Black Currant and Purple Sweet Potato Soft European

Overview

How to cook Black Currant and Purple Sweet Potato Soft European at home

Steam the purple sweet potato and let it cool for later use
Soak black currants in red wine overnight and drain
Chop and set aside
Pour all the ingredients except black currants and butter into the bread machine and start the kneading process for about 28 minutes.
At about 10 minutes, add the butter cubes and continue to complete the kneading process.
After the kneading process is completed, pour in the black currants and start the kneading process again.
After the chopped blackcurrants are completely kneaded into the dough, turn off the machine, take out the dough and put it in a basin, cover it with plastic wrap and ferment at room temperature.
The dough reaches the fully expanded stage.
Fermented dough.
Take it out and rub it to exhaust.
Divide into two parts and let rest.
Take a portion and flatten it.
Roll up and pinch the cuff.
Place the seam side down on the baking sheet for secondary fermentation.
After fermentation until doubled in size, sift a thin layer of wheat flour.
Use a sharp knife to cut out the pattern.
Preheat the oven to 180 degrees for 10 minutes, place on a baking sheet and bake at 150 degrees for 35 minutes. Take it out.
Finished product
Finished product
Finished product
Finished product
Finished product
Super soft texture.