Name: 【jiangsu】black Sesame and Purple French Fries
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3g yeast; 3g salt; 25g butter; 30g Egg liquid; 38g Soup; 30g Sugar; 50g Low-gluten flour; 181g High-gluten flour; 20g Boiling water A; 20g Bread flour A; 20g Butter b; 30g Sugar b; 200g Purple Potato Mashed B; 13g Black sesame; a little Whole egg liquid

【jiangsu】black Sesame and Purple French Fries

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Thank you so much for the food world! Thank you very much ACA North America! Received #ACA烤大赛# prize~ The chef machine has been around for a while, because there is something at home and it has been too busy, so I don’t care about it; don’t hurry up to open it up during the weekend. Because of the first contact, it still got a little angry with me, so I couldn't help but feel it after two consecutive days of practice.
The recipe comes from the teacher of "Love and Freedom"~Black Sesame Sweet Fries; I really sigh: In the south, it is too cold to make bread. It is too difficult to make bread. We start weighing the ingredients and noodles in the morning. It’s late; it’s impossible to take photos with natural light, so I can only take a few pictures with the light; hey: I’m making a joke again by that person~~~ I’m tired of making so many breads after a day of tossing. what? I’ll buy it if you like it~~~"

【jiangsu】black Sesame and Purple French Fries

1. Prepare the ingredients

2. Mix material A evenly and let it stand for about 2 hours, which is the main ingredient of the soup dough

3. Put ingredient B into a non-stick pan and stir well and let cool for later use

4. Put the soup dough and the main ingredients except butter into the cook machine

5. Select level 1 to mix the ingredients evenly, then turn to level 2 to knead until smooth

6. Add softened butter

7. Knead the same level 1 until butter until the dough is evenly mixed, then switch to level 2 and knead until it is smooth and a thin film is formed.

8. Add black sesame seeds and knead well

9. Take out the rounds and send them to the temperature for fermentation

10. Take out when it is 2.5 times larger

11. After exhausting, rub the round cover film to relax for 15 minutes

12. After exhausting, rub the round cover film to relax for 15 minutes

13. After turning it over, spread the purple potato filling evenly to about 2/3

14. Fold the blank to the middle first, and then fold the filling end to the middle

15. Put it in the refrigerator and freeze for half an hour, roll it out along the folding direction, and then evenly cut into 12 portions

16. Then, each small piece of dough is twisted into a threaded strip with both hands and placed in a baking tray to ferment

17. After the fermentation is over, brush the egg liquid on the surface and send it to the middle layer of the preheated oven: 180 degrees up and down

18. Bake for about 20 minutes, the surface is golden

19. Take out the baking tray and move the bread to the baking net to let cool

20. Finished picture

Tips:
1. Friends who feel that the soup is troublesome can also be operated directly
2. The thread can be slightly flattened if it is finished, otherwise the thread will easily fall apart during fermentation and baking, which will affect the shape
3. If the purple sweet potato filling is very wet, bake it for a few more minutes, otherwise it will feel too sticky, too wet, and not cooked.
4. Friends who don't like purple potato filling can change to their favorite flavors such as red bean paste, sweet potato, coconut filling, etc.