Purple sweet potato 75g

Milk100g

85 grams of water

Dry yeast 3g

Medium gluten flour 3 10g

Exercise:

1. Put the purple potato in the pot and steam it (the amount of purple potato can be adjusted appropriately, not necessarily so strict).

2. Then cut the steamed purple potato into small pieces, pour it into the cooking machine, and add 100g milk (you can mash it directly in a bowl or basin without milk, with the same effect).

3. Turn on the fruit and vegetable mode, beat it into fine purple sweet potato paste, and take it out for later use.

4. Then take 85g of water (preferably warm water), pour it into a clean container, and then add 3g of dry yeast.

5. Let stand for 5 minutes until the dry yeast is completely dissolved.

6. Then pour into a clean basin, and add 120g purple potato paste and 3 10g flour.

7. Knead into a smooth dough.

The amount of water and flour can be slightly adjusted according to the actual situation, which is subject to non-stick hands.

Then cover with plastic wrap (if there is no plastic wrap, you can also cover it) for fermentation. Suggested temperature is 30 degrees per hour (you can put the pot in a warm water pot in winter, which will make it grow fast).

8. Press the fermented dough repeatedly on the panel to exhaust.

9. Then divide into 8 small dough evenly.

10. Take a small piece of dough and divide it into 7 portions, of which 6 portions have the same weight, each of mine is 10g, and the other smaller portion is used as the core of rose steamed bread.

1 1. Then use a rolling pin to roll six slightly larger doughs into round slices.

12. Stack six round dough pieces together and press them in the middle with chopsticks, as shown in the figure.

13. Then knead another small dough into a cone by hand and put it in the initial position.

14. The dough wrapped in the cone is rolled from bottom to top.

15. Then cut it in the middle with a knife and split it in two.

16. Put down the incision and tidy up the shape. Do the same for the rest of the dough and finish it all.

17. Then carry out secondary fermentation. Suggested temperature is 32℃ and fermentation time is 30 minutes.

After fermentation, put it into a steamer and steam it in a pot. After the water boils, turn to low heat and steam for 20 minutes. After steaming, let it stand for 5 minutes before lifting the lid.

A pot of rose steamed bread is ready. Isn't it beautiful?