Purple Sweet Potato Crown Bread
by Mido fish
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Knead the main ingredients into smooth dough, leave it in the refrigerator for 17 hours, this is the middle way.
2. After the purple sweet potato is steamed, peeled, 100 grams grind into puree, and the rest is crushed to prepare the filling.
3. On the second day, the fermentation of the dough was completed.
4. Add ingredients other than butter in the auxiliary materials, knead well, then add butter to knead.
5. This film is very flexible.
6. After venting the dough, divide it into small balls, each of 100 grams, and ferment again in the middle.
7. Take one, squash it, and roll it into an oval shape.
8. Pack the purple sweet potato filling.
9. Roll up.
10. Round, closing down.
11. Make 5 in the same way, and put them in the chimney mould in turn.
12. It takes more than one hour to send to the mold when it is eighth full.
13. Brush with whole egg liquid.
14. Put it in the oven, 170 degrees, 30 minutes, 20 minutes or so covered with tin foil to prevent the color from becoming too dark.
Tips:1. Before the dough is put into the mold, brush a layer of oil on the chiffon mold, otherwise it will stick badly. Even so, the mold is not as good as the non-stick toast mold to keep the skin intact, so be careful when you demold.
2. If you like to divide it a bit smaller, you can make it into six equal parts or eight equal parts.
3. When baking, I like to put a grill on it, so that the surface is heated evenly, and tin foil can be put on later to avoid overheating.
4. The bread made by the middle method is fine for three days, and the organization is still very delicate.
