Purple Sweet Potato Bread
1.
Prepare the ingredients;
2.
Pour the milk into the bread bucket of the bread machine, put the salt and white sugar diagonally, and pour the wheat flour for Arowana bread. This flour uses 100% imported wheat as the raw material. The wheat is fragrant and easy to expand during the production process. The properties are good, the quality of the flour is stable, and the finished product is soft and delicious;
3.
Pour the purple sweet potato powder around, dig a hole in the middle of the powder and put the dry yeast powder in, start the bread machine and dough program to start kneading;
4.
Add butter after the kneading program is over, continue to select the kneading program, and after the end, select the fermentation program to start fermentation;
5.
Ferment to double the size, select the kneading program to knead for 5 minutes to exhaust;
6.
Divide the dough into different sizes and knead round one by one, cover with plastic wrap and let it stand for 15 minutes for intermediate fermentation;
7.
Take a dough and squeeze it by hand and roll it into an oval shape;
8.
Turn it over and put in the purple sweet potato filling. The amount I put is half the weight of the dough;
9.
Roll up from top to bottom, while rolling and pressing tightly, pinch tightly to close the mouth;
10.
After shaping, put it in the purple sweet potato flour and roll it a few times, so that the dough is completely covered with purple sweet potato flour;
11.
Poke a few holes at random with a toothpick;
12.
Shape all the dough and place it on the baking tray, remember to face down with the closed side;
13.
Put it in the oven for secondary fermentation, and the fermentation will take about 40-50 minutes;
14.
Put it into the middle layer of the preheated oven, and set the upper and lower pipes to 190 degrees for about 15 minutes.
Tips:
1. The temperature of each oven is different, and the baking time is increased or decreased according to your actual situation;
2. When baking, when the dough is colored to your liking, remember to cover the surface with tin foil to avoid over-coloring;
3. Fermentation time is generally about 1 hour, if the weather is cold, about 1.5-2 hours;
4. Be sure to pinch the mouth tightly when shaping, otherwise it will crack during the second fermentation;
5. The water absorption of different flours is different. The amount of milk should be increased or decreased according to the specific situation. The purple potato flour for kneading should also increase or decrease according to personal preference. The more you put, the darker the color.
