Blueberry jam filling
350g HP flour, 60g caster sugar, 1/2 tsp salt
1 tbsp crushed Japanese seaweed, 2 tsps instant yeast
135ml iced water, 1 egg yolk
120g sweet potato (skinned, diced, steamed, mashed)
Glazing : 1 egg (beaten)
- Combine A in a mixer. Add in B and beat till a dough is formed. Add in C and beat till dough is smooth and elastic to the touch.
- Place dough in a big bowl and clingfilm it. Proof for 30mins until dough rises to double in bulk.
- Divide dough into portions and shapes as you wish. Leave in a warm place, covered with a damp cloth to rise again about 40mins or double in size.
- Brush with egg wash and bake in preheated oven on the lowest shelf at 180C for 25-30 mins till golden. Remove and cool well on wire rack.