Milk sweet potato bread(nai xiang zi shu mian bao )

Milk sweet potato bread

Introduction:

"Purple sweet potato is rich in selenium and anthocyanin, which can eliminate the excess free radicals in the body and is very beneficial to the human body. And the color looks very appetizing

Production steps:

Step 1: steam the purple potato and filter it into mud with a screen

Step 2: in addition to butter, put material a into the Mitsubishi T13 bread maker, select the flour mixing procedure, and knead for 20 minutes. After kneading for 10 minutes, add butter

Step 3: knead the dough to form a slightly thick film

Step 4: the bread maker selects the fermentation / thawing procedure, the time is 1 hour, the room temperature is 24 degrees, dry the flour by hand, poke a hole in the middle of the dough, and the hole will not retract immediately.

Step 5: take out the exhaust, divide it into 6 parts, round and relax for 10 minutes

Step 6: mix all materials of material B evenly and reserve

Step 7: roll the dough into an oval shape, put the purple potato stuffing in the middle, wrap it, and tighten the mouth

Step 8: use scraper to cut from the middle, it's better to use thin thread to cut from the middle, so it's not easy to deform the bread incision.

Step 9: put the oven to ferment, select the fermentation gear in the oven, put a bowl of hot water at the bottom, about 20 minutes to 1.5 times the original size

Step 10: preheat oven 180 degrees, heat up and down, middle layer, about 17 minutes

Materials required:

High gluten flour: 150g

Purple sweet potato paste: 50g

Water: 60g

Eggs: 40g

White granulated sugar: 15g

Yeast: (1 / 2 + 1 / 4) TSP

Salt: 1 / 4 tsp

Butter: 25g

Liquid butter: 20g

Fine granulated sugar: 10g

Sweet condensed milk: 15g

Fresh milk: 15g

Note: my purple potato has a lot of water, so the noodles and stuffing are a little thin. You should pay attention not to add water all at once, according to your own dough.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Zi Shu Mian Bao