Mexican purple potato bread
It’s so comfortable to go on a spring outing with your own bread. I have long liked to eat Mexican bread, especially the crispy and crispy pastry on top, so I thought about making a plate while I had time today; Unfortunately, there is no bean paste at home, but I don’t want to eat the original flavor; There are still some frozen purple sweet potato puree in the refrigerator, so take it out and make purple sweet potato filling. Maybe it’s been a long time since I made it, the Mexican pasta sauce is less, and when it comes to the second plate, there is a little left, woowoo~~~
How to make Mexican purple sweet potato bread
Step 1
Prepare all the ingredients
Step 2
Put the main ingredients other than butter, condensed milk, and purple sweet potato puree into the bread machine
Step 3
After starting a dough kneading procedure, add the softened butter and continue kneading
Step 4
The kneaded dough can hold up a transparent and treacherous film, which is both the expansion stage
Step 5
Round the dough again, start the yogurt program, and let the dough rise to 2.5 times its size
Step 6
Take out the dough, press lightly to exhaust, divide into 12 equal parts, roll into a circle, cover with plastic wrap and soak for 15 minutes
Step 7
At this time, take out the frozen purple puree in advance, put it at room temperature to soften, and then add condensed milk and mix well
Step 8
Divide into 12 parts, roll into a circle and set aside
Step 9
Take a small piece of dough and press it flat, put it on the purple sweet potato ball, wrap it in a circle and pinch it tightly
Step 10
close the mouth downwards and place it in a non-stick baking sheet; if there is no non-stick baking sheet, you can put oil paper or tin foil on the baking sheet to prevent sticking
Step 11
After everything is ready, put the baking sheet in the oven, turn on the fermentation function, and carry out the second fermentation, which takes about 50 minutes
Step 12
At this time, make the Mexican sauce by adding powdered sugar, caster sugar, and softened butter to a basin
Step 13
Stir well with the egg soy sauce, then add the whole egg liquid in batches and mix well
Step 14
Then sift in the low-gluten flour and stir well
Step 15
Put it in a piping bag and tie it up for later use
Step 16
Take it out when the bread embryo is fermented to 1.5 times, squeeze the Mexican sauce on top of the bread embryo, and the Mexican sauce is less, woowoo
Step 17
Send it to the middle and lower layers of the preheated oven: 180 degrees, heat up and down, and bake for about 20~25 minutes
Step 18
Remove when golden brown and place the bread on the grill to cool
Step 19
Dry until warm and ready to eat
Step 20
The bread is fluffy and soft, and the purple sweet potato milk is full of flavor, it’s really sweet and delicious~~~
Cooking tips for Mexican purple sweet potato bread
1. Friends who don’t like purple sweet potatoes can also put bean paste or other fillings; 2. When making Mexican sauce, the butter needs to be taken out in advance and waited for it to soften in place before it is ready to use, and the eggs also need to be returned to room temperature, so that the water and oil will not be separated when stirring the butter; 3. My gold plate is made of thicker material, so the baking time is also longer, if it comes with a baking plate or a three-energy square plate, the time can be slightly shorter, please master the specific situation by yourself.