Potato Heart Bread Ball
1.
Mix the ingredients except butter in the main ingredient and stir.
2.
Stir into a preliminary dough and add softened butter.
3.
Finally blend into a smooth and elastic dough. Leave to ferment in a warm place.
4.
When fermenting, make sweet potato fillings and steam the peeled sweet potatoes in a steamer.
5.
Flatten the steamed sweet potatoes with sugar, and stir in a non-stick pan over low heat.
6.
Stir evenly.
7.
The moisture is gradually fried dry, almost as shown in the figure.
8.
Put it up for later use.
9.
The dough rises to twice its size.
10.
Tap flat exhaust.
11.
Then divide into 7 equal pieces of dough, round, cover with plastic wrap and proof for 15 minutes.
12.
Afterwards, take out a proofed dough, flatten it, and put an appropriate amount of sweet potato filling (I used 20g) in the middle.
13.
Knead the dough around.
14.
Turn it over and round it slightly.
15.
Make the remaining dough one by one.
16.
Put it in a warm and humid place and ferment for the second time. 30 degrees, about 30 minutes.
17.
Sprinkle flour on the surface of the fermented dough.
18.
Cut 5 knives in the middle of the dough, slightly deeper, so that the filling can just be seen.
19.
Put it in the oven at 180 degrees, bake for 5 minutes, then adjust to 165 degrees, and bake for another 20 minutes until the surface turns golden brown. Fire up and down, middle level.
20.
Out of the oven, opening like a flower.
21.
Finished product.
Tips:
1. If you don't have staphylococcal water in your home, you can replace it with water. The total amount of water in the formula should be adjusted to 125g. The amount of sugar has been increased from 10g to 15g. The taste difference is not great.
2. Sweet potato fillings can be slightly increased or decreased according to your preferences.
