Purple Sweet Potato Butter Cream Bread (Jasaek Goguma Beoteo Keurim Ppang)

Steps

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

1. (Filling) Mix the boiled bam-goguma and banana into a paste and shape it into 35 g balls; slice any leftover banana 0.5 cm thick.
2. (Butter cream) Mash the boiled purple sweet potato and bam-goguma and mix in water, then mix in the cake flour and 1 beaten egg, add the butter and mix without lumps, and put into a piping bag.
3. Add the salt and yeast to the sifted bread flour and cake flour, mix in 130 g bam-goguma, 180 g banana, and 1 egg, and when the dough forms one mass, add 30 g unsalted butter and knead.
4. Let the dough rise (first rise) until doubled, divide into 50 g pieces, shape into rounds, and rest for about 10 minutes (intermediate proof).
5. Wrap the dough around the paste and banana slices, shape into rounds, and let rise again (second rise); pipe on the sweet potato butter cream before baking. * If the seam opens, the dough will burst while baking, so seal it carefully.
6. Bake in an oven preheated to 180°C top heat and 160°C bottom heat for 20 minutes.