Purple sweet potato flower bread
By AlexisHessel
Ingredients: cheese,milk,white sesame,white granulated sugar,yeast,egg liquid,high-gluten flour,unsalted butter,Purple sweet potato paste,low-gluten flour
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- unsalted butter 15g
- egg liquid 30g
- milk 150ml
- yeast 3g
- white granulated sugar 30g
- Purple sweet potato paste 120g
- cheese appropriate amount
- white sesame appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Purple sweet potato flower bread
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Peel and cut the purple potatoes into thin slices, place them in a steamer and steam them over high heat; press them into a puree while hot, add the cheese, mix well, and knead them into 20g balls.
6
Remove the dough and divide it into the required portions, knead it into a round shape, and ferment for 15 minutes.
7
Take a dough and press it flat, wrap it in purple potato balls, close it, and rub it round with your palm.
8
Cut into 8 incisions and erect the incisions clockwise; then press with your palm, and then roll out appropriately.
9
After the dough is sorted into the shape of a flower, it is placed in the oven for a final fermentation.
10
Remove it after fermentation and brush the surface with a layer of egg liquid; use a rolling pin to slightly dip sesame seeds to decorate the stamens.
11
Preheat the oven to 180 degrees, heat the middle layer, heat it up and down, for 15 minutes, bake and color it.