Purple sweet potato braided buns

Overview

I have been learning to bake for a while. This is the fourth time I have made bread and it is relatively good. The first time I made bread, it was hard and not tasty. The second time, the fermentation was overdone and the taste was sour and unpalatable. The third time I made the toast, it collapsed. Summing up the previous failures, I thought it was better this time. It was okay this time. They didn’t shrink back, weren’t sour or hard, and the children still got rid of them all to save their face

Tags

• baking
• children
• bread
• breakfast
• butter
• egg
• fresh milk
• high gluten flour
• purple sweet potato
• white sugar
• yeast

Ingredients

Steps

1. 1 grams of high-gluten flour, 55 grams of purple sweet potato, 230 grams of fresh milk, 30 grams of butter, 5 grams of yeast, 5 grams of egg, 50 grams of white sugar

   

2. 2 Add fresh milk, white sugar, high-gluten flour and yeast (make a small hole in the flour and add the yeast). Pour into the Petrus bread machine. Start program 6 and knead the dough for three minutes. Pause

   

3. 3 Scrape the purple sweet potato into thin slices and add to the dough to start

   

4. 4 It was then that I remembered that I had forgotten to put the eggs in and quickly cracked them in. Fortunately, I was able to do so in time

   

5. 5 At the end of the first kneading process, you can see that the gluten expansion stage is not very good. It is difficult to pull apart and easy to break even if it is pulled apart

   

6. 6 Add butter and follow dough kneading step 2. Always observe the expansion stage of gluten

   

7. 7 At the end of the second program, it was still relatively smooth.

   

8. 8 After checking that the gluten has expanded very well, you can pull out the thin glove membrane and use your fingers to pierce the membrane and the edges are smoother

   

9. 9 Now start the fermentation process. The fermentation is slower now that it is colder. I have been waiting for a full two hours. Dip your fingers in some flour and press a hole into it, just make sure it doesn't shrink, collapse or bounce back. (The children were curious and imitated me by poking several holes in the dough. The hole with more flour in the middle was made by me)

   

10. 10 Roll into ox tongue shape

    

11. 11 Knead the dough into long strips and cut into 12 small pieces of 75g each

    

12. 12 Roll into ox tongue shape

    

13. 13 Roll it up from top to bottom

    

14. 14 Lay it horizontally, roll it up from top to bottom, flatten it, and roll it out

    

15. 15 Shape into long strips

    

16. 16 Juan Yuan is round

    

17. 17 Shape into long strips

    

18. 18 Take three dough strips, flatten them together and start braiding

    

19. 19 When braiding, hide the head and tail well back (this will not affect the appearance)

    

20. 20 The second fermentation is very different from before. It has gained a lot of weight. Brush with egg wash or butter (you can omit it if you don’t like it)

    

21. 21 Preheat the oven to 185 degrees, then place the middle and lower racks and bake for 20 minutes