Name: #aca Fourth Session Baking Contest# Making Pornographic Figs and Purple Sweet Potato European Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High fan; 100g Shimizu; 2g yeast; 50g Whole wheat flour; 315g water; 40g Caster sugar; 6g salt; 40g olive oil; 50g Purple Sweet Potato Powder; 120g Dried figs

#aca Fourth Session Baking Contest# Making Pornographic Figs and Purple Sweet Potato European Buns

by Bean Emperor Cook Man

4.8 (1)

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In baking, in the making of bread, there are various kinds of bread. Various methods of change and adjustment of recipes will bring different taste and texture. Especially the control of the fermentation and the setting of the heat have a profound effect on the taste and chewiness of this bread. Among the many kinds of bread, I personally like Ou Bao, and like the texture of crispy outside and soft inside.
Of course, Oubao also has many methods, under limited conditions. We can choose our approach and do not necessarily require any fireplace or slate. Of course, it would be even better if there is one! Under the constraints of conditions, the European bag we are going to introduce today is definitely a delicious bread. We have made some adjustments on the basis of the original country European bag. The addition of figs greatly improves the taste and the aroma of the bread. Then I hope you will like our bread today!
"The amount of 2 large European packages""

#aca Fourth Session Baking Contest# Making Pornographic Figs and Purple Sweet Potato European Buns

1. Polish seeds are made in advance before making the main bread group. Polish seeds are also called liquid seeds. In addition to the time to identify a Polish species, it is mainly based on the degree of fermentation of the seed mass. The surface has a feeling of bubbles and the inside is honeycomb.

#aca Fourth Session Baking Contest# Making Pornographic Figs and Purple Sweet Potato European Buns recipe

2. Pour the fermented Polish seeds into the pot and add all the ingredients except the figs. Start kneading

3. When the dough becomes a dough, add the chopped figs, continue to knead for a while and enter the fermentation

4. Once the dough has fermented, tap it and divide it into two. And press lightly to form a dough, try not to expel the bubbles of the dough [Please note that we do not do exhaust treatment]

5. Then put the dough in the fermentation basket for two rounds

6. When the second hair is finished, shake some flour on the surface. The flour to be shaken can be high or low flour or medium flour. Don’t worry about this...then use a razor to cut the bag a little bit [draw the lines you like]

7. The oven is preheated to 200 degrees in advance, and the upper and lower fire middle layers are baked in a water bath for 20 minutes. Then remove the hot water and continue to bake for 20 minutes before it is out of the oven [water bath method: put a baking tray under the grilling net and pour an appropriate amount of hot water]

8. Just leave it to cool down

9. Delicious and chewy

Tips:
In addition to the time to identify a Polish species, it is mainly based on the degree of fermentation of the seed mass. The surface has a feeling of bubbles and the inside is honeycomb.