The Daily Life of Purple Sweet Potato Extract
1.
Prepare ingredients.
2.
Pour the milk and whole egg liquid into the bread bucket first, then add the sugar, salt and high-gluten flour, and finally put the fresh yeast.
3.
Start the bread machine, the article uses Baicui PE9707, select program 13, imix function. When the dough is smooth and fine and the thick film can be pulled out, put in the pre-softened butter.
4.
Continue to beat until the dough is soft and elastic, and a firm film can be pulled out. The entire kneading process requires about two imix programs, each 20 minutes.
5.
The kneaded dough is rounded, covered with plastic wrap, and placed in the refrigerator for 10 minutes.
6.
The steamed purple sweet potato is mixed with light cream and stirred into a delicate purple sweet potato mash.
7.
Take out the dough and roll it out on the kneading board to a rectangular dough about 40 cm in length and 17 cm in width.
8.
Turn the dough over, and then spread the purple potato mash evenly.
9.
Slowly roll up from one end and pinch tightly at the end.
10.
Gently rub the column about 35 cm in length, close the mouth to the bottom, and use a sharp knife to make a hole about 18 cm in length in the middle. The stroke is deeper, but the bottom cannot be cut off.
11.
Fold the two ends of the dough toward the bottom and connect them together without leaving any gaps.
12.
Take out the mixing knife from the bread bucket, put in the shaped dough, select program 16, low-temperature fermentation function.
13.
When the dough rises to 9 minutes full, tap the surface lightly with your fingers to slowly rebound.
14.
Select program 23, baking function, light burn color, set 30 minutes, and bake.
15.
After the baking process is over, immediately take out the bread bucket, shake it a few times to dissipate the heat, then pour out the bread, put it on the drying net to cool down, and eat it after it is completely cold.
Tips:
1. Different brands of flour have different water absorption properties. Therefore, you can reserve about 20g of liquid in advance, instead of adding it all at once, depending on the dryness and wetness of the dough during kneading to determine whether you need to add liquid again;
2. Dry yeast powder can be used instead, and the dosage is 4g.
