Purple Sweet Potato and Raisin European Buns
1.
Weigh the ingredients and set aside, put the purple sweet potato into the steamer in advance, steam it over water, peel it, and press it into a puree with a small spoon.
2.
Pour salt into the flour, melt the yeast powder with warm water (within the amount) and pour it into the flour.
3.
Pour the mashed purple potato.
4.
Add the remaining water.
5.
Start mixing dough, low speed first, then high speed.
6.
Make a smooth dough, cover with plastic wrap and place in a warm place, and ferment to double its size (about 90 minutes).
7.
Fermented dough. Dip your fingers with a little dry flour to pierce the holes, and it will ferment without shrinking.
8.
Place the dough on the mat and divide it into 4 equal parts and round it slightly.
9.
Take a piece of dough and roll it out into a long thin noodle sheet, thin the end (good for sealing)
10.
Spread the raisins and black currants soaked in advance, and press them lightly.
11.
From top to bottom, roll both ends while retracting inward.
12.
Glue the seal and place it down and arrange it into an olive shape.
13.
Prepare them one by one and put them in the baking tray. Cover with plastic wrap and start the second fermentation. (Duration: about 40 minutes)
14.
Ferment to slightly larger.
15.
Sprinkle a thin layer of dry flour with a small sieve.
16.
Use a sharp blade to cut out the pattern you like.
17.
Preheat the oven in advance: upper 185 degrees, lower 175 degrees, put the middle layer and bake for 30 minutes.
18.
Finished picture.
19.
The organization is delicate and soft.
20.
No oil, no sugar, no burden.
21.
The most natural ingredients make healthy and delicious!
Tips:
Please adjust the temperature of different ovens appropriately. The raisin blackcurrant can also be replaced with your favorite fruit. Chef machine: UKOEO HBD—802 silent king chef machine.
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