Jumaa Mubaraq to all.
The recipe that I am going to share with you today is recommended to me by Sharifah Aliyyah Albukhary, a friend I met in Facebook. Thank you Aliya for recommending. It's a lovely recipe and much enjoyed by the family. Nanti share lagi ek... :D
Adapted from : Sherlie of Allrecipes
1 (.25 ounce) package active dry yeast (1 1/4 teaspoons)
4 tablespoons white sugar
1/2 cup canned sweet potato puree (please refer to NOTE)
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
3 1/2 cups all-purpose flour
2 tablespoon custard powder
3/4 cup fresh milk
3 tablespoons sugar
Method for Custard :
1. Put all the ingredients for custard in a small pot. Mix well.
2. Place the pot over low heat and keep stirring till the mixture thickens.
3. Set aside.
1.Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
2.Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
3.Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
4.Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
1. I used my breadmaker to do the kneading. For the breadmaker method, you can just refer to my previous posts on bread. Thank you.
2. Potato puree : Peel one medium sized potato. Cut to cubes and boil till soft. Remove from heat and straight away mash it. Ready to use.
Have a safe and wonderful weekend everyone!