Basil Sweet Potato Chewy Baguette (Goguma Chal Baketeu)

Photo: Korea Ministry of Food and Drug Safety

Basil Sweet Potato Chewy Baguette (Goguma Chal Baketeu)

Name: Basil Sweet Potato Chewy Baguette (Goguma Chal Baketeu)
Cuisine: South Korea
Ingredients: 675 g (Dough) bread flour (dough); 6 g salt; 10 g fresh yeast; 375 ml water (for baguette dough); 300 g Fine Soft T (bread improver); 50 g Fine Soft C (bread improver); 50 g bread flour; 8 g salt; 8 g milk powder; 74 g almond flour; 10 g dry yeast (gold) (gold); 54 g unsalted butter; 50 g egg (1 pc); 200 ml water (for chewy dough); 200 g (Filling) cream cheese (filling); 30 g basil pesto; 20 g egg yolk; 100 g diced sweet potato

바질향이 향긋한 고구마 찰 바케트

Other

OtherCourse

286kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Basil Sweet Potato Chewy Baguette (Goguma Chal Baketeu)

Not spicyVegetarianGluten-freeContains: egg, dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

(Dough) bread flour(반죽재료) 강력분(dough)
675 g
salt소금
6 g
fresh yeast생이스트
10 g
water물(for baguette dough)
375 ml
Fine Soft T (bread improver)파인소프트 T
300 g
Fine Soft C (bread improver)파인소프트 C
50 g
bread flour강력분
50 g
salt소금
8 g
milk powder분유
8 g
almond flour아몬드 분말
74 g
dry yeast (gold)드라이 이스트(골드)(gold)
10 g
unsalted butter무염버터
54 g
egg달걀(1 pc)
50 g
water물(for chewy dough)
200 ml
(Filling) cream cheese(속재료) 크림치즈(filling)
200 g
basil pesto바질 페스토
30 g
egg yolk노른자
20 g
diced sweet potato고구마 다이스
100 g

Nutrition per serving

286kcal

47.11gCarbs

7.97gProtein

7.34gFat

2.07mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mix all the dough ingredients and let rise for 30 minutes, punch, then let rise for another 40 minutes. * Punching means releasing the gas.
Divide into 150 g pieces and let rest for 20 minutes (intermediate proof).
Divide the chewy dough into 80 g pieces and roll each out thin. Pipe on the filling of cream cheese mixed with basil pesto, arrange the boiled diced sweet potato closely on top, and roll it up.
Gently stretch the rested baguette dough, keeping as many air pockets as possible. Place the chewy dough on top and lightly roll it into a log shape.
Spray the dough with water, dust with flour, and let it rise for 1 hour (second rise).
Score three diagonal slashes so the bread does not burst, and bake in a convection oven at 195°C for 16 minutes with 8 seconds of steam.

💡 TipWe used no added sugar and brought out the natural sweetness of the sweet potato.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.