Purple potato bread

Purple potato bread

Introduction:

"In fact, the sweet potato paste in sweet potato bread was replaced by purple potato paste. Purple potato is undoubtedly one of the most popular dark food nowadays. The good thing about it is that it's dark purple. However, purple sweet potato contains less water and its starch is slightly heavier than sweet potato. Whether steamed or roasted, it tastes much more choking than sweet potato. Even if there are thousands of good, bad taste, it is difficult to attract people's interest, how? A pile of purple potatoes, eventually turned into purple potato mud, stored, waiting for the opportunity. Finally, we have a purple potato bread. As a filling, purple sweet potato with butter and powdered sugar tastes sweet and smooth. It's not as choking as it used to be. "

Production steps:

Step 1: dough ingredients: 75g high gluten flour, 25g whole wheat flour, 5g fine granulated sugar, 1 / 8 tsp salt, 1 / 2 tsp dry yeast, 25g purple potato paste, 55g fresh milk and 5g butter

Step 2: pour the dough except butter into a large bowl,

Step 3: knead well and add butter

Step 4: continue kneading until the film is pulled

Step 5: put it into a bowl for basic fermentation

Step 6: prepare the filling: 75g purple potato paste, 8g sugar powder and 5g butter

Step 7: mashed purple potatoes while hot, add sugar and butter

Step 8: mix well

Step 9: divide into three equal parts, rub into balls, mix well

Step 10: the dough is fermented

Step 11: exhaust, divide into three equal parts, round

Step 12: press flat and pack in the filling

Step 13: pinch the necking, place the necking down and relax for about 10 minutes

Step 14: press into a cake about 8 cm in diameter and continue to ferment for 20 minutes

Step 15: press out the mark with a fork at three equal intervals on the surface, and continue to ferment for 5 minutes

Step 16: put in the oven, middle layer, heat up and down 170 degrees, bake about 18 minutes

Step 17: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 75g

Whole wheat flour: 25g

Fine granulated sugar: 5g

Salt: 1 / 8 teaspoon

Dry yeast: 1 / 2 teaspoon

Purple sweet potato paste: 25g

Fresh milk: 55g

Butter: 5g

Powdered sugar: 8g

Note: the sugar content of purple potato filling can be increased or decreased according to your own taste, but the sugar should not be too much to prevent the filling from becoming too thin and soft. The fermentation time should be determined according to the actual temperature.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet