Purple sweet potato flower flatbread
Overview
Use a pan as a mold, roll it with purple sweet potato and coconut filling, and a giant purple sweet potato flower loaf is born. Look at this extra-large bread with rolling wheels and plump shapes, which heralds a happy, smooth and golden new year.
Tags
Ingredients
Steps
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Except for salt, yeast, butter and accessories, mix all the ingredients and knead until there is no dry powder. Cover with plastic wrap and put it in the refrigerator to refrigerate for one night. Take it out to warm up the next day, add yeast, knead until dissolved, then add salt and knead out a rough film.
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Add butter and knead until fully expanded (film emerges).
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Leave to ferment in a warm place until doubled in size.
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Deflate, divide into 5 equal parts, roll into balls, cover with plastic wrap and let rest for 15 minutes.
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Roll out all 5 pieces of dough into 25cm diameter sheets.
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Evenly spread a layer of purple sweet potato and coconut filling on the first piece of dough, leaving 1cm untouched on the edge, and then spread the second piece of dough. The operation method for the 2nd, 3rd, and 4th piece of dough is the same as the first piece. Do not spread the filling on the fifth piece of dough.
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Cut the round dough sheet into 4 equal parts.
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Cut it into 8 pieces.
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Then cut each portion into 16 portions.
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Take one piece and roll it up, keeping one side flat.
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Put the rolled dough into a 9-inch round mold (I used a pan), place 4 in the middle (with the pointed ends facing up), and arrange the others in a circle on the edge (with the pointed ends facing inward). Let it rise in a warm place until it doubles in size. Brush with egg wash.
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Preheat at 140 degrees, bake at 130 degrees for 30 minutes, cover with tin foil when the color is satisfied.
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Brush with butter when taken out of the oven, then seal and store while still hot.
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Appreciate the finished product picture.
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Appreciate the finished product picture.
