Purple Potato Braid Bread
1.
Prepare all the ingredients, peel and steam the purple sweet potato, press it into a puree while it is still hot and set aside
2.
Prepare the Polish seeds in advance: Stir the Polish seeds evenly, cover them and put them in a warm, humid place or refrigerator, and ferment until the surface bubbling. Pick them up and draw silk.
3.
Pour all ingredients except butter and Polish dough into the bread bucket one by one, and knead the dough
4.
After the end, add softened butter and continue
5.
The low-oil and low-sugar dough can hold up such a good film. I believe that the toast bread will have a soft texture.
6.
Finish the dough smoothly and put it back into the bread bucket, cover with plastic wrap
7.
When fermented to 2.5 times the original dough
8.
Take out the dough, beat and exhaust, divide into 2 equal parts, rub the round lid and relax the plastic wrap for 15 minutes
9.
Take a portion of the dough and roll it into a large rectangle. After turning it over, spread the purple potato mash evenly, leaving a little space at the bottom for easy closing
10.
Roll up from top to bottom, squeeze tightly and place down
11.
Cut an average of 2 knives and divide into three pieces. Be careful not to cut off the top
12.
Cut the side up, braid the braid, and pinch the end tightly after braiding
13.
Put all braids into a toast box and send to a humid place to ferment until 9 minutes full
14.
Take it out, brush the whole egg liquid on the surface, sprinkle with sesame seeds to increase the fragrance
15.
Put it into the lower layer of the preheated oven, heat up to 180 degrees, lower the heat to 185 degrees, and bake for 40 to 45 minutes; after the surface is colored, cover with a piece of tin foil in time to prevent the color from being too dark
16.
After baking, take it out of the oven and let it cool on the grill
Tips:
1. For making Polish seeds, they can be fermented at room temperature to 2 to 3 times their size, or they can be kept in the refrigerator for fermentation, but the fermentation time should not exceed 36 hours.
2. The water absorption of different brands of flour will vary. When kneading the dough, you can reserve 10 grams of liquid, and then increase or decrease according to the dryness and wetness of the dough.
3. The baking temperature and time depend on the material and size of the oven, mold.
4. Toasted toast bread, if you want to slice it, wait for it to cool thoroughly and cut it and look good; if you can't finish the bread, you can store it in a bag and freeze it. Take it out before eating to soften, or put it in the oven again for 5 minutes, and it will be delicious.
