Cat

February 5, 2021 at 8:41am

Hi there! I'm using purple sweet potato in my recipe and I'd love to convert to tangzhong:
400g bread flour
250g mashed japanese purple sweet potato (about 300 - 350g potato - peeled, sliced, steamed and mashed)
30g brown sugar
1 ½ tsp instant active yeast
1 tsp salt
40g whisked egg
120g - 150g fresh milk
60g butter

Wondering how you would recommend converting this with so many elements!

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