#四session Baking Contest and is Love to Eat Festival#whole Wheat Purple Potato Pumpkin Bread
1.
The ingredients except the butter are mixed together and kneaded into a dough.
2.
After kneading the dough until it is smooth, the thick film can be pulled out, then add butter to continue kneading until a large piece of film can be pulled out, and then ferment it in a warm place.
3.
Dip your fingers into the dough and insert the dough without shrinking the hole. Fermentation is completed at one time.
4.
After taking out the air to relax, divide the dough into 8 equal pieces, and continue to relax after rounding.
5.
Divide the purple potato mash into 8 portions, each 35 grams.
6.
Roll out the loose dough into a round piece and wrap it with purple sweet potato filling, pinch it tightly.
7.
After wrapping, use a thicker cotton thread to divide the dough into 8 equal parts and tie it as shown in the figure.
8.
After all operations are completed, the secondary fermentation is carried out.
9.
After the second fermentation is completed (press the dough lightly with your fingers, the touch will not rebound quickly and the hand feels a little tension), put it into the middle layer of the preheated oven, 180 degrees, 15-20 minutes.
10.
After baking, brush the melted butter on the surface and remove the cotton thread. Then insert the biscuit stick in the center as a pumpkin pedicle.
Tips:
The amount of water can be adjusted according to the water absorption of the flour and the dryness and wetness of the pumpkin puree, and the baking time should also be determined according to the temperature of your own oven. Do not tie the cotton thread too tightly.
