Soybean Powder Soboro Bread (Kongganu Soboro)

Steps

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

1. (Filling) Mix the steamed sweet potato with milk, chopped almonds, and cranberries. * Sweet potatoes boiled in water hold a lot of moisture, so adjust the amount of milk.
2. (Biscuit topping) Soften the butter, mix in the roasted soybean powder and salt, then add the egg little by little, kneading so it does not separate. Add the sifted rice flour and baking powder, mix, and rest in the refrigerator for 30 minutes.
3. Knead all the dough ingredients except the coconut oil; when it forms one mass, add the coconut oil and knead until soft, then let the dough rise until doubled (about 1 hour).
4. Divide the risen dough into 30 g pieces, shape into rounds, let rest (about 15 minutes), then press out the gas and wrap each piece around 40 g of the filling from step 1.
5. Divide the biscuit dough into 20 g pieces, roll each thin on a plastic sheet, and use the plastic to cover the bread dough. * If the dough sticks to the plastic, sprinkle a little dusting flour.
6. Place on a baking pan, let rise for about 15 minutes (second rise), and bake in an oven preheated to 180°C top heat and 160°C bottom heat for 20 minutes.