Low-fat wheat bran purple sweet potato bread

Overview

I eat too much refined grains, so it’s good to have some miscellaneous grains once in a while. Wheat bran is rarely seen in the south, but can be found everywhere in supermarkets in the north. Used to make bread, the taste is much better than expected. Coupled with the pink, glutinous and very sweet purple sweet potato, it brings a different taste to this high-fiber bread.

Tags

• baking
• pregnant women
• maternity
• breakfast
• afternoon tea
• clear water
• corn oil
• egg
• high gluten flour
• milk powder
• purple sweet potato
• sugar
• wheat bran
• yeast
• salt

Ingredients

Steps

1. 1 Except for the purple sweet potato, put all other ingredients into a cooking bowl.

   

2. 2 Stir until the film can be pulled out and the expansion stage is enough.

   

3. 3 Place in a cooking bowl for the first fermentation.

   

4. 4 Ferment until 2.5 times its original size.

   

5. 5 Take out the dough, deflate it, divide it into equal portions, and roll into rounds. Mine is about 55 grams per serving on average.

   

6. 6 Peel the purple sweet potatoes after they are steamed. While hot, press it into a puree and then shape into a ball.

   

7. 7 Take a small piece of dough, roll it into a round shape with thick center and thin edges, and add purple sweet potato filling.

   

8. 8 Place the seam side down and place on a baking sheet for the second fermentation.

   

9. 9 After the second fermentation is completed, brush a layer of egg liquid on the surface, and then sift in high flour. Make cuts with a sharp knife.

   

10. 10 The second to last level of the oven, hot air at 180 degrees, about 20 minutes.

    

11. 11 A healthy, low-fat bread is ready.