How to make sweet potato, corn and chicken bread

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  1.Pour high-gluten flour and wheat bran into the dough mixer (high-gluten flour and wheat bran are mixed together (whole wheat flour), eggs, yeast and appropriate amount of water, knead the dough for 20 minutes and rest for 45 minutes

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  2.While the noodles are resting, prepare the stuffing.Cook the chicken breasts, steam and grind the sweet potatoes into puree, cook the corns and peel out the corn beans.Mix the three, add salt and black pepper to taste, and add some parsley.In order to match the color, you can also omit it

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  3.Knead the dough after waking up and cover it again Cover with plastic wrap and let rest for 15 minutes

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  4. Divide the dough into small portions and roll them into rounds.Wrap in the fillings

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  5.Pinch up and close the mouth like a bun, and place the mouth downwards , put a little oatmeal on top

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  6.Second awakening.My oven does not have a dough rising function, so I boil some water in advance, let it cool to about 35 degrees, put the bread on the pot, cover it, and let it rise for 20 minutes like steamed buns

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  7.Put the risen bread into the oven and bake at 180 degrees for 15 minutes