How to make purple sweet potato soft European

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  1.Pour the high-gluten flour and purple sweet potato flour into a basin, and add Mix sugar, salt and water evenly.

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  2.Knead until there is no dry powder, knead into a ball, put in a plastic bag and refrigerate overnight

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  3. Take it out of the refrigerator and rewarm it the next day, then add yeast and knead well, then add butter , knead until the butter is completely absorbed, then you can drop the dough and the film will come out easily.Drop the dough until the film can be pulled out

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  4.Knead into balls and ferment until doubled in size (the best temperature for the first fermentation is 28 degrees)

• 5.Cut the dough into 5-6 small portions, roll it out evenly, then roll out the mochi and spread it flat on top of the mochi

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  6.Put honey red beans (cranberries) and roll them up

• 7. After shaping, put it in the oven, put a bowl of 45-50 degree warm water under the baking pan in the oven, and carry out the second rise (about 1 hour)
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  8. Take out the fermented European buns and preheat the oven to 180 degrees for 10 minutes.Sieve the high-gluten flour into the bag and scrape a few slits with a knife to shape it

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  9.Oven pre- Once hot, put the European buns into the oven at 180 degrees and bake for 18 minutes

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  10.Super soft soft Ou is out of the oven, brushed mochi, sweet and sour cranberries, sweet red beans, so delicious