Oatmeal Sweet Potato Soft European Buns
1.
The sweet potatoes are peeled, steamed and pressed into a puree to cool.
2.
Put the mashed sweet potatoes into the bread machine, liquid first, then flour.
3.
Put the flour, yeast, salt, and milk into the bread machine.
4.
Knead the dough until it is smooth and does not stick to your hands, without filming. Knead and ferment.
5.
Use the fermentation space to dry the grapes with warm water soak them until they become swollen, and drain the water for later use. Dried fruit can be added.
The dough is twice as big, and the fingers do not retract or rebound.
6.
Divide the made dough into 4 portions and knead it for 10 minutes.
7.
Gently roll the awake dough into a rectangular shape
8.
Spread the raisins evenly on the dough, sprinkle with the oatmeal, and press lightly with your hands a few times.
9.
Tightly roll up, pinch the seal tightly, and put the seal down into the baking tray.
10.
Put the baking tray in the oven and leave it without electricity for 30 minutes until the dough becomes slightly larger.
Take out the baking tray, use a sharp blade to quickly cut out the pattern on the bread dough, don't cut too deep.
11.
The oven is energized and preheated up and down by 180 degrees. Spray a little water on the bread dough, or brush with egg liquid, sprinkle the oatmeal on top, and gently press it with your hands to make the oatmeal stick a little tighter.
12.
Put the baking tray in the preheated oven and bake for 30 minutes. Cover with tin foil halfway through.
13.
Take out the toasted bread and place it on the wire rack to cool thoroughly, then you can enjoy it.
14.
Tips:
There is no need to knead the dough out of the film.
Fermentation must be in place.
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