The recipe of the gentleman who moved, the finished product is healthy and delicious and looks good.
1. The purple potato is peeled and weighed and cut into small pieces.
2, put into the cooking machine steamed, I used the baby's food supplement machine, steamed and mud all done. If there is no cooking machine, refer to Jun's approach as follows: Cut into small pieces and put them in a bowl. Cover with a layer of plastic wrap, put it in a steamer and steam it on a large fire, then steam for about 25 minutes, until the purple potato is steamed. The steamed purple potato is pressed into the mud with a spoon. Try not to leave purple potato granules when pressing, the finer the pressure, the better.
Add the fine sugar to the purple potato puree, mix well to dissolve the fine sugar, and completely blend with the purple potato puree. Add milk slowly.rAdd a small amount of milk first, mix with a spatula or directly with a whisk, mix the milk with the purple potato mud, observe the state of the purple potato puree, slowly add the remaining milk, when the purple potato mud reaches the moist, A delicate, smooth state is fine. The amount of milk used is increased or decreased as appropriate. Prepare the sweet potato stuffing and use it after cooling.
Put all the ingredients for making the dough into the bread machine, and select the noodle fermentation function until the fermentation is about 2.5 times the size.
The fermented dough is pressed out of the air by hand (or a few times with force until the gas in the dough is discharged). The dough was divided into 6 portions, rounded and placed at room temperature for 15 minutes of intermediate fermentation. (I made 12 breads here)
The purple potato stuffing is also divided into 6 parts, which are rounded into a ball. If the moisture content of the purple potato stuffing is appropriate, it should be a very soft and smooth ball. The surface is neither dry nor rough, nor too wet and sticky.
Take a small dough and squash it. Put a piece of purple potato stuffing and wrap it up.
The dough wrapped with purple potato stuffing is closed, the dough is flattened, and the rolling pin is used to open the oval.
Cut 4-5 knives on the dough. Cut through the dough, but do not cut off the head and tail.
The twisted dough hits a single knot and the shaping process is completed. The whole dough is placed on a baking sheet and the dough is subjected to a second fermentation. (The raw embryo can be placed in the oven together with a pot of hot water for sealed fermentation to ensure temperature and humidity)
After the dough has become twice as large as the original, apply a layer of whole egg liquid on the surface of the fermented dough, put it in a preheated oven at 175 ° C, and bake for 13-15 minutes until the surface is golden yellow.
The proportion of various ingredients is still in accordance with the prescription. After I adjust the amount of purple potato, it is easy to break the dough stick when the pole grows, and the purple potato will run out. Baking time is also recommended according to the time of the recipe, I artificially added 5 minutes, the taste is obviously not as good as 15 minutes.