On the roadside, I met the old grandmother and picked two baskets of sweet potatoes. I couldn’t help but buy two big pockets outside the market. Although I still have the family, I always feel that the old man’s basket will be sweeter and I plan to make this bread and steam the sweet potato into the dough. The first sweet potato, was accidentally eaten by three people, and sure enough, very sweet and steamed a dough different from pumpkin bread, can not eat the obvious pumpkin flavor, add a lot of sweet potato puree, have The relatively rich sweet potato flavor is very soft, and you have to try it slowly. You should try the tips before you do it. In addition, the baking tray will be arranged in 3*3 with 28*28. Toon filling practice: https://www.xiachufang.com/recipe/100595296/
Sweet potato peeled and diced steamed, pressed into mud to cool
Mix all ingredients other than butter in the dough material (including the cooled sweet potato puree) and knead it into a smooth dough. Add butter and continue to the expansion stage
Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.
Fermentation to 2 times larger, the finger licks the powder and does not rebound and does not collapse.
Take the fermented dough out, press the exhaust and weigh it and divide it into 9 parts.
Rolling the back cover wrap for 10 minutes
Take a loose dough, squeeze it by hand, and squeeze out large bubbles
Turn over and pack about 30 grams of fragrant filling
Close the mouth and put it into the mold
Fermented to 2 times the size of a large finger with a temperature of about 37 degrees and a humidity of 75%. The surface can be slowly rebounded.
Put the fork and small spoon on the surface of the dough with your left hand, and sift a little high powder on the right hand.
Put in a preheated oven, and bake the middle and upper tubes 180 degrees for 18 minutes.
I saw a friend asking me about the method. For those who are interested, please follow the steps of the method to make the dough: high powder 130g whole egg liquid 34g milk 65g high sugar yeast 3g main dough: high gluten Powder 130g sugar 35g salt 3g milk powder 9g steamed sweet potato puree 113g salt-free butter 20g
1. The amount of liquid should be adjusted according to the flour, the humidity of the environment and the degree of self-control. Because the varieties of sweet potatoes are very different, everyone chooses steaming or microwave or roasting, which will have a great impact on the moisture content of sweet potato mud. The sweet potato is soft, sweet and soft, and the water content is not small. Therefore, please be sure to adjust the state when mixing materials. 2. Filling materials can be chosen by yourself or not. 3. Surface decoration. random