Sweet Potato Hollow Bread (Goguma Gonggal Ppang)

Steps

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

1. (Filling) Boil the sweet potatoes, peel them, and mash them while adding milk until they become a smooth mousse. * Sweet potatoes boiled in water hold a lot of moisture, so adjust the amount of milk.
2. Mix all the dough ingredients except the butter to the clean-up stage, then add the butter and mix to the final stage.
3. Let the dough rise (first rise) until it is about twice its original volume, divide it into 50 g pieces, shape into rounds, and let rest for 10-15 minutes (intermediate proof).
4. Flatten each rested piece of dough, fill it with the sweet potato mousse, shape it evenly into a round, and place it on a baking pan.
5. Lightly press down on the top of each piece, like a hotteok.
6. Bake at 190°C for about 15 minutes.