# Fourth Baking Contest and is Love to Eat Festival# Purple Sweet Potato Soft European Buns

Name: # Fourth Baking Contest and is Love to Eat Festival# Purple Sweet Potato Soft European Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 3g salt; 200g water; 4g High sugar tolerant yeast powder; 150g Purple Potato Mashed; Some raisin

by Sunny 99

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I fell in love with Oubao recently, because it's relatively simple and easy to do. The formula is oil-free and sugar-free, with only raisins added and the sweetness is just right, so you can eat more without burden. The dough is added with purple potato puree, which is rich in selenium and anthocyanins, 8 vitamins such as vitamin A, B, and C, and 10 natural minerals such as phosphorus and iron. It prevents cardiovascular and cerebrovascular diseases and cancer. , Anti-cancer, improve the environment of the digestive tract, prevent the occurrence of gastrointestinal diseases, and have many benefits. What I love most is its natural purple color, which is very eye-catching! The skin is soft without losing its toughness and chewy, and the structure is delicate, sweet and super delicious~~~"

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Purple Sweet Potato Soft European Buns

1. Weigh the ingredients and set aside, steam the purple sweet potato in the steamer ahead of time, and press it into a puree with a small spoon.

# Fourth Baking Contest and is Love to Eat Festival# Purple Sweet Potato Soft European Buns recipe

2. Dig a small hole in the flour, pour high-sugar-tolerant yeast powder to cover the flour, and pour salt in one corner. (Avoid direct contact of yeast powder and salt to affect yeast activity)

3. Pour the mashed purple potato.

4. Add water.

5. Start button to start mixing.

6. After the noodles are formed into a dough, they are fermented to double the size.

7. Use the fermentation time to soak the raisins in warm water for one hour to expand, and drain the water for later use. (The picture shows the soaked raisins)

8. The dough is fermented, and the shape begins.

9. Divide the dough equally into 2 portions.

10. Take a portion and use a rolling pin to gently roll it into a nearly rectangular piece of dough.

11. Spread an even layer of raisins.

12. Roll up from top to bottom.

13. Pinch the seal tightly.

14. Put the seal down into the baking tray and make two in turn.

15. Brush with cooking oil (avoid air drying)

16. Ferment it again until it becomes slightly larger, sprinkle a thin layer of dry flour, and use a sharp blade to cut out the desired pattern.

17. Preheat the oven well in advance: up 180 degrees, down 160 degrees, put the middle and lower layers and bake for 20 minutes.

18. Finished picture.

19. The natural purple is very beautiful!

20. The outer skin is soft without losing its toughness.

21. The internal organization has a delicate taste.

22. Soft and sweet.

23. Simple and easy to make and super delicious!

Tips:
The water absorption of different brands of flour is slightly different. It is recommended to reserve 10 grams of water first, and add it appropriately depending on the state of the dough. The dough does not need to be kneaded out of the glove film, the finished product is still soft and delicious! The raisins can be replaced with other ones according to personal preference. Please adjust the temperature of different ovens appropriately.