Patterned Purple Sweet Potato Bread
Overview
The colorful purple potato rolls are beautiful in shape, sweet and delicious, and are very popular with the family. Last week I made Chinese-style steamed pastries, and today I will continue my efforts and make a Western-style pastry based on the same pattern - patterned purple sweet potato bread.
Tags
Ingredients
Steps
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Have all ingredients ready.
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Mix high-gluten flour, milk powder, eggs, sugar and salt into a dough, knead until the sugar is completely incorporated, add yeast and knead until a rough film forms.
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Add corn oil in 5 batches (knead the oil with the dough evenly each time before adding additional oil. Add oil in small amounts gradually to knead evenly) and knead until it is fully expanded (a thin film appears).
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Place the dough in a warm place for basic fermentation until it doubles in size.
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Knead the dough repeatedly to release air.
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Divide the dough into even pieces, deflate and roll into balls, cover with plastic wrap and rest at room temperature for 15-20 minutes.
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Flatten the risen dough, add purple sweet potato and coconut filling, and seal tightly.
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Flatten it and slowly roll it into a slightly longer oval shape. Do not use excessive force to prevent the filling from being exposed. Then carefully cut the dough with a sharp blade to make even cuts and only scratch one layer of skin.
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Turn the dough over and roll it into a cylinder with the bottom edge facing down to prevent it from opening during fermentation.
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Circle it into a circle, connect the two ends, and pinch tightly (roll one end tighter, insert the other end and pinch tightly.).
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Place on a baking sheet lined with greaseproof paper, place in a warm place for secondary fermentation until doubled in size, brush with egg wash, sprinkle with sesame seeds, squeeze two circles of coconut salad dressing along the top.
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Place in the oven at 130 degrees, middle and lower racks, and bake for 18-22 minutes. After the bread is baked, let it cool slightly and put it into a plastic bag.
