Purple potato braided bread(zi shu bian zi mian bao )

Purple potato braided bread

Introduction:

"Purple sweet potato is also called black sweet potato. Its flesh is purple to dark purple. In addition to the nutritional components of common sweet potato, it is also rich in selenium and anthocyanins. It's good to eat it often. "

Production steps:

Step 1: prepare materials.

Step 2: add sifted high flour, low flour and yeast into the basin.

Step 3: add sugar in turn.

Step 4: add the eggs.

Step 5: add milk.

Step 6: stir with scraper, mix well and knead into dough.

Step 7: rub the dough into long strips.

Step 8: fold both ends and continue to knead.

Step 9: knead until the dough can spread a rough film, then add butter.

Step 10: cut the butter into small pieces.

Step 11: continue to knead the dough repeatedly and fold it in half.

Step 12: knead until the dough becomes smooth and elastic, and check whether the dough can form a film, that is, reach the expansion stage.

Step 13: wrap the dough with plastic film for the first fermentation.

Step 14: ferment to twice the original size.

Step 15: poke the hole with the flour by hand. If the dough doesn't retract or collapse, it will be finished.

Step 16: take out the dough and squeeze it out.

Step 17: divide the dough into 3 parts, round and relax for 10 minutes.

Step 18: add a spoonful of condensed milk to the steamed purple potato.

Step 19: stir to make a paste.

Step 20: roll the dough into long circles.

Step 21: spread purple potatoes in the middle and cut into strips on both sides with a knife.

Step 22: then weave the strips, leaving a tail behind.

Step 23: discharge into baking tray for final fermentation.

Step 24: take it out after twice fermentation, and brush a layer of egg liquid on the surface.

Step 25: preheat the oven at 175 ℃, heat up and down, bake in the middle layer, and bake until colored.

Materials required:

High gluten flour: 250g

Low gluten flour: 50g

Sugar: 20g

Milk: 150ml

Yeast: 3 G

Butter: 25g

Egg: 50g

Cooked purple potato: 300g

Condensed milk: a spoonful

Note: 1. The first time I ferment, I pour a bowl of water in the rice cooker, then press the heat preservation button to heat the water temperature, then turn off the power, and put the dough in for fermentation, about 2 hours. 2. The second fermentation is in the oven, about half an hour. 3. I brush the egg liquid with quail egg liquid. One is enough.

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Zi Shu Bian Zi Mian Bao