Clover purple potato bread(si ye cao zi shu mian bao )

Clover purple potato bread

Introduction:

"[bread flowers blooming on the winter table] the most wonderful way to bake bread at home is to reshape the bread and make it into various shapes with your favorite ingredients. You can say that it's really at your heart. When the bread expands a little in the oven, the aroma begins to spread in the house, and this wonderful warm smell, the sweet taste of fresh bread will make you feel extremely happy ~"

Production steps:

Step 1: mix all the ingredients of the dough and knead until the gluten expands and the surface is smooth. Place the dough in a humid environment of about 28 ℃ for the first fermentation until the small holes poked by hand with flour do not rebound. After fermentation, take out the dough to exhaust, divide it into small dough (about 9 pieces) of 60g, roll it round, cover it with plastic film and relax for 15 minutes.

Step 2: squeeze the purple potato stuffing into 25g balls (about 9). Roll the relaxed dough into a round piece with a little thick in the middle and a little thin around, and wrap in a purple potato filling.

Step 3: fold the dough down and roll it into a thick round piece again. For the beauty of the finished product, try to roll it round. Use the scraper to cut 8 pieces evenly along the circumference of the dough. Be sure to cut through, but keep the center of the dough.

Step 4: turn each piece of dough over, cut face up, and then gently open the incision to expose the purple potato stuffing. (note that when the dough is turned over, the turning direction of the adjacent two pieces of dough must be opposite, so that the finished product can form a beautiful clover shape.

Step 5: place the dough on the baking tray and place it in a humid environment of about 38 degrees for the second fermentation. After fermentation, brush the surface with egg liquid.

Step 6: preheat oven 180 degrees, middle layer up and down the fire, 15-20 minutes.

Materials required:

Soup: 84g

Water: 85g

Fine granulated sugar: 42g

Low gluten flour: 56g

Instant dry yeast: 6G instant dry yeast

Purple potato filling: 225g

Whole egg liquid: 30g

Salt: 2.5G

High gluten flour: 210g

Milk powder: 20g

Salt butter: 22G

Note: preparation: 1. Soup production method: mix flour and water according to the ratio of 1:5, stir evenly, then heat on a small fire, during the continuous stirring to prevent paste pot. When the temperature of the batter reaches 65 ℃, leave the fire quickly and sit in cold water to cool down to room temperature. (Note: when mixing the raw materials of the soup seeds, you should prepare more than the amount used in proportion, because the soup seeds are wasted in the production process.) 2. How to make purple potato stuffing: 180 grams of purple potato (peeled) are steamed and pressed into mud, 35 grams of fine granulated sugar and 20-30 grams of milk are added to mix well. (the bowl of steaming purple potato should be covered with plastic film to prevent dispersion; the amount of milk should be determined according to the actual situation, and the filling of purple potato should be moist and delicate.)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Si Ye Cao Zi Shu Mian Bao