Four Leaf Clover Purple Sweet Potato Bread
1.
Mix all the ingredients of the dough and knead until the gluten is extended and the surface is smooth. Put the dough in a humid environment of about 28 degrees for the first fermentation, until the small holes made by the hands with the flour do not rebound. After fermentation, the dough is taken out and vented, divided into 60 g 1 small dough (about 9 pieces), then rounded, covered with plastic wrap and relaxed for 15 minutes.
2.
Knead the purple sweet potato filling into 25 g balls (about 9 pieces). Roll out the loosened dough into a round dough piece with a thicker middle in the middle and a little thinner on the sides, and 1 purple sweet potato filling.
3.
The dough is closed down and rolled into a thick round piece again. In order to make the finished product beautiful, it is necessary to make it round as much as possible. Use a scraper to cut 8 evenly along the circumference of the dough, be sure to cut through, but keep the center of the dough uncut.
4.
Turn each piece of dough over, with the cut side facing up, and then gently pull out some of the cuts to expose the purple potato filling. (Note that when turning, the turning directions of the adjacent two pieces of dough must be opposite, so that the finished product will form a beautiful four-leaf clover shape.
5.
Place the shaped dough on a baking tray and place it in a humid environment at about 38 degrees for the second fermentation. After fermentation, the surface is brushed with egg liquid.
6.
Preheat the oven to 180 degrees, and heat the middle layer up and down for 15-20 minutes.
Tips:
ready:
1. The preparation method of the soup: mix flour and water in a ratio of 1:5, stir evenly and place on a small fire to heat, stirring constantly during the period to prevent the pot from getting stuck. When the batter temperature reaches 65℃, quickly remove from the fire, sit in cold water and cool to room temperature before use. (Note: When mixing the raw materials of the soup, you should prepare more proportionally than the amount used, because the soup is lost during the production process.)
2. The method of making purple sweet potato filling: 180 grams of purple sweet potato (peeled) is steamed and pressed into a puree. Add 35 grams of fine sugar and 20-30 grams of milk and mix well. (The bowl of steamed purple potato should be covered with plastic wrap to prevent water loss and dispersion; the amount of milk added depends on the actual situation, and the purple potato filling should be moist and delicate.)
