How to make purple sweet potato rose bread

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  • Purple Sweet Potato Rose bread making steps: 1

    1

    Weigh all the ingredients and put all the dough ingredients except yeast and butter into the mixing barrel (put wet ingredients first, then dry ingredients). Use the mixer to knead at gear 1 and mix evenly, then turn to gear 5 and knead for about 6 minutes. The dough will become slightly thin.

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    2

    Add softened butter. Turn on the 2nd gear to mix the butter and dough, then turn on the 5th gear for kneading. After about 7 minutes, the dough will reach the expansion stage.

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    3

    Roll the dough into a round shape, cover it with plastic wrap, and place it in a warm place for the first fermentation (fermentation until it doubles in size).

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    4

    Wash the surface of the purple sweet potato, cut into large pieces, steam for 15 minutes until cooked (chopsticks can be easily inserted), peel and mash with a fork into puree. Take 90 grams of purple sweet potato puree, add 1 teaspoon of condensed milk (add in small amounts), stir evenly, and adjust to a suitable dry and humidity state (not too wet or too dry).

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    5

    When the dough is fermented, dip your fingers in flour and poke holes in the dough. If it does not rebound or collapse, the fermentation is complete.

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    6

    Take out the dough and beat it with your fists to deflate the dough.

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    7

    Divide the dough into 2 equal portions, roll into balls, cover with plastic wrap and let rest for 10 minutes.

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    8

    Roll the two pieces of dough into a rectangle of approximately 35*20CM.

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    9

    Take part of the purple sweet potato filling and spread it 2/3 full.

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    10

    Fold the blank 1/3 dough piece to the right.

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    11

    Then fold the right one in half to the left, pinch the three openings tightly, cover with plastic wrap, and let it rest for 5 minutes.

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    12

    Rotate the dough 90 degrees and roll it into a rectangle of about 35*15CM.

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    13

    Make the second third fold, continue to cover with plastic wrap, and let rise for 5 minutes.

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    14

    Rotate it 90 degrees and roll it into a long piece.

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    15

    Roll it out wider and cut it into 3 even strips.

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    Apply a small amount of purple sweet potato puree on the bottom of each strip (the upper and lower strips are applied on the non-cut sides).

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    Roll it up from left to right (cut side facing up).

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    Put it into an 8-inch heart-shaped mold (Unuo Mold, Violet Series), cover it with plastic wrap, put a bowl of hot water in the oven, and let it rise for a second time at 38 degrees. After the mold is full, brush it Apply a layer of honey.

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    19

    Put it into the middle shelf of the oven preheated to 180 degrees, and bake for about 35 minutes (the violet series molds heat up quickly, so they need to be taken out of the oven about 5 minutes in advance), and the surface is colored Please cover with tin foil. Unmold immediately after taking out the oven, let cool, seal and store in a plastic bag to prevent the bread from hardening.

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    Fragrant.

Tips

1. Purple sweet potato is not a genetically modified food, but a natural food product. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium trace elements, lysine and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases.
2. Purple sweet potato puree can be stirred with milk, jam or honey.
3. Different flours have different water absorption, so the amount of liquid can be increased or decreased appropriately.
4. It is best to use yeast for bread that is resistant to high sugar.
5. When making bread in hot weather, it is best to keep the milk and other liquids used in the recipe refrigerated to preventPrevent the dough from fermenting prematurely. 6. Each oven has different temperaments, so please adjust the temperature and time as appropriate.