Make bread and add it, without kneading the glove film, it is still soft and drawn, eat more without fat, sweet and healthy

 

 

【Sweet potato bread roll】

Ingredients: 380 grams of sweet potato puree, 800 grams of flour, 2 eggs, 50 grams of sugar, 80 grams of butter, 3 grams of yeast powder, 230 grams of milk, 1 gram of salt

Make:

1. First of all, I cook the sweet potatoes, I usually cook them in a porridge pot, so that I have sweet potato porridge to drink, and I get the sweet potato puree, killing two birds with one stone. If you cook or steam alone it takes longer.

2. Put the boiled sweet potatoes (about 380 grams of sweet potatoes) into a bread bucket, press them into a puree while they are hot, add about 230 grams of milk, 50 grams of sugar, and 1 gram of salt and mix well, then it will not be hot, beat 2 eggs and pour them in.

When it is warm at 30-35 degrees, add 800 grams of flour and 3 grams of yeast powder to start the bread machine and dough fermentation function.

When the dough is dough and formed (about 15 minutes), add 80 g of softened butter cubes.

Tip: Leave a little less egg wash as the surface of the bread, otherwise you will have to beat another egg later, and one egg liquid will not be used up. And don't pour all the milk at once, the hygroscopicity of the flour is different, leave some left, add according to the actual situation.

3. After the bread maker and the dough is good, it will automatically enter the fermentation process, which is the last dough to be made.

An easy way to judge whether the dough is good is to dip some dry powder on your fingers and poke a hole in the dough, which is best if it does not shrink or collapse. If it rebounds, the indication is not yet in place; If it collapses, it has been issued.

4. Pour the noodles on top of the dry powder, gently knead them into long strips, and divide them into 20 portions.

Tip: Don't rub and don't vent, and if you have to, let it sit for another 15 minutes before moving on to the next step.

5. Roll each small portion into long strips and let it stand for 15 minutes, if it is not relaxed, the dough will rebound more violently, and the hard rolling dough will be rigid, and finally it will not be soft bread.

6. Take a small portion of dough and flatten it, roll it out, roll it up, and make it two from the middle, like a cloud and like a flower.

7. Make them all in turn and place them on a baking sheet lined with baking paper, leaving some space between them. Brush some egg wash on the surface and sprinkle some sesame seeds on top of the rolls.

Place in a warm place for a second time, about 50-60 minutes.

8. Bake in the oven at 175 degrees for about 20 minutes, until golden brown, and place on a rack to dissipate.

Tip: The bread must be eaten until it is cold, and it hurts the stomach to eat it while it is hot.

Small Whispers:

1. Sugar, generally I use less, you can add more if you like sweetness, but you have to count the sweetness of sweet potatoes.

2. Don't use up two egg mixtures, and leave some egg mixtures as the last to brush the bread surface.

3. The hygroscopicity of flour is different, and the moisture of sweet potato mash is also different, and the amount of milk used here is just a reference.

4. The amount of sweet potato puree should not exceed half of the flour, otherwise the bread will not be elastic and even sticky.

5. The baking time is also a reference, depending on your home oven.