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Make Yudane the night before. Place the bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *1
Add all bread ingredients to the bread machine.
Knead them for 20 minutes.
While the bread is being kneaded, make the purple sweet potato and kabocha pumpkin paste.
Place each powder into two separate small bowls and add water and stir. Set aside.
When the surface of the dough becomes shiny, take the dough out of the machine and divide the dough into three (to make white, purple, and orange dough).
Knead the purple sweet potato paste into one dough and the kabocha pumpkin paste into another.
Spray some oil in three bowls and put each dough in the centre.
Cover each bowl with cling wrap and leave them somewhere warm (or leave them in an oven for 1 hour at 30 c).
Once the dough has been left for an hour (or doubled in size) take each out of the bowl and place onto a floured bench or chopping bread. Preheat the oven to 180 c.
Punch each ball of dough down and divide them into 6 even-sized pieces. Shape each piece into a nice round shape and place it in a baking tin lined up next to each other.
Cover the baking tin with cling wrap and leave it in warm place till the size of the dough doubles.
Bake it for about 20 minutes. Occasionally check the bread to see if it has become browned (you need to cover with aluminium foil to prevent further browning or burning).
Take the bread out of the oven once it has cooked, allow it to cool down a little, then have fun decorating it with a deco-pen filled with melted chocolate.
Serve the bread on a plate for everyone to pull apart.