【Jiangsu】Black sesame and purple potato chips

Overview

Thank you very much Gourmet World! Thank you very much ACA North American Electrical Appliances! It’s been a while since I received the #ACABakeContest# prize~ the chef’s machine. Because I have things at home and I’ve been too busy, I haven’t been able to take care of it. I’d rather light it up as soon as I have time on the weekend. Because it was my first contact, he was a bit angry with me. I had no choice but to practice it for two days in a row before I got a feel for it. The recipe comes from teacher Aihe Zili's ~ black sesame and sweet potato chips; I really lament: Living in the south, making bread in the cold weather is too difficult; I start weighing the ingredients and noodles in the morning, and by the time the finished product comes out, it is already very late; it is impossible to take pictures with natural light, so I can only take a few simple photos with the light; ugh: I got laughed at by that person again~~~ Are you tired after making so many breads all day long? If you like it, I’ll buy it~~~

Tags

• baking
• boiling water a
• bread flour a
• butter
• butter b
• egg liquid
• high gluten flour
• low gluten flour
• purple sweet potato puree b
• tangzhong
• white sugar
• white sugar b
• whole egg liquid
• yeast
• black sesame
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Mix ingredients A evenly and let it sit for about 2 hours to prepare the main ingredient Tangzhong dough

   

3. 3 Put ingredient B into a non-stick pan and stir-fry well, let cool and set aside

   

4. 4 Put the soup dough and the main ingredients except butter into the cooking machine

   

5. 5 Select speed 1 to mix the ingredients evenly, then turn to speed 2 and knead until smooth

   

6. 6 Add softened butter

   

7. 7 Knead the butter in the same speed 1 until the dough is evenly mixed, then switch to speed 2 and knead until smooth and a thin film comes out

   

8. 8 Add black sesame seeds and mix well

   

9. 9 Take it out, roll it into balls and let it ferment at a warm temperature

   

10. 10 Take it out when it reaches 2.5 times the size

    

11. 11 After exhausting, roll the lid into a round shape and let it rest for 15 minutes

    

12. 12 After exhausting, roll the lid into a round shape and let it rest for 15 minutes

    

13. 13 After turning it over, spread the purple sweet potato filling evenly to about 2/3 of the way

    

14. 14 First fold the blank area towards the middle, then fold the filling end towards the middle

    

15. 15 Put it in the refrigerator for half an hour, then roll it out along the folding direction and cut it evenly into 12 pieces

    

16. 16 Then, roll each small portion of dough into threaded strips with both hands backwards and place in a baking pan to ferment

    

17. 17 After the fermentation is completed, brush the surface with egg wash and put it into the middle shelf of the preheated oven: 180 degrees, upper and lower heat

    

18. 18 Bake for about 20 minutes until golden brown

    

19. 19 Take out the baking pan and transfer the bread to the baking sheet to cool

    

20. 20 Finished product pictures