Soufflé ingredients: Softened butter 90 grams
Fine sugar 30g Salt 1.5 grams
Whole egg liquid 50 grams Purple Sweet Potato Flour 8 grams
Milk powder 130g Dough ingredients:
High-gluten flour 400g Fine sugar 35 grams
Whole egg liquid 40g Milk 245 grams
Milk powder 18 grams Salt 5 grams
Yeast 4 grams Butter 25 grams
How to make purple potato soufflé bread #primary and middle school students nutritious meal#Purple potato milk puff bread recipe Illustration 1

Step 1

The soufflé filling needs to be refrigerated, so you can prepare it first. The butter is softened in advance at room temperature, just like making cookies. It is softened to the point where you can lightly poke holes with your fingers, not liquefied. #primary and middle school students nutritious meal#Purple potato soufflé bread recipe illustration 2

Step 2

Beat the softened butter until soft. I use a manual whisk. After beating, add the sugar and salt and mix everything well. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 3

Step 3

Slowly add the egg liquid in two additions. After each addition of egg liquid, mix well, then add another egg liquid until the egg liquid and butter are fully integrated. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 4

Step 4

Add milk powder and purple sweet potato powder. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 5

Step 5

Mix everything evenly with a spatula. Cover the prepared purple sweet potato soufflé filling with plastic wrap and store it in the refrigerator for later use. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 6

Step 6

Except for the butter, put the rest of the dough ingredients into the cooking machine. Remember to reserve a little liquid, because different brands of flour have different water absorption, and the climate, temperature and humidity vary between the north and the south. These are mentioned in the tips. , reserve liquid and add as appropriate depending on the state of the dough. #Primary and middle school students nutritious meal#Purple sweet potato soufflé bread recipe illustration 7

Step 7

After kneading to the expansion stage, add butter, and then knead until the glove film is in a state of balanced ductility and elasticity. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 8

Step 8

Roll the kneaded dough into a round shape and place it in a basin, cover it with plastic wrap, and perform basic fermentation in a warm place of 25 to 28 degrees. #primary and middle school students nutritious meal#Purple potato puff bread recipe Illustration 9

Step 9

Let it rise until about 1.5-2 times in size. When you poke a hole with flour and it does not collapse or shrink, the fermentation is complete. When the weather is hot, the fermentation is complete if the bottom shrinks a little and very slowly. Do not let it rise until the bottom does not shrink at all. #primary and middle school students nutritious meal#Purple potato soufflé bread recipe Illustration 10

Step 10

Once the dough is ready, deflate the dough and press gently to remove any large air bubbles. Divide into 10 portions, roll into balls, cover with plastic wrap and let rest for 15 minutes at around 25~28 degrees Celsius. #primary and middle school students nutritious meal#Purple sweet potato soufflé bread recipe Illustration 11

Step 11

The refrigerated soufflé filling will not be very soft when you take it out. Immediately after taking it out, divide it into 10 portions and make them roughly round. Remember to wear gloves when handling.#primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 12

Step 12

Take a piece of loosened dough, pat it gently to remove the big air bubbles, turn it over and pat it gently into a round sheet, making the middle high point thinner around it. Place the purple sweet potato soufflé filling in the middle of the dough, and gently lift up the dough around it, like Pinch the dough tightly like making buns. You can slightly shape the dough with your hands like in the video. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 13

Step 13

Wrap all 10 dough balls with fillings. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 14

Step 14

Take a piece of dough that has been wrapped with fillings, gently shape it with your hands, and make the dough slightly longer. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 15

Step 15

Gently roll it out with a rolling pin, being careful not to break the filling. #Primary and middle school students nutritious meal#Purple potato soufflé bread recipe Illustration 16

Step 16

After rolling it out, turn it over so that the smooth side is facing down, and tap out any air bubbles on the side.#primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 17

Step 17

Lift the dough from the side closest to the body and fold it up, then cut twice with a knife and divide it into three parts without cutting off the top. #primary and middle school students nutritious meal#Purple potato soufflé bread recipe Illustration 18

Step 18

Place the dough on the left and right sides, with the filling side facing up. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 19

Step 19

Also put the dough in the middle and place it in the middle. Turn all the stuffing sides up. You can watch the video for shaping techniques. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 20

Step 20

After all the shaping is done, place it in the fermentation box for the second time. The temperature is set to 32 degrees and the humidity is 80%. Friends who do not have a fermentation box can also use the oven for the second time. There is no humidity in the oven that can be adjusted. You can put a bowl of warm water to maintain the approximate humidity. Fermentation time is about 30 minutes. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 21

Step 21

Let the dough ferment until about 1.5 times in size. The dough is smooth and elastic. The dough will slowly rebound when pressed with your fingers. Brush the white part of the dough with egg wash. The amount of egg liquid is not in the recipe table. It is obtained separately. You can use egg yolk and add a little water.#primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 22

Step 22

Place in a fully preheated oven, set the heat to 170 and the heat to 195, and bake for 18 minutes. The time and temperature are for reference only and are based on the actual adjustments of each oven. #primary and middle school students nutritious meal#Purple potato puff bread recipe Illustration 23

Step 23

The bread being baked can already smell very fragrant. #primary and middle school students nutritious meal#purple sweet potato milkIllustration of how to make crispy bread 24

Step 24

After taking it out of the oven, lightly shake the mold, demold it and let it cool on the cooling rack. When it cools down to a little bit of residual temperature, seal it and store it in a bag. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 25

Step 25

The soft brushed bread paired with the purple potato soufflé is really delicious and beautiful. #primary and middle school students nutritious meal#Purple potato puff pastry bread recipe Illustration 26

Step 26

Simple plastic surgery, but really looks great.#primary and middle school students nutritious meal#Purple sweet potato puff bread recipe Illustration 27

Step 27

Soft and brushed, it’s also great for breakfast. Be sure to check in. I look forward to everyone turning in your homework! Purple potato soufflé bread cooking tips

Many friends said: I made it exactly according to the recipe, why is mine wet? Why is mine dry? Why... why... When making bread, you must flexibly control the liquid in the recipe, because the water absorption of flour is different, and the climate temperature and air humidity are different between the north and the south. You must add it as appropriate according to the state of the dough. This is a commonplace topic. ! The time and temperature should be adjusted according to the actual conditions of your own oven. There is a big difference between a large oven and a small oven. Even two ovens of the same brand will have temperature differences.