Pork bun with purple potato(zi shu pai bao )

Pork bun with purple potato

Introduction:

"There are some purple potatoes left in the dumplings. I'd like to see how the light purple behaves in the bread. This time, the flour is also a high gluten flour specially used for bread. It only uses ordinary recipes. The paibao made is super soft. My parents like it very much. A sense of happiness and achievement. Although my husband and I only ate three. Because it wasn't made on weekends and I wasn't at home during the day, I used a convenient way to prolong the fermentation time: Live noodles in the morning and put them in the unheated kitchen (in the north of February). In the evening, put the shape into the mold and put it in the oven for second fermentation overnight. The next morning, the buns were already full of the whole baking tray. Preheat the oven and you can wait to eat the purple potato chops. "

Production steps:

Step 1: bread machine for the first time live noodles, add all the ingredients except butter. After finishing, add butter and make a second dough.

Step 2: the flour used is high gluten flour purchased online, which is better than some wheat cob flour.

Step 3: put the noodles in the kitchen and seal them with plastic wrap. I did this before I left in the morning.

Step 4: good hair when you come back in the evening

Step 5: arrange the shape and put it into the mold, that is, the rectangular deep baking tray. The light in the kitchen is not good at night, and the step pictures are not enough, ha ha

Step 6: sprinkle some sesame seeds and put them in the oven. The next morning, the buns were all over the pan

Step 7: preheat the oven for a few minutes and rinse the top with egg (another egg). Put the baking tray on the bottom, set the upper and lower heating tubes at 150 ℃ respectively, and bake with hot air for 20 minutes

Step 8: the temperature of my oven is slightly higher, 20 minutes is enough

Step 9: the texture of this small row bag is softer than before. It has something to do with the gluten of flour and the time of fermentation and baking.

Materials required:

GAOJIN powder: 350g

Purple sweet potato paste: about two eggs

Milk powder: About 20g

Sugar: About 20g

Butter: 15g

Egg: 1

Milk: moderate

Salt: 1g

Yeast: 3 G

Sesame: right amount

Note: 1. The fermentation time is quite long. It is feasible in winter in the north, and it should be considered in other seasons or in the south. The advantage of this method is that you don't need to spend a large amount of time staring at home. 2. The baking tray is a non stick one. It's ok if it's not greased. When shaping on the cutting board, put some edible oil on your hands to prevent it from getting stained.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Zi Shu Pai Bao