Scallion Mashed Potato Bread
1.
Use the post-oil method to knead this main ingredient into a dough that can be pulled out of the film, and put it in a basin for basic fermentation for 80 minutes; wait for the dough to ferment to make the filling, steam the sweet potato, and press it into a puree with a large spoon ;
Mix well as a filling; add butter, diced ham, black pepper and dried chopped green onions while hot
2.
After the dough is fermented to 2.5 times as large, the next step can be started; the vented dough is divided into 4 equal parts, and the dough is rounded and covered with plastic wrap to relax 15 minutes;
Take a portion of the loosened dough, roll it up and down from the middle, about 20cm long and 12cm wide, adjust it to a rectangular shape, and put it in the mashed ham filling; roll it up gently, pinch the seal, and put it face up Bakeware, put in the oven to select fermentation function, time 30 minutes
3.
Finally, when the fermentation is almost over, take out the baking tray, adjust the oven to 190 degrees and lower the heat to preheat at 160 degrees; brush the surface of the fermented bread with egg liquid, sprinkle with chopped green onions; put it in the preheated oven, middle layer, time Set for 25 minutes; take it out and let it cool and then take it off
Tips:
1. The mashed potatoes in the filling can also be replaced with mashed potatoes, which is also delicious;
2. The baking time is for reference and can be adjusted according to the personal oven.