Delicate, soft, nutritious and delicious bread -- purple potato roll(xi ni rou ruan ying yang mei wei de mian bao zi shu mian bao juan )

Delicate, soft, nutritious and delicious bread -- purple potato roll

Introduction:

In addition to the nutritional components of common sweet potato, purple sweet potato is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh most essential nutrients after water, protein, fat, carbohydrate, vitamins and minerals. Anthocyanins are the most direct, effective and safe free radical scavengers found in the scientific community to prevent and treat diseases and maintain human health. Their ability of scavenging free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Purple sweet potato will become one of the main raw materials of anthocyanins. Although we know that purple sweet potato has high nutritional value, we usually buy it less, because the purple sweet potato we see in the supermarket is always very small, which makes peeling very troublesome. A few days ago, I went to the supermarket and saw that the purple potatoes were still quite big, so I bought two and came back to do something. Bread has been made many times, but it has never been made with stuffing. So this time, I decided to make a bread with stuffing, and purple potato is also used. The photo was taken the next day, so the bread was a little wrinkled. The taste is great, very soft, purple potato stuffing is also very delicate, a delicious bread

Production steps:

Step 1: wash the purple potatoes first.

Step 2: steam the purple potato to a state where it can be directly pressed into mud. It takes about 30 minutes to steam. When steaming, there is no need to cover it with fresh-keeping film. After steaming, if there is water in the purple potato, pour out the water. After steaming, there is basically no water in it. Then press the purple potato and add sugar and light cream at the same time.

Step 3: mix well, cool and refrigerate.

Step 4: knead the ingredients except butter.

Step 5: add butter and knead after 20 minutes.

Step 6: knead the dough until it is covered.

Step 7: ferment the dough for the first time.

Step 8: ferment the dough to twice the size.

Step 9: divide the dough into 10-12 equal parts, exhaust, round, because this time the dough is a little sticky, so it is not completely round, relax for 10 minutes.

Step 10: shape the dough into a big end and a small end switch, roll it open, turn it over, spread the purple sweet potato paste on the flat, and leave a little bit of it around.

Step 11: roll up from the side of the big head and pinch the necking at the end. I haven't pinched a few.

Step 12: after the second fermentation, brush the surface of bread with egg liquid, sprinkle with white sesame, and bake in the oven.

Materials required:

Water: 30g

Egg liquid: 30g

White granulated sugar: 40g

Salt: 3 G

High flour: 300g

Milk powder: 8g

Purple sweet potato paste: 90g

Yeast: 4 g

Butter: 30g

Cream: 50g

Note: raw materials: water 30g egg liquid 30g sugar 40g salt 3G high powder 300g milk powder 8g purple sweet potato paste 90g yeast 4G butter 30g stuffing: purple sweet potato paste 250g sugar 30g light cream 50g purple sweet potato paste in raw materials I also put after mixing with light cream. I checked the formula of fireworks room on the Internet. The dough is a little sticky after kneading. I think it has something to do with the humidity of purple sweet potato, but The final product still tastes great. Baking: the middle layer of the oven is 180 degrees for 15-20 minutes. If the oven can bake two plates, it's better to open the oven. There will be more space between the dough. I put it on one plate and it's too tight.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Xi Ni Rou Ruan Ying Yang Mei Wei De Mian Bao Zi Shu Mian Bao Juan