Sweet Potato Cheese Bread
1.
Steam the sweet potatoes first, regardless of the kind of sweet potatoes, peel them, wash them, slices and steam them.
2.
You can use a steamer or an ordinary steamer, as long as the sweet potatoes can be steamed.
3.
The time for steaming the sweet potatoes is the bread embryo. I used the bread machine to knead the dough today, so first weigh the water and fine sugar, pay attention to reserve about 10 grams of water, and adjust the amount according to the water absorption of the flour.
4.
Weigh high-gluten flour and whole wheat flour.
5.
Weigh the yeast and salt, and pay attention to the salt and yeast to be placed diagonally apart.
6.
Stir it with chopsticks to form a floc, check the water absorption of the dough, and see if you need to add the reserved 10 grams of water. Adjust the amount of water to start the bread machine kneading program, knead for 10 minutes.
7.
Add the softened butter, continue to knead for another 10 minutes, press the butter with your fingers, you can easily press it down, it is softened, don't use the method of melting.
8.
The kneaded dough is rounded for a round, and it’s cold I put it directly in the bread machine barrel to ferment
9.
When the dough is fermented, the sweet potatoes are steamed, weigh 400 grams, and add 10 grams of corn oil to stir-fry the stuffing. I think the sweetness of the sweet potatoes is fine. No sugar is added. You can taste it specifically. If you like sweeter, you can add some fine sugar .
10.
Stir-fry the sweet potato stuffing a little bit, try it with gloves to form a dough, take out the cheese in advance and thaw it.
11.
Add a small amount of sea salt to the thawed cheese, ground a little black pepper, and mix well.
12.
There are 12 sweet potato fillings, one is about 30 grams, and the cheese is flattened. If you like cheese, pack a little more.
13.
When the sweet potato stuffing is done, the dough is basically fermented, and the dough is twice as large as the first round, and the middle of the finger is not retracted.
Take it out of the bread machine and press the exhaust, and divide it into 12 portions, each about 35 grams.
14.
Divide, relax the whole circle for ten minutes, look at the time from the beginning of the first whole circle, and then relax, use a rolling pin to roll out the vented stuffing.
15.
Roll out the dough, turn the bread and sweet potato filling, roll out as much as possible at once, and just wrap it directly.
16.
After wrapping, you must pinch more at the closing, otherwise the finished product will burst after the second fermentation.
17.
All are done, put in the mold, without this mold, just put it on the baking tray.
18.
Put it in the oven for second serve, the second serve temperature is 35 degrees, and ferment for 40 minutes, depending on the state of the bread.
19.
It takes ten minutes to preheat the oven, so take out the bread when the fermentation is fast, the oven will begin to preheat, and the bread will be fully fermented.
In addition to twice the size of the second-fat bread, press lightly with your fingers and immediately rebound.
After the fermentation is good, you can decorate it according to your personal preference. You can also bake it without decorating.
20.
Cover it with your favorite decoration, sprinkle the flour, then take it off, and put it into the preheated oven.
21.
The preheating temperature is 190 degrees, the baking temperature is 180 degrees, and the time is 30 minutes.
22.
For the specific baking temperature and time, refer to your own oven and adjust the size of the bread you make.
23.
Bake out and put on a drying net to dry to hand temperature, ready to be eaten
24.
The soft and sweet brushed bread is ready!
Tips:
1. The water absorption of flour is different, so a little bit of water must be reserved.
2. If you want to eat lower calories, the butter in the formula can be replaced with 15 grams of corn oil.
3. Each oven is different, please refer to your own oven for the specific baking time and temperature.
