Yogurt Purple Sweet Potato Coconut Bread

Overview

Today I started making this heart-to-heart love bread. Chinese bread dough made with yogurt and filled with coconut and purple sweet potato. It tastes good, but the key is that it is full of love! The dough is made with yogurt and fermented at low temperature for a long time in Zhongzhong. The dough is very soft and fragrant.

Tags

• baking
• children
• bread
• breakfast
• butter
• coconut
• egg
• high gluten flour
• purple sweet potato puree
• sugar
• yeast powder
• yogurt
• salt

Ingredients

Steps

1. 1 Pour 270g of yogurt, sugar, eggs, and 2g of yeast powder into the bread barrel

   

2. 2 Add 400 grams of flour, start the dough mixing process, and knead into dough

   

3. 3 Low-temperature fermentation. It’s cold now, so I fermented it in the kitchen for 15 hours. If it’s hot, you can put it in the refrigerator to ferment

   

4. 4 Tear the fermented dough into pieces and put them back into the bread bucket, add butter, remaining flour and yogurt

   

5. 5 Knead the dough until it expands and the film can be pulled out

   

6. 6 Then use the fermentation speed to let the dough double in size

   

7. 7 , steam the purple sweet potato and crush it into a puree. Add butter while it is hot and let the butter melt

   

8. 8 , steam the purple sweet potato and crush it into a puree. Add butter while it is hot and let the butter melt

   

9. 9 Knead into filling.

   

10. 10 Knead into filling.

    

11. 11 Wrapped in purple sweet potato filling

    

12. 12 Wrap tightly, flatten and cut into eight pieces, connected in the middle

    

13. 13 The two are turned outwards relative to each other

    

14. 14 Place on a baking sheet and keep warm until doubled in size. Brush with egg wash and dot some sesame seeds in the middle. There was only enough filling for 7 loaves, the rest was made into ordinary bread

    

15. 15 Preheat the oven to 180 degrees for 3 minutes and bake for 12 minutes.