Purple potato bread(zi shu mian bao )

Purple potato bread

Introduction:

"I haven't made bread for a long time because of my wrist pain. In order to eliminate purple potato, I made purple potato bread today. In fact, the dough with mashed potato will soon be kneaded to the expansion stage. Sisters who have just learned how to make bread can have a try. It's also very good to knead with mashed pumpkin. Purple sweet potato flour with purple sweet potato filling, from the inside to the place is the taste of purple sweet potato, fragrant

Production steps:

Step 1: put 250g flour, 4G yeast, 100g purple sweet potato paste, 130 milk, 40g sugar and 2G salt into the basin

Step 2: make dough

Step 3: knead to the tendon, add butter, knead to the expansion stage

Step 4: put it into the basin for fermentation

Step 5: ferment to twice the size

Step 6: after exhausting, divide into 8 parts evenly, cover with plastic film and relax for 20 minutes

Step 7: 150g purple sweet potato paste, 10g milk and 10g sugar, stir well

Step 8: divide the purple sweet potato paste into 8 parts

Step 9: take the loose dough and roll it into a circle

Step 10: add the purple potato stuffing

Step 11: put it into the oven for secondary fermentation

Step 12: when the fermentation is twice as large, brush the surface with egg white

Step 13: preheat the oven and bake at 180 ℃ for 20 minutes

Step 14: put it on the grill to cool.

Materials required:

GAOJIN powder: 250g

Purple sweet potato paste: 300g

Butter: 25g

Salt: 2G

Fine granulated sugar: 40g

Milk: 140g

Yeast: 4G

Note: Purple potatoes do not sift, a bit of particles feel better. Brush egg white skin color good-looking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zi Shu Mian Bao