Sweet potato bread

Sweet potato bread

Introduction:

Production steps:

Step 1: add 15g of softened butter to 15g of sugar and mix well.

Step 2: add 35g of sifted low gluten powder.

Step 3: knead it into small pieces by hand.

Step 4: the sweet potato filling is completed, and put it into the refrigerator.

Step 5: cut the sweet potato into small pieces and microwave for 12 minutes.

Step 6: sift into sweet potato paste.

Step 7: add 30 grams of sugar and 30 grams of melted butter and stir well.

Step 8: the sweet potato stuffing is finished and put into the refrigerator for storage.

Step 9: the dough is kneaded to the expansion stage by the post oil method, and then the dough is rounded for basic fermentation.

Step 10: finger powder poke holes, no expansion, no retraction, basic fermentation completed.

Step 11: let the dough air out, roll it round, wrap it with plastic wrap and relax for 15 minutes.

Step 12: roll the relaxed dough into a rectangle, turn it over and press the bottom thin.

Step 13: spread the sweet potato stuffing and spread it evenly with a scalpel.

Step 14: roll up the dough from top to bottom and squeeze the seal tightly.

Step 15: divide eight equally.

Step 16: with the section facing up and the seal facing inward, put 6 parts into the greased and powdered mousse mold and 2 parts into the greased and powdered round mold.

Step 17: put it into the oven and ferment for about 20 minutes.

Step 18: after the second serve, take out the baking tray.

Step 19: brush the surface with egg liquid and sprinkle with crispy granules.

Step 20: put in 325f (163c) oven, middle and upper layer, 20 minutes.

Materials required:

GAOJIN powder: 200g

Low gluten powder: 85g

Sweet potato paste: 220g

Fine granulated sugar: 85g

Salt: 3G

Whole egg liquid: 25g

Milk: 138g

Butter: 70g

Note: 1. Sweet potato stuffing will become empty due to water evaporation after baking, which is a normal phenomenon. 2. Sweet potato can also be steamed and sifted into mud to make sweet potato filling. The stuffing will be dry if it is cooked in the microwave oven. This sweet potato is about 365g after peeling and 220g after sieving. 3. The color of my sweet potato is darker, so I didn't add the egg yolk in the original recipe. Sweet potato is also sweet, so the original side of the fine sugar reduced, just good taste. 4. Don't roll the rectangular large piece too long, otherwise the finished product will rise very high, but the horizontal mold may not be full, and the sale will be almost finished. 5. 50g bread gluten powder, 40g sugar, 25g butter

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet