A:
High-gluten flour: 150g; Purple sweet potato puree: 50g; Water: 60g; Egg: 40g; Granulated sugar: 15g; Yeast: (1/2+1/4) tsp; Salt: 1/4 tsp; Butter: 25g.
B:
Liquid butter: 20g; Purple sweet potato puree: 230g; Caster sugar: 10g; Sweetened condensed milk: 15g; Fresh milk: 15g.
Flavor: Milk Fragrant; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Milk Fragrant Purple Sweet Potato Bread
Steam the purple sweet potatoes, then filter them into a puree using a sieve
Except for the butter in ingredient A, put all ingredients into the Donlim T13 bread maker, select the kneading program, set the time to 20 minutes, add the butter after kneading for 10 minutes
The dough should form a slightly thick film after kneading
Select the fermentation/thawing program on the bread maker, set the time to 1 hour, room temperature at 24 degrees Celsius, poke a hole in the middle of the dough with a dry chopstick dipped in flour, the hole should not immediately shrink back
Take out the dough, divide it into 6 portions, round them and let them relax for 10 minutes
Mix all ingredients in B evenly, set aside
Roll the dough into an oval shape, place the purple sweet potato filling in the middle, wrap it up tightly
Cut the dough in the middle using a scraper, it’s best to use a thin string to cut it from the middle to prevent deformation
Let it ferment in the oven with a bowl of hot water underneath, choose the fermentation setting, it should double in size in about 20 minutes
Preheat the oven to 180 degrees Celsius, top and bottom heat, middle rack, bake for about 17 minutes
