Purple sweet potato bread(zi shu hua shi mian bao )

Purple sweet potato bread

Introduction:

"Purple sweet potato is rich in vitamin B, which can maintain skin elasticity and prevent diseases; it is soft and rich in dietary fiber, which can help relieve constipation and reduce weight; at the same time, its sugar index and calorie are much lower than rice, which is beneficial for diabetic patients to assist in the treatment of diabetes and reduce blood sugar. Purple potato has added a bright spot to potato, which is the super antioxidant anthocyanins, which can prevent the damage of free radicals to the human body and prevent the aging of the human body. Big love purple potato, not only because I like the sweet potato and its slimming effect, but also because purple potato has the biggest advantage over other potatoes: it has a charming purple, it contains super antioxidant anthocyanins, for people who work in the computer every day, it is better to use it to protect their skin. So whenever you see purple potatoes, you always buy a few to make steamed bread, stuffing and cooking... Today I made bread with it. It's not only beautiful in color, but also delicious

Production steps:

Step 1: after the oil method, knead all the materials until smooth gluten expansion, add butter, knead until expansion can pull out the film

Step 2: carry out basic fermentation, poke a hole with your hand, and do not retract or rebound

Step 3: wash the purple potato, put it in the pressure cooker and cook it, then peel it

Step 4: press into mud with a spoon

Step 5: add the right amount of sugar and a little salad oil, turn down the heat and add a little salad oil while stirring. Before adding each time, be sure to stir evenly and absorb completely

Step 6: boil it thick and refrigerate

Step 7: press the fermented dough gently and divide it into four parts after exhausting. Knead it round and wake up for 15 minutes

Step 8: divide the purple potato stuffing into four equal parts and knead it round

Step 9: roll each dough into a circle

Step 10: pack in purple potato stuffing

Step 11: wrap the bread tightly

Step 12: "growing oval"

Step 13: use a knife to cut the lines on the surface of the stuffing

Step 14: roll it up in a long way, pinch the two ends tightly, brush the egg liquid on the surface for baking after the second fermentation, preheat the oven at 163 ℃ for 16 minutes, the lower layer to the golden surface, and the temperature is 175 ℃ for 15 minutes (baking temperature is for reference only)

Materials required:

GAOJIN powder: 120g

Low powder: 30g

Sugar: 10g

Yeast: 3 G

Milk powder: 6 g

Salt: 2G

Egg: 15g

Water: 80g

Butter: 15g

Precautions: 1. When heating purple potato stuffing, add a small amount of salad oil several times. You can decide how much you want to add. The stuffing of bread can also be replaced by jujube paste stuffing, red bean stuffing, etc. 2. Don't use too much force when rolling the bread into the stuffing, otherwise it's easy to roll out the skin and expose the stuffing inside. 3. Don't break it too tightly when making diagonal lines. 4. Bake at different temperatures The oven is different in temperature. My oven has only two layers for reference only

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zi Shu Hua Shi Mian Bao