Purple Sweet Potato Bread with Ginger Sugar and Coconut Stuffing
1.
Wash the purple potatoes, peel them and steam them, put them in a food bag and roll them into a mashed purple potato with a rolling pin
2.
Add milk, eggs and other liquids to the bread bucket one by one, add salt and sugar, sift in high-gluten flour, add yeast, add purple potato mash, start two kneading programs, then start the yogurt program, and choose to ferment for 60 minutes
3.
The fermented dough is taken out and exhausted
4.
Knead, evenly divide into 20 small doughs, cover with plastic wrap for 15 minutes
5.
Slowly add ginger syrup to the coconut paste, try to form a dough
6.
Prepared coconut filling
7.
Take 4 doughs, roll them into a circle, put a coconut filling on each side
8.
Roll up from one end into a rose flower shape
9.
Cut in the middle
10.
Into the bakeware
11.
Put it in the oven for second fermentation, 45 degrees for 40 minutes
12.
Take out the fermented dough, brush with egg mixture, and sprinkle with coconut paste
13.
Preheat the oven and bake at 160 degrees for 20 minutes
14.
OK! Baked.
Tips:
1. Different ovens have different baking times, which are for reference only.
2. Reserve one third of the egg liquid, and finally brush it on the bread.
3. Depending on the brand of flour, the amount of water or milk is different. Usually the amount is 130-140g, and 10g is reserved when making the noodles, depending on the situation.
4. With the addition of purple potato mash, the milk is reduced appropriately.