Cut the dried sweet potato into small pieces and soak it in golden rum. It is best to put this step in the refrigerator two days ago, and the dried sweet potatoes will become soft and waxy. I soaked for two days.
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Peel and slice the sweet potato, steam it, drain the water, cool it and put it in the refrigerator, which can be prepared in advance.
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All the ingredients except salt and butter are put into the mixing pot. The brown sugar is broken first, and I'll break it directly in a pan.
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10 minute speed 10 thick film, I use Mates, you can operate according to your own mixer.
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Add softened butter and salt and beat the dough at the speed of 10 for 4-5 minutes.
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Play the elastic membrane, and check the status for 4 minutes first. If it is not enough, add 1 minute.
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The temperature is controlled at 26-28℃. Put the dough into the fermentation box, spray some water on the surface, cover it, let it stand at room temperature for half an hour, and then put it in the refrigerator. All the above steps were completed the night before.
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Cold storage fermentation 10- 12 hours to 2-2.5 times the original size. When cooking the next day, take it out half an hour in advance and let it cool at room temperature.
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Divide into six equal parts on average, roll plastic wrap and wake for 20 minutes.
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Roll it into an oval shape and roll it up from top to bottom.
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Cover with plastic wrap and wake up for 20 minutes.
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Roll into long strips, spread with dried sweet potatoes, and roll up from top to bottom.
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Put into a toast mold and ferment in a 38-degree oven. Put a deep baking tray at the bottom of the oven and pour a bowl of hot water to increase the humidity.
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Send to 9 minutes. Remember to take it out 20 minutes in advance and preheat the oven 190 degrees.
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My oven is set to 180 degrees and baked for 30 minutes. It can be adjusted according to your own oven. General household oven 180 degrees lasts for about 30 minutes, and then cover it with tin foil after coloring. Bake it, take it out, shake it twice, pour it out and put it on the drying net to cool.
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