Honey Sweet Potato Ruan
1.
A large collection of ingredients for the main dough.
2.
Ingredients for honey sweet potato fillings.
3.
The auxiliary materials except butter and red yeast rice powder are weighed together and stirred.
4.
Stirring state, the state of mashed sweet potato and flour.
5.
Initially stir to form a dough.
6.
Beat to 70% gluten, add butter for the final stir.
7.
When the gluten is fully expanded, it can be pulled into a glove mo.
8.
Take 150G dough to wrap the red yeast rice powder and stir.
9.
Stir well
10.
The two doughs are fermented.
11.
Divide 60g of the built-in sweet potato dough and let it ferment loosely.
12.
Divide 25 g of crust dough and perform loose fermentation.
13.
Weigh all the ingredients together.
14.
Just stir evenly.
15.
Pack 30g honey sweet potato filling
16.
Close the mouth and squeeze tightly and rub it into an olive shape.
17.
Roll the outer skin of the red yeast rice into an oval shape, the dough piece is a circle larger than the built-in dough.
18.
Put the stuffed dough on the surface of the red yeast rice flour, if it is dry, spray less water.
19.
Lift the dough gently, pinch it tightly
20.
Shaping and fermenting in a baking tray
21.
Make it twice as big as the original dough and bake it in the oven.
22.
The surface is coated with cooked soybean powder and cocoa powder. The super-realistic roasted sweet potato Ruan is out, and you can enjoy it slowly.
Tips:
1. Different sweet potatoes have different starch content and different draught. When adding, pay attention to the softness and hardness of the dough.
2. The mashed sweet potatoes are all starch. In the process of making, it is easy to destroy the gluten. Pay attention to the degree of the dough you are mixing.
3. The skin of the sweet potato should be cleaned, because it is easy to brown and the filling will turn black.
3. Pay attention to the stickiness of the dough and the willfulness of gluten when making the outer skin.
