Purple Sweet Potato Sweet Potato Soft European
This bread is made to use up the purple potato powder bought before early, and the finished product is also strong, so it is recorded so that it can be made later. Purple potato dough refers to Mr. Hutch's pumpkin cocoa soft Europe, and sesame potato stuffing can refer to any sesame potato soft Europe in the kitchen.
Food Ingredients
Purple Sweet Potato Dough
high gluten flour
203g
whole wheat flour
17 grams
Sugar
17 grams
Salt
2 grams
Purple sweet potato mud
56g
instant yeast
2 grams
Milk
125g
Butter
17 grams
Potato sandwich:
glutinous rice flour
70g
corn starch
20 grams
Milk
120g
Sugar
30 grams
Butter
10 grams
Inside stuffing:
Raisins, walnuts, red beans, etc
The right amount (or your favorite nuts)
Step
1
Mix and knead the necessary materials for the dough except butter until the expansion stage, then add butter and knead until the film is formed.
2
Round the dough into the container cover with plastic wrap for basic fermentation (one round)
At this time, you can make a potato sandwich: stir the required materials (except butter) evenly, steam them in a pan for about 10-15 minutes, add butter and knead them with gloves until the butter is completely absorbed. Cover fresh-keeping film for standby
At this time, you can make a potato sandwich: stir the required materials (except butter) evenly, steam them in a pan for about 10-15 minutes, add butter and knead them with gloves until the butter is completely absorbed. Cover fresh-keeping film for standby
3
Dough to double the size (one shot completed)
4
Divide the dough into 3 portions on average, exhaust, round and cover with plastic wrap to relax for about 10 minutes.
At the same time of relaxation, the potato is divided into 3 parts.
At the same time of relaxation, the potato is divided into 3 parts.
5
Knead the dough round, thick in the middle and thin on the side (I didn't use a rolling pin this time) and spread the potatoes and nuts I like.
6
Squeeze into a triangle with your fingertips (do not use your fingernails)
7
Second fermentation to double the size
8
dusting and cutting
9
Bake at 200 ℃ for 20 minutes (check after 15 minutes, cover with tin foil to continue baking)
10
It's cool out of the oven. I feel much better than before, so I leave a menu.
about
Cloud Milk Bun (Oil Free Low Sugar)❗Non-kneading gloves-free film❗️
Lack of emergency replacement of baking materials ~ conversion and blending of high gluten, medium gluten and low gluten flour
🔥a success🔥The recent fire of wool ball bread
Healing line net red bread wool ball bread🧶(including shaping video)
Milk rolls (direct method)
The lazy lotus leaf cake, which only needs to be fermented once, can be smooth and soft without having to knead the dough.
You can eat it all with your mouth-Hokkaido red bean paste
Light cream toast "70% refrigerated medium seed method 」
Low-oil, low-sugar, multi-grain whole-grain toast