Pigtail bun with purple sweet potato and milk(zi shu nai xiang bian zi bao )

Pigtail bun with purple sweet potato and milk

Introduction:

"I've been learning baking for some time. This is the fourth time I've made bread. It's better. The first time I made bread, the scalp is hard and not delicious. The second time is to do fermentation too much, sour taste is heavy, not delicious. The third time I was a chieftain, the result collapsed. To sum up the previous failure, it's better to be a chieftain this time. This time, it's OK. It's not retractable, it's not sour, and it's not hard. The children still give face to wipe them out. "

Production steps:

Step 1: high gluten flour 500g, purple potato 55g, fresh milk 230g, butter 30g, yeast 5g, egg 50g, sugar 50g

Step 2: fresh milk, white sugar, high gluten flour and yeast (dig a small hole in flour and put in yeast) are poured into the bertui bread maker. Start the program for 6 minutes and pause for 3 minutes

Step 3: scrape the purple potato into thin slices, then add the dough to start

Step 4: at this time, I forgot to put the eggs. I quickly beat in the eggs. Fortunately, I had time

Take a look at the fifth stage of the process: even if it's not easy to pull the dough apart, the first stage is not good

Step 6: add butter and observe the gluten expansion stage at any time

Step 7: the second program is over, and it's smooth.

Step 8: after checking that the gluten has expanded very well, you can pull out the thin glove film, and the edge of the film is smoother when you pierce it with your fingers

Step 9: now start the fermentation process. Now it's cold and the fermentation is slow. I've been waiting for two hours. Dip your fingers in flour to press a hole, do not retract, do not collapse, do not rebound. (children are curious, too. I poked several holes in the dough. There's a lot of flour in the middle. I poked that hole.)

Step 10: roll it into a tongue shape

Step 11: knead the dough into long strips and cut them into 12 small dosage forms of 75g

Step 12: roll it into a cow tongue

Step 13: roll up from top to bottom

Step 14: lay horizontally, roll from top to bottom, erect and flatten on the roll

Step 15: rub long strips

Step 16: the circle is round

Step 17: rub long strips

Step 18: take three dough strips, flatten and fix them together, and start braiding

Step 19: hide the head and tail back when weaving (this will not affect the appearance)

Step 20: start the second fermentation. It's very different from before. If you gain a lot of weight, brush with egg liquid or butter

Step 21: preheat the oven to 185 degrees, then put it in the middle and lower layer and bake for 20 minutes

Materials required:

High gluten flour: 500g

Purple potato: 55g

Fresh milk: 230g

Butter: 30g

Yeast: 5g

Egg: one

Sugar: 50g

Note: Tips: 1. Eggs can be put in at the same time as the first step. Don't learn from me. When you put in yeast, you must dig a small hole. Sugar will affect the activity of yeast. 2. It's better not to add milk all at once. The water absorption of flour is different. It's better to add side and face. Purple potatoes should not exceed 60g, too much will affect the expansion stage, must be cut into thin slices or rolled into mud. 3. According to their own oven setting temperature, after all, everyone's oven is not the same (I propose a time for everyone's reference). 4. Cold weather is not good for fermentation, put a bowl of boiled water into the oven, put the dough into the oven, press the fermentation key, fermentation to twice the original（ It took me about 40 minutes, depending on the individual oven. Don't go away. Don't over ferment

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zi Shu Nai Xiang Bian Zi Bao