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Sweet potato flower shaped bread
1. it is normal that sweet potato stuffing will become empty due to water evaporation after being roasted.2. sweet potato can also be steamed and sifted into mud to make sweet potato stuffing. The stuffing will be dry if it is cooked in the microwave oven. The peeled sweet potato is about 365g, and the sifted sweet potato puree is 220g3. the sweet potato I used is dark, so I didn't add the egg yolk in the original recipe. Sweet potato is also sweet, so the amount of fine granulated sugar in the original recipe is reduced, and the taste is just good.4. do not roll the rectangular large pieces too long, otherwise the finished products will rise very high, but the horizontal mold may not be full, and the sales will be poor.5. 50g low gluten flour, 40g fine granulated sugar and 25g butter in bread
Step 1 . Mix 15g softened butter with 15g fine granulated sugar.
Step 2 . Add 35g sieved low gluten flour.
Step 3 . Rub into small granules by hand.
Step 4 . After the sweet potato filling is completed, place it in the refrigerator for cold storage.
Step 5 . Cut the sweet potatoes into small pieces and bite them in the microwave for 12 minutes.
Step 6 . Sift into sweet potato puree.
Step 7 . Add 30 fine granulated sugar and 30g melted butter, and stir well.
Step 8 . After the sweet potato filling is completed, place it in the refrigerator for cold storage.
Step 9 . After the oil method, knead the dough to the expansion stage, and then roll it for basic fermentation.
Step 10 . Fingers stick powder to poke holes, do not swell or shrink, and basic fermentation is completed.
Step 11 . Exhaust the dough, 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 edge thin.
Step 13 . Spread the sweet potato stuffing on it, and smear it evenly with a cutting knife.
Step 14 . Roll up the dough from top to bottom and tighten the seal.
Step 15 . 8 equally.
Step 16 . With the cut side facing upward and the seal facing inward, put 6 portions into the greased and powdered mousse mold and 2 portions into the greased and powdered round mold.
Step 17 . Put it in the oven and ferment for about 20 minutes.
Step 18 . After the second round, take out the baking tray.
Step 19 . Brush the surface with egg liquid and sprinkle with fragrant crispy granules.
Step 20 . Place in the 325F (163C) oven, middle and upper layers, 20 minutes.
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