Mini Purple Sweet Potato Marble Bread

Overview

It was the fillings I had prepared when making mooncakes during the Mid-Autumn Festival. I kept some extra fillings. Thinking that it was time to bake the cakes, I practiced with these fillings and made them with butter later when I had time. . . Ingredients: Main dough: 200g high-gluten flour, 50g low-gluten flour, 5g yeast, 25g fine sugar, 3g salt, 8g milk powder, 38g egg liquid, 13g condensed milk, 106g water, 20g butter. Wrap in filling: 110g purple sweet potato filling

Tags

• baking
• breakfast
• afternoon tea
• autumn recipes
• students
• butter
• condensed milk
• egg liquid
• high gluten flour
• low gluten flour
• milk powder
• potato filling
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Put the main dough ingredients except butter into the bread bucket one by one, then put the bucket into the bread machine and secure it, and start the kneading process;

   

2. 2 After a kneading program is completed, add butter softened at room temperature and start the "dough" program, which includes two stages of kneading + fermentation. The default duration is 1:40;

   

3. 3 After kneading the dough, the program automatically enters the fermentation stage;

   

4. 4 Put the purple sweet potato filling into a bag, roll it into thin slices with a rolling pin, and set aside;

   

5. 5 Take out the fermented dough, knead it evenly and roll it out into a rectangle twice the size of the filling;

   

6. 6 Place the purple sweet potato filling in the middle of the dough;

   

7. 7 Then fold both sides of the dough sheet upward to wrap the filling, and pinch the joint tightly;

   

8. 8 Use a rolling pin to roll the dough into a long rectangular piece;

   

9. 9 Fold inwards from both ends of the dough piece along 1/3 of the long side to form a new rectangular dough;

   

10. 10 Use the rolling pin to roll it out again;

    

11. 11 Then do another three-fold;

    

12. 12 Then roll it out into a large rectangular piece;

    

13. 13 Use a sharp knife to cut the dough sheet into 9 strips along the long edge;

    

14. 14 Slightly flatten the cut dough pieces along the cutting direction, and braid every three strips of dough;

    

15. 15 Braid your hair and tighten it;

    

16. 16 Cut the braid into two sections from the middle;

    

17. 17 Place into mini bread mold;

    

18. 18 Put the mold into the middle layer of the oven, put a bowl of hot water at the bottom of the oven, and turn on the "low temperature fermentation" mode for final fermentation. The default time is 40 minutes, which can be increased or decreased according to the actual fermentation of the dough;

    

19. 19 Fermentation completed;

    

20. 20 Place the mold into the third level of the preheated oven and bake at 170 degrees for about 25 minutes in the "upper/lower tube bake" mode. Pay attention to cover with tin foil after coloring;

    

21. 21 Unmold immediately after coming out of the oven, let cool and then seal and store;