Purple potato bread filled with minced pork

Purple potato bread filled with minced pork

Introduction:

"Purple potato is really strange. Last time I made muffin, it turned blue, which made me marvel. I always thought about the color of bread. It's not as good as action. It's the nature of every food lover to work hard for delicious food. I tried it twice. Because there is no prescription available, I just copied it from the recipe I made last time, which is only 45 millicents I don't know if the water content of purple potatoes was consumed when they were put in the refrigerator, or if the water content was less than mashed potatoes. The finished product was very dry and chewy, which was not my favorite taste. Last night, I could not help but redo it. The oil was replaced with olive oil. The milk in the original formula was 190 ml, and I added 220 ml The taste is just good. It's soft and chewy, but the color is lighter. It's a dreamy color --- pink purple

Production steps:

Step 1: put all the dough ingredients (high gluten flour 750 mL skimmed milk 220 mL sugar 30 ml purple potato paste 125 ml yeast 5 ml olive oil 45 ml salt 5 ml) into the bread maker.

Step 2: stir into a slightly malleable dough for basic fermentation.

Step 3: fermentation is completed in 1 hour.

Step 4: put the dough on the panel sprinkled with hand powder to exhaust.

Step 5: divide into 8 parts, roll round, cover with plastic film and relax for 15 minutes.

Step 6: roll it into a rectangle, spread a layer of condensed milk, and spread the floss.

Step 7: roll it up and put it on the baking tray.

Step 8: cover the plastic film, put it into the oven for the second fermentation (the oven temperature knob is about 35 degrees).

Step 9: after 50 minutes, the fermentation is completed and water is applied.

Step 10: put in the middle layer of the preheated oven.

Step 11: 190 degrees, 20 minutes on the line (do not want it to bake yellow outside, 5 minutes later covered with tin foil, but some places or coloring).

Materials required:

High gluten flour: 750 ml

Skimmed milk: 220 mL

Purple sweet potato paste: 125ml

Yeast: 5 ml

Water: a little

Sugar: 30 ml

Olive oil: 45 ml

Salt: 5 ml

Note: 1. When I made it for the first time, I used to brush the milk. I left one without brushing. I felt almost the same. This time, I rinsed some water in order to keep the color. 2. I still don't think it's good-looking. After five minutes, I covered it with tin foil, but I didn't know that some places were yellow.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor