Color challenge -- purple potato and pineapple bag

Color challenge -- purple potato and pineapple bag

Introduction:

"The perfect match of nutrition and color!"

Production steps:

Step 1: Making: put all the bread materials together and mix them into dough for the first basic fermentation.

Step 2: divide the fermented dough into 8 equal parts, exhaust, knead into a circle, cover with plastic film and relax for 15 minutes.

Step 3: weigh the pineapple peel material, beat the softened butter with an egg beater until the volume is bulky, and add sugar powder

Step 4: beat with egg beater until the volume is bulky and the color becomes lighter

Step 5: sift in purple sweet potato powder, mix evenly and divide into 8 small balls of uniform size (it can be done in advance, and it will be easy to operate if it is refrigerated)

Step 6: cut a piece of preservative film at the bottom, take a small ball, wrap it up, roll out the disc, and wrap it in the bread dough, exposing only one third of the dough

Step 7: put into the baking tray, use a knife to mark pineapple pattern on the surface of the dough, and brush with egg liquid

Step 8: put it in the oven for 40 minutes, to double the size, then take it out, brush the egg liquid again (in the final fermentation, pay attention to the difference from the usual bread, it is room temperature and no wind indoor fermentation, because there is butter skin outside, the temperature is too high or too wet, it will melt the oil of the skin.) Put it in a 180 degree oven and bake in the middle for 15 minutes

Step 9: original pineapple bread, only need to change 20 grams of purple potato flour into low flour

Step 10: put into the baking tray, use a knife to draw pineapple lines on the surface of the dough, and brush with egg liquid

Step 11: preheat the original finished product oven 180 degrees, middle layer, bake for 15 minutes

Materials required:

Bread dough: high gluten flour: 300g

Egg: 1

Milk powder: 20g

Yeast: 6 g

White granulated sugar: 60g

Salt: 3 G

Butter: 40g

Clear water: 130ml

Pineapple peel: sugar powder: 50g

Low gluten powder: 30g

Purple potato flour: 20g

Note: pineapple bread Tips 1. This recipe is suitable for making sweet bread, dough method is the same. The difference is that the final fermentation only needs to be twice as large. 2. When wrapping the pineapple skin, try to put the dough into the pineapple skin as much as possible, so that the appearance will be beautiful after baking. 3. In the final fermentation, we should pay attention to the difference from the usual bread making, it is room temperature and no wind indoor fermentation, because there is butter skin outside, the temperature is too high or too wet, will melt the oil of the skin.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor