#柏翠大赛# Low-fat Wheat Bran Purple Potato Bread.
1.
Except for the purple sweet potato, all other ingredients are put into the cooking pot.
2.
Stir it to a state where the film can be pulled out, and just expand the stage.
3.
Put it in the cooking pot and carry out the first fermentation.
4.
Fermented to 2.5 times its original size.
5.
Take out the dough and ventilate, divide it into several equal parts, and roll into a circle. Mine is about 55 grams per serving on average.
6.
Peel the purple sweet potato after steaming. Press it into a mud shape while it is hot, and then knead it into a ball shape.
7.
Take a small piece of dough, roll it into a round shape with a thick middle and thin edges, and put in the purple potato filling.
8.
Close the mouth down, put it in the baking tray, and carry out the second fermentation.
9.
After the second fermentation is over, brush a layer of egg liquid on the surface, and then sift in high powder. Cut with a sharp knife.
10.
The second to last floor of the oven, hot air at 180 degrees, about 20 minutes.
11.
A healthy, low-fat bread is ready.
Tips:
1. Because the water absorption of wheat bran and flour is different. The amount of clean water depends on the situation.
2. My purple sweet potato is very sweet, so there is no sugar. If you like sweet, you can add a little white sugar.
