Swimming Ring Bread-----Double Color Ring Bread

Overview

How to cook Swimming Ring Bread-----Double Color Ring Bread at home

Steam the purple sweet potato, put 50 grams into a bowl, and crush slightly.
Add the dough ingredients except butter to the bread bucket. Use 150 grams of high-quality flour first, then divide the remaining amounts by 2 and start kneading the dough
After one kneading cycle, add 15 grams of butter and continue kneading into a smooth dough.
Take out the dough and knead it with a whisk until it expands.
Stop kneading when the dough comes out.
Use 200 grams of flour, purple sweet potato puree, and half of the remaining ingredients. Knead the purple sweet potato dough using a thick oil method, and then use a whisk to knead until a film forms.
Leave to ferment in a warm place until doubled in size.
Leave to ferment in a warm place until doubled in size.
Deflate the risen dough, take two 60g pieces of dough each (one large dough is also acceptable, best, my mat is small), roll into a ball and let rest for 15 minutes. If there is any remaining dough, place it in a square cake pan and bake it in the same way.
Roll the dough into a long strip.
Two colors entwined.
Connect the two sticks and place them in an angel food cake tin. Prepare the remaining dough and place it in a square cake mold.
Cover with plastic wrap and ferment in a warm place for the second time.
After fermentation, brush a layer of egg wash on the surface and place in a preheated oven at 180 degrees for 35 minutes on the middle shelf. After it is basically colored, you can cover it with a layer of tin foil.