Purple Sweet Potato Bread Roll

Name: Purple Sweet Potato Bread Roll
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 440g Flour; 40g butter; 50g White sugar; 2g salt; 3g yeast; 56g Whole egg liquid; 230g Pure milk; Some Purple Potato Mashed; Some Peeled white sesame

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The purple sweet potato I bought at the supermarket the other day was so big that I never thought of eating it. Today, it was all steamed in an electric pressure cooker. The skin bursts, revealing the purple flesh, isn't it beautiful? ! The color of this purple sweet potato is much better than the dark purple one I bought before. It is very noodles and can be eaten as a staple food, but it is easy to choke. When eating, you must make sure that you have a glass of water in front of you!
I can’t finish eating so many times. I made a little purple potato mash to make purple potato bread rolls. I crushed the purple potato and placed it in a non-stick pan. under. It is much more delicious than pure purple potato mash.
The purple potato mash can be crushed with a spoon, or it can be crushed with a rolling pin in a fresh-keeping bag. Finally, it’s best to go through a sieve. Although it is troublesome, the mashed purple potato is very delicate. It is easy to spread and evenly spread when making fillings, and the finished product is also beautiful.
After the dough was made up, I divided half of them to make the pork floss. If only one type was made and only one pan was baked, all the ingredients would be halved.

Ingredients

Purple Sweet Potato Bread Roll

1. Purple sweet potato steamed in the pot

2. Remove the skin, press into pieces, add sugar and oil, and fry in a non-stick pan

3. Put milk and egg in the bread bucket

4. Put in bread flour, sugar in one corner and salt in the opposite corner, and dig a hole in the middle to put yeast powder

5. Install the bread bucket, start the imix program and knead for 20 minutes, add softened butter, and knead another imix program

6. Take out the kneaded dough and round it

7. Cover with plastic wrap and let it rise for about 1 hour (if enough time, it is best to ferment to 2--2.5 times the size)

8. After proofing, ventilate, divide into 8 equal parts, round, cover with plastic wrap and relax for 15 minutes

9. Take a loose dough, press it flat, roll it out to an oval shape

10. Turn over, thin the bottom edge, and spread the purple potato mash evenly, leaving a part of the bottom not to be spread

11. Roll up

12. Pinch the interface tightly and rub it a few times to form an olive shape

13. Put it all on the baking tray after it's done

14. Proof for the second time to 1.5 times the original size, brush a layer of egg water, sprinkle with white sesame seeds

15. Put it in the preheated oven, the middle and lower layer, heat up and down at 200 degrees, about 20 minutes, and cover with tin foil in time after the color is satisfied. (I will explain here that Sanneng’s local gold non-stick baking pan is thicker and the bottom is not easy to color. , So it’s best to put the middle and lower layer, you can also increase the temperature of the lower tube appropriately)