Purple Sweet Potato Bread

Overview

Sweet and delicious breakfast buns.

Tags

• baking
• butter
• high gluten flour
• instant dry yeast
• low gluten flour
• purple sweet potato puree
• whipping cream
• whole egg liquid
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Put the dough ingredients except butter into a chef's machine and beat until the gluten expands and the surface is smooth.

   

2. 2 Add butter and beat until expanded. (This state in the picture is actually the complete stage)

   

3. 3 Put the beaten dough into a basin, cover it with plastic wrap, and place it in a warm place for basic fermentation until it is 2.5 times its original size.

   

4. 4 Divide the fermented dough into 7 equal portions, roll into balls, cover with plastic wrap and rest for 15 minutes.

   

5. 5 Roll out the relaxed dough, wrap it in 65 grams of purple sweet potato puree, and seal it.

   

6. 6 With the dough sealing upward, roll it into a shape of beef tongue and make 4 openings on it with a sharp knife.

   

7. 7 Hold the dough in place with your left hand and roll it up with your right hand.

   

8. 8 Connect the ends and place in a bread paper cup.

   

9. 9 After everything is done, put it into a baking pan and place it in a warm and humid place for final fermentation; when the fermentation is completed, brush the surface with egg wash.

   

10. 10 Preheat the oven to 180°C, set the middle rack, and bake for about 25 minutes; after taking it out of the oven, place it on a baking rack to cool.