Purple Sweet Potato Bread
1.
Prepare all the ingredients.
2.
Mix high-gluten flour, milk powder, eggs, sugar, and salt into a dough, knead until the sugar is completely integrated, add yeast and knead until a thick film is formed.
3.
Add corn oil in 5 times (each time you knead the oil and the dough, and then add another oil, you need to add a small amount of oil gradually to knead well) and knead until it is fully expanded (the film comes out).
4.
Place the dough in a warm place for basic fermentation to 2 to 2.5 times its size.
5.
Repeatedly knead the dough to exhaust.
6.
Divide the dough into uniform agents, vent and spheronize in turn, cover with plastic wrap and relax at room temperature for 15-20 minutes.
7.
Flatten the proofed dough, put it in the purple sweet potato and coconut paste, and pinch it tightly.
8.
After pressing it, slowly roll it into a slightly longer oval shape. Do not use excessive force to prevent the rolling stuffing from being exposed. Then use a sharp blade to carefully cut the dough and cut it into even cuts, only cutting a layer of skin.
9.
Turn the dough over and roll it into a cylindrical shape with the bottom side down to prevent it from opening during fermentation.
10.
Make a circle, butt the two ends, pinch tightly (roll one end tighter, insert the other end and pinch tightly.).
11.
Put it in a baking tray lined with greased paper, leave it in a warm place for second fermentation to double its size, brush with egg liquid, sprinkle with sesame seeds, and squeeze two circles of coconut salad dressing along the top.
12.
Put it in the oven at 130 degrees, middle and lower, and bake for 18-22 minutes. After the bread is cooked, let it cool slightly and put it in a fresh-keeping bag.
Tips:
1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
