Low-fat Healthy Purple Sweet Potato Bread
1.
The purple sweet potato is quickly put in the pot and cooked for later use.
2.
Put it in a fresh-keeping bag and roll it into a muddy dough.
3.
Put the main dough ingredients (except salt and butter) into the chef's machine and knead the dough.
4.
Knead until extended, add butter and salt.
5.
Continue to knead until the film can be pulled out.
6.
The dough is rounded, covered with plastic wrap, and fermented at room temperature to double its size. This process takes about 1 hour.
7.
Fingers stick a little flour and poke a hole without shrinking or collapsing, indicating that the fermentation is complete.
8.
Take out a small dough and roll it out with a dough roll.
9.
Divide the dough into 9 small 50-gram dough pieces, knead and let them rest for 10 minutes.
10.
Divide the mashed purple potato into 9 pieces of 30 grams, as the filling.
11.
Take out a small dough and roll it out with a dough roll.
12.
Then add the purple potato mash.
13.
Pinch the middle and then both sides tightly, rubbing the ends slightly.
14.
Then, sprinkle a layer of purple potato powder.
15.
Poke a few small holes with toothpicks.
16.
Put it in the oven for secondary fermentation, and place a plate of hot water underneath to increase the humidity. 30 minutes.
17.
Preheat the oven in advance, and bake for 13 minutes at 170 degrees.
18.
Slightly out of the oven, is there a kind of fake and real, like real purple sweet potato?
19.
That's right, it also contains purple sweet potato.