Pumpkin, purple potato and bean paste rolls(nan gua zi shu dou sha mian bao juan )

Pumpkin, purple potato and bean paste rolls

Introduction:

"The bean paste left over from making moon cakes has been put in the refrigerator. After the crazy Mid Autumn Festival, I don't want to touch it any more. It's really strange. I really want to eat a kind of food only when I have to have a holiday. There seems to be no time limit. I can eat it any time. I miss it if I don't eat it in a few days. These days, I play with pumpkin and purple potato every day. For these two foods, I really like them very much. With bean paste stuffing, this kind of bread is really healthy and delicious. This time I specially tried not to add butter. I feel very soft. I feel more comfortable without butter! I'm not afraid of long meat! It's good to bake by myself. You can adjust it according to your preference. The best one is the one that suits you

Production steps:

Step 1: put the pumpkin puree into the bread barrel

Step 2: put all the ingredients in the main ingredient

Step 3: use the dough button to make the dough

Step 4: all the ingredients of purple potato dough are in the excipients, and the purple potato dough is also good

Step 5: reserve the bean paste

Step 6: exhaust the two dough

Step 7: take a small portion and roll it into an oval shape

Step 8: put the bean paste stuffing on it

Step 9: fold the two sides of the dough in the middle and press the two ends tightly

Step 10: make a cut in the middle with a knife

Step 11: reverse one end from the middle to form a pattern

Step 12: place the bread in a warm place for second baking. Put the bread germ into the preheated oven and bake at 170 ℃ for 12 minutes

Materials required:

Flour: 140g

Pumpkin puree: 40g

Sugar: 10 g

Egg liquid: 10g

Milk powder: 1 spoonful

Yeast: 3 G

Water: 80g

Salt: quarter teaspoon

Purple sweet potato paste: 30g

Note: 1, do not put too much bean paste stuffing, leakage can not be beautiful Oh! 2. After the dough is wrapped with bean paste, the two ends should be pressed slightly so that the filling will not be exposed. 3. Because the water content of pumpkin puree and purple potato puree is different, you should adjust the addition of water according to different situations. 4. In the ingredient list, the main ingredient is pumpkin dough, and the auxiliary ingredient is purple potato dough.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nan Gua Zi Shu Dou Sha Mian Bao Juan