Purple Potato Taro Mashed Whole Wheat Bread
1.
Put the other raw materials in the dough into the bread bucket in the order of the bottom liquid, middle flour, upper sugar, salt and yeast, and start the kneading process for 20 minutes.
2.
Knead the dough until it is smooth and soft.
3.
The dough can be pulled out of a thinner film, no glove film is needed.
4.
After the dough is reunited, put it in a large bowl, cover with plastic wrap, put it in a warm place, and ferment at room temperature.
5.
After about 50 minutes, the dough has been fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
6.
After the fermented dough is pressed and exhausted, it is divided into 8 doughs evenly. After they are rounded, they are covered with plastic wrap and relax for 15 minutes.
7.
During the relaxation period, divide the filling of the purple sweet potato and taro paste into 30g portions, and round them for later use.
8.
Flatten the loose dough, roll it into a round dough with a rolling pin, put the bean paste filling in the middle, then wrap it like a bun, and remember to pinch it tightly.
9.
Finally, flatten the dough slightly with the palm of your hand and form a rectangle with the scraper.
10.
After all the dough is processed, put them into the mold one by one.
11.
Put it in the oven and ferment at 30°C to double the size, which takes about 30 minutes.
12.
This is fermented dough. At this time, begin to preheat the oven.
13.
Cover the surface of the dough with a piece of greased paper and press a flat-bottomed baking pan.
14.
Put it into the preheated oven, middle level, select program 2 in the "baking" mode, and bake for 20 minutes at 180℃.
15.
The baked dough is immediately demoulded and placed on the baking net to cool.
16.
Full of purple potato and taro paste filling, a great sense of satisfaction.
Tips:
1. Be careful not to contact the yeast directly with sugar and salt when putting the raw materials.
2. The amount of water in the dough should be adjusted according to the water absorption of the flour.
3. It can be fermented at room temperature in summer, if it is winter, you can use a bread machine or oven to ferment.
4. The baking time and temperature need to be adjusted according to the temper of the oven.
5. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
