Purple Sweet Potato Bread
1.
Dough ingredients: 75 grams of high-gluten flour, 25 grams of whole wheat flour, 5 grams of fine sugar, 1/8 teaspoon of salt, 1/2 teaspoon of dry yeast, 25 grams of mashed purple potato, 55 grams of fresh milk, 5 grams of butter filling :75 grams of purple potato mash, 8 grams of powdered sugar, 5 grams of butter
2.
Pour the dough ingredients except butter into a bowl, knead into a uniform dough, add butter and continue kneading until the film is stretched. Put it in a bowl for basic fermentation
3.
Prepare the filling. While the purple potato mash is hot, add butter and powdered sugar, mix well, divide into thirds, knead round, set aside
4.
The dough is fermented, vented, divided into three equal parts, rounded, pressed flat, filled with fillings, closed and placed down, let loose for 10 minutes
5.
Press flat, continue to ferment for 20 minutes, use a fork to press out the marks on the surface at three-quarter intervals, put it in the oven, middle layer, and bake for about 18 minutes, the surface is golden, and it is out of the oven.
Tips:
1. The amount of sugar used in the purple potato filling can be increased or decreased according to your own taste, but the sugar should not be too much to prevent the filling from becoming too soft.
2. The fermentation time depends on the actual temperature.