Sweet Potato Bean Paste Rose Bread
1.
Wash the sweet potatoes first and then steam them (actually I only used the amount of small roots)
2.
Press steamed sweet potatoes into mashed sweet potatoes
3.
Put all the ingredients in the bread machine bucket in order, set the dough for 10 minutes first, let it rest for 10 minutes after the first dough mixing, and knead the dough for 15 minutes until the dough is smooth.
4.
After rounding up the dough, put it in a bread bucket and ferment it once for about 40 minutes (depending on the room temperature).
5.
The dough has grown to twice the size, the fingers sticking to the dough, and the flour is inserted into the dough and pulled up. The hole does not shrink or it does not clearly indicate that the fermentation is complete.
6.
Take out the dough and vent it. Divide it into 15 equal parts and round it. Cover with plastic wrap and let it stand for 10 minutes.
7.
Take a dough and roll it out.
8.
Spread red bean paste.
9.
Fold in half and roll up from bottom to top.
10.
After everything is completed, place it evenly in the mold, put a pot of hot water in the lower layer of the oven, and put it in the oven for secondary fermentation to 2 times the size.
11.
After the second serving, preheat the oven, brush the egg mixture, and bake the upper and lower pipes at 180 degrees, and bake for 25 minutes. Cover the tin foil in time after the coloring, and bake it over the surface.
12.
After the bread is out of the oven, it is timely removed from the film, cooled on a drying net to hand temperature, and placed in a fresh-keeping bag for storage.
Tips:
1. The water content is adjusted according to the dry humidity of the sweet potato.
2. The temperature and time of the oven are adjusted according to the temperament of the oven.
