sweet potato bread
By TadKovacek
I don't know if you have heard of sweet potatoes. Anyway, I had never seen this before I came to Guangdong. My sister even said it was a "yam egg". I did a bit of Baidu and actually said that sweet potatoes are sweet potatoes. In fact, they are completely two different things. The taste is more delicate than sweet potatoes and the fiber is not as much as sweet potatoes. People here usually use this to cook it, peel it and eat it, and some for barbecue. Of course, some people use it to make soup and drink it. I also had a sudden idea and make it into bread and eat it. Practice has proved that the taste is also very good.
Recipe Recommendations
- high-gluten flour 200g
- baking powder 1 teaspoon
- butter 30g
- eggs 20g
- milk 100g
- sweet potatoes 250g
- condensed milk appropriate amount
- salt 4g
- white sugar 20g
- sweetening
- roast
- several hours
- ordinary
Steps for sweet potato bread
1
Mix the high-gluten flour, sugar, salt, yeast, milk and eggs together and knead it vigorously into a dough. Knead until the dough is slightly thinner and many holes will be torn out. Then add butter.
2
Continue kneading until the expansion stage, cover the kneaded dough with plastic wrap, and ferment it for the first time to 2-2.5 times its original size.
3
Exhale, divide into small doses, round, and ferment for 15 minutes in the middle.
4
Cook sweet potatoes, peel them, mash them into mud, add white sugar and condensed milk, stir well and set aside.
5
Take a dough and roll it into a round piece and add the filling.
6
Close and wrap it down and round.
7
Make the remaining dough in turn, adjust the oven to the fermentation state and preheat, and ferment the dough for about 40 minutes until the dough becomes twice its original size.
8
Brush the surface of the fermented dough with 2 knives, brush it with a layer of whole egg liquid, and place it in a preheated 180-degree oven to bake for about 15 minutes until the surface is golden brown.