Lilac purple sweet potato soft bread

Cooking Instructions

1. Bread ingredients other than butter poured into the Qiao Li 7600 kitchen machine ice bucket, the flour brand is different, the water absorption is different, ice water should not be added at one time.

   

2. Stir for 2 minutes on 2nd and 7 minutes on 5th gear until the surface of the dough becomes smoother and close to the expansion stage.

   

3. Add the softened butter and stir on 2nd setting for 2 minutes until the butter blends evenly into the dough.

   

4. Then select 5 gears to stir out as shown in the picture, and you can pull out a relatively strong translucent film.

   

5. Arrange the dough and put it in a fermentation bowl, it's summer, cover with a damp cloth at room temperature for basic fermentation, or cover with plastic wrap and put it on a baking sheet, send it to the oven, and put a bowl of hot water underneath it to ferment.

   

6. 发酵的同时，将一个紫薯一个小芋头蒸熟，紫薯取150克直接和小芋头混合在一起用叉子压成紫薯芋泥，趁热加入10克黄油和15克白砂糖，拌成团晾凉就可以直接用，不需要炒。
   我一般会多做一些放在冰箱里密封保存，下次需要时直接取用即可。

   

7. 发酵至两倍大手指蘸粉戳孔不回弹不塌陷即可倒扣在揉面垫上。

   

8. 压扁并轻拍面团排气。

   

9. 均匀分成八份。

   

10. 滚圆收口朝下盖上保鲜膜放室温松弛15分钟，也可以放冰箱冷藏室松弛15分钟。

    

11. 期间取出紫薯馅，25克一个揉圆备用。

    

12. 松弛好的面团压扁轻拍出大气泡，光面朝下擀圆，将紫薯馅包入收紧口，口朝下压扁，用锋利的剪刀在面团上四个方向各剪一刀，捏紧尖端。

    

13. 中间点缀白芝麻，放烤盘上放进烤箱，烤箱底部放一碗热水进行二次发酵至1.5倍大。

    

14. 网络紫丁香图片。

    

15. 烤箱175℃开始预热，烤盘送进预热好的烤箱中层，175度烤25分钟左右。
    每个烤箱的脾气不一样，具体温度和时间根据烤箱脾气来调整。

    

16. 面包在膨胀，烘烤期间为了保持紫薯颜色好看，及早加盖锡纸(//∇//)避免表面颜色变黄。

    

17. 胖乎乎的，软噗噗的，隔天依旧软萌(//∇//)