Purple Sweet Potato Rose Bread

Taste: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: God-level.

Detailed Steps for Cooking Purple Sweet Potato Rose Bread

Weigh all the ingredients and put all the dough ingredients except yeast and butter into the mixing bowl (put wet ingredients first, then dry ingredients). Mix the dough on the first gear of the stand mixer until well combined, then knead on the fifth gear for about 6 minutes until the dough is slightly film-like.

Add softened butter. Mix on the second gear to blend the butter and dough, then knead on the fifth gear for about 7 minutes until the dough is in the expansion stage.

Roll the dough into a ball, cover with plastic wrap, and let it rise for the first time in a warm place (until it doubles in size).

Wash the surface of the purple sweet potato, cut it into large pieces, steam for 15 minutes until cooked (the chopsticks can be easily inserted), remove the skin, and mash it with a fork. Take 90g of purple sweet potato puree, add 1 teaspoon of condensed milk (add a small amount), stir well, and adjust to a suitable dry and wet state (not too wet or too dry).

When the dough is fermented, poke holes in the dough with your fingers and it won’t bounce back or collapse, indicating that the fermentation is complete.

Take out the dough and punch it down with your fists to release the gas.

Divide the dough into 2 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 10 minutes.

Roll out the 2 pieces of dough into a rectangle of about 35*20CM.

Spread a portion of the purple sweet potato filling over 2/3 of the dough.

Fold the blank 1/3 of the dough to the right.

Then fold the right side to the left side, pinch the three sides tightly, cover with plastic wrap, and let it rest for another 5 minutes.

Rotate the dough 90 degrees and roll it out into a rectangle of about 35*15CM.

Perform the second three-fold, cover with plastic wrap, and let it rest for another 5 minutes.

Rotate the dough 90 degrees again and roll it out into a long strip.

Cut it into 3 equal parts.

Spread a small amount of purple sweet potato puree on the bottom of each strip (the top and bottom two strips are spread on the non-cut side).

Roll them up from left to right (with the cut side facing up).

Place them in an 8-inch heart-shaped mold (Wu Nuo mold, Violet series), cover with plastic wrap, put a bowl of hot water in the oven, and let it rise for the second time at 38 degrees. After it is full, brush a layer of honey on top.

Place it on the middle rack of a preheated oven with upper and lower heat at 180 degrees Celsius for about 35 minutes (the Violet series mold heats up quickly, so it should be taken out of the oven about 5 minutes earlier). Cover the surface with aluminum foil if it browns too quickly. Immediately remove from the mold and let it cool. Seal it in a plastic bag to prevent the bread from becoming hard.

Enjoy the fragrance.