Purple potato cheese bread

Overview

The last small package of cream cheese can be solved with about three or five loaves of bread. It may be faster to make cakes, but I have a little more preference for bread. It just so happened that there were a few pieces of steamed purple sweet potato, and the final cheese bread started with the purple sweet potato. After some tangle, I decided not to add sugar or oil to the purple sweet potato. Perhaps it would be better to just eat the purple sweet potato as it is. I don’t quite understand why the purple sweet potato and cheese are not mixed together but put into the dough separately. Of course, this is also a different kind of fun. The original recipe should have less flour, and the dough should be soft and similar to ciabatta dough. I made my own decision and added 20 grams of flour. The dough kneaded with 140 grams of flour looks just right. After stuffing and baking, the dough quickly turns into a round golden sphere. I couldn't help but cut it open. The purple potato and cheese, one purple and one white, blended together in my mouth. It was really good. . . .

Tags

• baking
• children
• old man
• breakfast
• thanksgiving
• butter
• cream cheese
• egg
• high gluten flour
• milk powder
• steamed purple sweet potato
• white sugar
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Dough: 65g water, 2g dry yeast, 140g high-gluten flour, 20g white sugar, 4g milk powder, 27g eggs, 2g salt, 10g butter. Filling: 50g cream cheese, 12g milk, 7g white sugar, 100g steamed purple sweet potato

   

2. 2 Pour the dough ingredients except butter into the bread bucket and start the dough mixing process.

   

3. 3 Stir into a smooth dough and add butter. Start the dough mixing program again.

   

4. 4 Stir until the film can be pulled out.

   

5. 5 Roll into a round shape and place in a large bowl for basic fermentation.

   

6. 6 Crush the purple sweet potato into a puree with a spoon and set aside.

   

7. 7 Soften the cream cheese at room temperature, stir until smooth, add sugar and mix well.

   

8. 8 Add milk gradually and mix well.

   

9. 9 Make it smooth and grain-free, ready for later use.

   

10. 10 The dough will grow to 2-2.5 times in size.

    

11. 11 Deflate, cut into three equal parts, roll into balls, and let rest for 15 minutes.

    

12. 12 Roll into discs. Add one-third of the purple sweet potato puree,

    

13. 13 Add another third of the cheese filling.

    

14. 14 Wrap it up and pinch it tightly.

    

15. 15 With the seam facing down, place it in a baking pan and ferment until the dough has doubled in size.

    

16. 16 Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20-30 minutes.

    

17. 17 When the surface is golden, take it out of the oven and let it cool before eating.