using Annoh sweet potatoes, prepare them by either steaming or baking to cook them through.
