This Butter-free Bun is Fluffy, Soft and Low-fat, Allowing You to Lose Weight
1.
All the ingredients are ready
2.
Mix the ingredients in the Chinese dough, knead it into a dough, put it in a container, cover it with plastic wrap, and keep it in the refrigerator for fermentation
3.
Shred the fermented dough, put it into the cook machine, add the ingredients in the main dough, and knead until the film is formed
4.
Put it in a warm place and double it to double the size
5.
Take out and exhaust
6.
Divide into 30 g each of small doses, and round them
7.
Roll the small agent into a beef tongue shape, put the purple sweet potato filling on it, and smooth it with a spatula
8.
Roll up from top to bottom
9.
Fold both ends in half
10.
Placed in the mold
11.
After the second hair is done, brush with egg wash
12.
Put it in the oven and bake at 180 degrees for 15 minutes until the surface is colored
13.
The super soft purple sweet potato bread is ready, torn to eat, the most delicious.
Tips:
1. Put the soup dough in the refrigerator overnight and make it again the next day. It saves time and effort. After a long period of fermentation, the toast is obtained and the taste is super good.
2. Don't put too much purple potato mash, flatten it with a spatula a little bit, the vegetables will not appear hollow after baking.
3. Put it into a fresh-keeping bag in time after cooling, and it will remain soft until the third day.