Sweet potato flower-shaped bread

Overview

How to cook Sweet potato flower-shaped bread at home

Tags

• baking
• children
• old man
• bread
• breakfast
• afternoon tea
• butter
• cake flour
• high gluten flour
• sweet potato mashed
• whole egg liquid
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Add 15g of softened butter to 15g of caster sugar and mix well.

   

2. 2 Add 35g of sifted low-gluten flour.

   

3. 3 Knead into small pieces with your hands.

   

4. 4 The sweet potato filling is completed and placed in the refrigerator for later use.

   

5. 5 Cut the sweet potatoes into small pieces and microwave for 12 minutes.

   

6. 6 Sieve into sweet potato puree.

   

7. 7 Add 30g of caster sugar and 30g of melted butter and stir evenly.

   

8. 8 The sweet potato filling is completed and placed in the refrigerator for later use.

   

9. 9 Use the post-oil method to knead the dough to the expansion stage, then roll it into a round shape for basic fermentation.

   

10. 10 Dip your fingers in powder and poke holes. If it does not expand or shrink, the basic fermentation is completed.

    

11. 11 Deflate the dough, roll into a ball, wrap in plastic wrap and rest for 15 minutes.

    

12. 12 Roll the rested dough into a rectangle, turn it over and thin the bottom edge.

    

13. 13 Spread the sweet potato filling and spread evenly with a dough cutter.

    

14. 14 Roll the dough from top to bottom and pinch to seal.

    

15. 15 Divide into 8 equal portions.

    

16. 16 With the cut side facing up and the seal facing inward, place 6 portions into an oiled and floured mousse mold, and 2 portions into a oiled and floured round mold.

    

17. 17 Place in the oven for secondary fermentation for about 20 minutes.

    

18. 18 After the second serving, take out the baking sheet.

    

19. 19 Brush the surface with egg wash and sprinkle with crispy chips.

    

20. 20 Place in the oven at 325F (163C), upper middle rack, for 20 minutes.