Lotus Root Bread
1.
Fresh lotus roots are beaten into puree, and the lotus root juice is pressed out with a sieve.
2.
Put lotus root juice into a bread bucket, add egg whites, and put sugar and salt diagonally.
3.
Add the flour and butter cut into small pieces, and put yeast on the top of the flour. Choose the dough-making procedure for 10 minutes.
4.
After standing for 5 minutes, continue to knead the dough for 13 minutes, knead until smooth and thin film.
5.
After kneading the dough, turn off the power. Cover the bread machine bucket with a damp cloth, close the bread machine lid, and let it sit for 15 minutes.
6.
Dough after standing for 15 minutes.
7.
Remove the dough, divide into 5 portions, and round.
8.
Roll it into a tongue shape, roll it up from top to bottom, and let it sit for 15 minutes.
9.
Roll it out again to grow a 16cm rectangle, press down the long side, and roll it up from top to bottom.
10.
Put it in the square baking pan of French Baker.
11.
Put the baking tray into the Dongling K30A oven, place a bowl of hot water underneath, select the 02 fermentation gear of the oven, and ferment for 60 minutes.
12.
The surface of the fermented bread dough is coated with egg liquid.
13.
Put it in the lower layer of the preheated oven, and bake for 18 minutes at 170 degrees.
Tips:
1. The amount of lotus root juice depends on the water absorption of the flour.
2. The kneading time depends on the power of the bread machine, and the dough needs to be kneaded until it is smooth and has a thin film. I am using Dongling BM1352AE-3C bread machine.
3. The time for a shot is very short, only 15 minutes, no exhaust is required, and the bubbles are gone when it is rolled with a rolling pin.
4. The color of the bread I baked is a bit dark, because only the egg white is used to make this bread, and the egg yolk is left, so I will use the egg yolk and some water to coat the surface of the bread dough.
5. The oven time and temperature need to be determined according to the temper of each oven. I used Dongling K30A oven.
