Purple Sweet Potato Bread Roll
1.
First make the purple sweet potato filling. Peel the purple sweet potato, weigh it, cut it into small pieces, and put it in a bowl. Cover with a layer of plastic wrap, put it in a steamer and steam over high heat, then turn to medium heat and steam for about 25 minutes, until the purple sweet potato is steamed soft; if the purple sweet potato is hot, press the back of a spoon to puree. When pressing, try not to leave purple potato particles, the more delicate the better; add fine sugar to the purple potato mash, mix well to melt the fine sugar, and completely blend with the purple potato mash. Then slowly add the milk; add a small half of the milk first, mix it with a spatula or directly use a whisk to mix the milk and the purple potato mash, observe the state of the purple potato mash, slowly add the remaining milk, When the purple potato mash reaches a moist, delicate, and smooth state, it's fine. The amount of milk should be increased or decreased according to the situation; the prepared purple potato filling should be used after cooling
2.
According to the general bread making method, the dough materials are kneaded into a ball, kneaded to the expansion stage where the film can be pulled out, covered with plastic wrap or a damp cloth, and the first fermentation is carried out at room temperature. Ferment until the size becomes about 2.5 times (it takes about 1 hour at a temperature of 28 degrees), press the fermented dough out of air by hand (or knead it vigorously until the air in the dough is discharged). Divide the dough into 6 parts, knead it into a circle, and leave it at room temperature for 15 minutes of intermediate fermentation; divide the purple potato filling into 6 parts and knead it into balls (if the moisture content of the purple potato filling is appropriate, the kneaded product should be very Soft and smooth ball, the surface is neither dry, hard, nor too wet or sticky); take a small dough and squash it. Put a piece of purple sweet potato filling and wrap it up; the dough wrapped with purple sweet potato filling is closed down, flatten the dough, and roll it out into an oval shape with a rolling pin
3.
Cut 4-5 knives on the dough as shown in the figure. Cut through the dough, but do not cut off the head and tail; the cut dough, pinch the ends of the head and tail, and twist them as shown in the picture; the twisted dough is tied with a single knot, and the shaping process is completed. Put the whole dough on the baking tray, and carry out the second fermentation of the dough (the best fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes) (how to create the temperature and humidity of dough fermentation? Click here to view ); After the dough becomes twice its original size, brush a layer of whole egg liquid on the surface of the fermented dough, sprinkle some raw almond slices for decoration (no almond slices can be omitted), and put it in a preheated 175℃ Bake in the oven for 13-15 minutes, until the surface is golden brown and ready to go out
Tips:
1. When steaming the purple sweet potato, cover it with plastic wrap to avoid affecting the moisture content of the purple sweet potato itself;
2. When adding milk to the purple potato filling, it should be added little by little according to the situation, so that the purple potato filling is soft, not hard, and not too sticky.
