Carrot Shaped Sweet Potato Bread
1.
The sweet potatoes are steamed and mashed. Put all the raw materials in the dough into the bread machine in the order of bottom liquid, middle flour, upper sugar, salt and yeast, and top sweet potato mash.
2.
Turn on the dough mode and knead until a thinner film can be formed. It takes about 30 minutes to reach this state after the kneading process is over.
3.
After kneading the dough, the bread machine will automatically ferment the dough until the dough expands to twice as large as the dough. Dip a hole in the flour with your finger. If it does not shrink or collapse, it means that the fermentation is complete. It takes about 1 hour.
4.
After the fermented dough is exhausted with a rolling pin, divide them into 4 equal parts. After rounding, cover with plastic wrap and relax for 15 minutes.
5.
Sprinkle a little flour on the panel, take a dough and slowly knead it into a strip of about 30 cm. Do this for all four doughs, and then relax for another 10 minutes.
6.
Use a rolling pin to roll the noodles into long noodles, about 50 cm long.
7.
Take out the bread tube and roll it up from the top. Remember to roll from the small end of the bread tube and slowly roll it around.
8.
Make 4 doughs one by one and place them all on the baking tray.
9.
Put the dough together with the baking tray in the oven and ferment at 30°C. At the same time put a cup of hot water for the final fermentation. It takes about 30 minutes to ferment to twice its size.
10.
Put the finished dough into the preheated oven, the middle layer, the upper and lower heat 185 ℃, bake for 18 minutes.
11.
We will make the filling during the baking of the bread. After the carrots and green peppers are cooked, cut into small cubes along with other ingredients and mix well.
12.
The toasted bread is taken out of the bread tube and stuffed in the hollow in the middle. You can use chopsticks to help. After the bread is filled, spray an appropriate amount of water, send it to the preheated oven, and bake at 190 degrees Celsius for 4 minutes.
Tips:
1. I used Xinliang's bread flour, the amount of water has been adjusted, the original is 90g.
2. After the dough has been vented, it must be covered with plastic wrap and relax for 15 minutes after it is rounded. Remember that the relaxation time should be enough, and the dough will not shrink when it is rolled into a long strip and rolled out in the next step.
3. The filling can be adjusted according to your own preferences.
