Cookim Mama

1: Make the tangzhong. Mix 3 tbsp of flour and 1/2 cup milk in a small pot until no clumps remain. Cook over medium heat until it resembles mashed potatoes, then remove from heat and set aside.

2: In a stand mixer, combine all ingredients except butter and sweet potato powder. Mix for 5-10 minutes until dough comes together. Add butter and mix for another 5-10 minutes until rough window pane forms.

3: Divide dough into 3 sections. Incorporate 2g of purple sweet potato powder into one section and 6g into the other two. Form into balls, cover, and let rise until doubled in size (~1hr).

4: Punch dough to deflate. Roll each dough into an 8”x10” rectangle. Stack them with plain dough on the bottom and darkest purple on the top. Roll out to 11”x18”.

5: Starting at the 18” side, roll into a log, cut in half, twist the sections with colored part facing up, pinch ends together, and fold ends.

6: Place the dough into a 9”x4” pullman loaf pan and let rise until pan is 85% filled.

7: Preheat oven to 350F and bake for 25-30 minutes. Remove from pan and let cool before serving.