●"Purple Sweet Potato Fine Powder" is fine grinding by our special manufacturing method.
This method is keeping a Purple Sweet Potato's purple color and nutrients.
"Purple Sweet Potato Fine Powder" is very fine powder. This powder's particle size is 20micron meter.
"Purple Sweet Potato Fine Powder" does not need a refrigerator.Because it contains only 8% moisture.
●The Proccessing factory of Purple Sweet Potato Fine Powder was certified FSSC 22000 at September 28, 2015.
*FSSC 22000 : Food Safety System Certification 22000.
●What is FSSC 22000 certification?
“FSSC 22000 certified” indicates that the examination agency has confirmed that it is a factory with established management system to ensure food safety.
(Currently, over 15,000 organizations have acquired FSSC 22000 certification in over 140 countries.) From this thing, We think that our products can be used more reliably to our customers.
By the way, ISO 22000 is known as certification concerning food safety assurance. The difference between ISO 22000 and FSSC 22000 is that FSSC 22000 is a standard that stipulates stricter requirements in addition to ISO 22000 requirements. These additional requirements for FSSC 22000 are prepared by the Food Safety Certification Foundation FFSC. It is decided by GFSI, a non-profit organization to which global distribution companies and food companies subscribe.
Ingredients(for 1loaf of bread.18cm)
doughA
Purple Sweet Potato powder containing dough
(1) Hard flour 115 g
Purple Sweet Potato Powder 5g
Instant dry yeast 2g
(2) 2 g of salt
5 g of sugar
(3) 80 g of water
(4) Unsalted butter 10 g
Dough B
(1) 115 g of Hard flour
(3) 75 g of water
Directions
1. ※ Work on the same as fabrics A and B. Mix the ingredients of (1) well with a whipper, make a hole in the center, add (2), and dissolve by adding (3).
2. Mix the whole powder to make the dough and put it on a table and knead.
3. When the dough comes off the platform and comes out with a marshmallow-like elasticity, check that the dough has stretch, roll it into a ball and let it rest for 3 to 4 minutes.
4. Check the stretch again on the dough and mix (4) into the dough.
5. Put the end of the dough down into the ball and put on a wrap. Put A and B in separate bowls and ferment for 60-70 minutes at 26-28 degrees.
6. Re-roll out of the ball, wrap and rest at room temperature for about 20 minutes.
7. Apply unsalted butter (inside the amount) to the bread mold and lid.
Using a rolling pin, stretch the 8.6 fabric into a rectangle that measures 25 cm by 18 cm (the size of the model).
9. Lay the dough A on the dough B by shifting about two fingers, and wind the two doughs together from the front.
10. Hold the side down and put it in the loaf pan with the end of the roll down.
11. Wrap and ferment for 50 to 60 minutes at 26 to 28 degrees, and if you can swell to the lower finger of the mold, cover with a lid.
12. Bake in a 200 ° C oven for 30 minutes, out of the mold and bake again for 5 minutes.
Ingredients(9 pieces of Madeleine type of 7 cm in diameter and 2 cm in height)
Koshian 360g
2 eggs
Top white sugar 50g (sifting)
Granulated sugar 30g
15g of flour (weak flour)
25 g of purple sweet potato powder
Chestnuts, raisins (as you like for decoration)
1. Add egg yolks to Koshian and mix.
2. Mix the white sugar into "1."
3. Boil the egg white in a separate bowl and make the meringue while gradually adding the granulated sugar in three portions (until the horns stand up).
4. Mix "2." and "3." so as not to crush the bubbles as much as possible.
5. Mix flour and purple sweet potato powder, add 2 pieces of flour to "4.", and mix it so as not to crush bubbles as much as possible.
6. Put in a squeeze bag and pour in until about 7 to 8 minutes of Madeleine cup.
7. Decorate with chestnuts and raisins, etc., and steam for 15 to 20 minutes in a steamer where steam is completely released.
Ingredients
● 1 tablespoon of purple sweet potato powder
● 150g of yogurt
● Kiri (cream cheese) 2 pieces
● 30g of granulated sugar
● Appropriate amount of mint leaves
1. Put "purple sweet potato powder" in yogurt and mix well
2. Add cream cheese and granulated sugar at room temperature to "1."
3. Pour "2." into the mold of the ice tray and freeze it in the freezer.