Purple sweet potato and cranberry meal bag
Overview
Today is the second day of vacation, and I feel my hands are very itchy. I bought a Bosch kitchen machine on Taobao the day before yesterday. It is really easy to use. It can reach the complete stage in half an hour. I compiled the recipe last night and made a purple sweet potato and cranberry meal bag. It is very suitable for children to eat. It is sour and very appetizing. This time I used purple sweet potato powder. I read other people's recipes. Generally, the ratio of purple potato flour and high-gluten flour is about 8%. This time the meal bag is very delicate and soft.
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Ingredients
Steps
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Prepare materials
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Put in the dry ingredients and the wet ingredients in sequence (except butter and cranberries. The cranberries must be soaked for 30 minutes to drain the water. It is best to use kitchen paper to absorb the soaked water to avoid affecting the moisture during mixing and causing the bread to be too moist)
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Put it in a kitchen machine and stir until a thick film can be pulled out
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Add butter and continue stirring until the glove film can be pulled out
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Add the dried cranberries into the dough that has been kneaded until it is fully kneaded, and mix evenly (the time should not be too long, as it will cause the cranberries to break and the dough to break)
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Place it at about 28° for basic fermentation
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Take out the fermented dough and deflate it
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Divide the flour evenly into about 60g pieces and put them into a baking pan (I use an 8-inch removable mousse box for the baking pan, which is just right.
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Cover with plastic wrap and place at a temperature of 40° for final fermentation
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When fermentation reaches 8 minutes, brush the surface with egg wash and add almond slices
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Preheat the oven to 180° and bake for about 20 minutes. It depends on the power of the oven at home!
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Unmold immediately after baking
