Purple Sweet Potato Raisins, Dried Cranberry European Buns
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the purple sweet potato milkshake, purple sweet potato, high powder, sugar, and yeast into the bread machine and knead for 20 minutes, then add butter and continue to knead for 20 minutes, then put it in a warm place and ferment until the dough is twice as large.
2. Dry raisins and cranberries, soak them in water and remove them.
3. Divide the fermented dough into rounds, roll out the raisins and dried cranberries, then roll up (close the mouth tightly), put them in a baking tray, and put them in a warm place for secondary fermentation.
4. Brush the surface of the second-fermented bread with oil, then dry it with low flour, use a sharp knife to cut it into the desired flower shape, and bake it in a preheated 180°C for 30 minutes.
5. Let cool after baking.
6. Finished product.
7. Finished product.
Tips:1. The order of the materials put into the bread machine is liquid first, then solid.
2. The purple potato milkshake in the liquid material should be mastered according to the consistency of your own milkshake.
3. The temperature of each oven varies by self-regulation.
4. When I bake, I put it on the bottom layer but put a baking pan at 180 degrees for 30 minutes.
5. When the bread is warm, seal it with a bag to ensure the bread is soft.
