Ingredients with Measurements:
- 1 cup sweet potato puree
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until it becomes frothy.
2. In a large bowl, mix the sweet potato puree, flour, sugar, vegetable oil, salt, cinnamon, nutmeg, and ginger until well combined.
3. Add the yeast mixture to the sweet potato mixture and stir until a dough forms.
4. Knead the dough with a stand mixer fitted with a dough hook attachment for 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until it doubles in size.
6. Preheat the oven to 350°F (180°C).
7. Divide the dough into 8 equal pieces and shape them into oval shapes.
8. Place the dough on a parchment-lined baking sheet and brush them with milk.
9. Bake the sweet potato hwangnam-ppang for 20-25 minutes or until they turn golden brown.
10. Remove the sweet potato hwangnam-ppang from the oven and let them cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 1 hour and 45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 8 sweet potato hwangnam-ppang.
Nutritional information:
Calories per serving: 210
Fat: 6g
Carbohydrates: 35g
Protein: 4g
Fiber: 2g
Sugar: 14g
Sodium: 150mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Coconut oil or butter can be used instead of vegetable oil.
- Pumpkin pie spice can be used instead of cinnamon, nutmeg, and ginger.
Variations:
- Add chopped nuts or raisins to the dough.
- Use mashed pumpkin or butternut squash instead of sweet potato puree.
- Add chocolate chips or cocoa powder to the dough for a chocolate twist.
Tips and Tricks:
- Make sure the yeast is fresh and not expired.
- Use warm milk to activate the yeast.
- Knead the dough until it becomes smooth and elastic.
- Let the dough rise in a warm place for optimal results.
- Brush the sweet potato hwangnam-ppang with milk to give them a shiny finish.
Storage Instructions:
Store the sweet potato hwangnam-ppang in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the sweet potato hwangnam-ppang in a toaster oven or microwave until warm.
Presentation Ideas:
Serve the sweet potato hwangnam-ppang on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the sweet potato hwangnam-ppang.
Pairings:
Serve the sweet potato hwangnam-ppang with a cup of hot tea or coffee.
Suggested Side Dishes:
Enjoy the sweet potato hwangnam-ppang with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the dough is too dry, add more milk.
- If the dough is too wet, add more flour.
- If the sweet potato hwangnam-ppang are not rising, check the expiration date of the yeast.
Food Safety Advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store leftovers properly.
Food History:
Hwangnam-ppang is a traditional Korean pastry that originated in the city of Gyeongju during the Silla dynasty.
Flavor Profiles:
The sweet potato hwangnam-ppang has a sweet and slightly spicy flavor with a soft and fluffy texture.
Serving Suggestions:
Serve the sweet potato hwangnam-ppang as a snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean