Today, I’ll jerk myself a healthy version of the Cocoa Sweet Potato Soft Oven, using the liquid seed method, the bread is fluffy and delicious, the MM during the fat loss period can also be blessed!
Whole wheat flour.
|20 grams (can also be left out)|
glutinous rice flour
How to make Cocoa Sweet Potato Soft Breads (Liquid Seed Method) (Low Sugar, Low Fat, Reduced Fat Version)
100g water + 20g high gluten powder, on the stove on low heat, stir into a paste and let cool. (Liquid type)
Cooled paste + 200g milk + 20g sugar (50g if you don’t want to lose weight) + 300g high gluten flour + 80g whole wheat flour +20g cocoa powder +4g yeast +20g olive oil (you can put butter if you don’t want to lose weight) +4g salt, put the above ingredients in the toaster. Ferment until it doubles in size, then ferment for 60-70min.
Poke a hole, not retract on it.
Method of sweet potato: 150g glutinous rice flour + 50g cornstarch + 200g milk + 10g sugar (do not lose weight can put 30g), stir well, on the steamer for 20min.
Out of the pot of potatoes very hot and sticky, cool a little, add a little olive oil. (If you don’t want to lose weight, you can put butter in it for a better taste)
Mix well with the spuds, reserve.
Nutmeg and date nuts, chopped, reserve.
Remove the fermented bread, divide it in half, roll it round, cover with plastic wrap and ferment for another 10min.
Roll out the bread, add a layer of mashed potatoes, mashed sweet potatoes and chopped nuts. Roll up the bread.
Cover with plastic wrap and ferment for another 60-70min.
Ferment until doubled in size, sift the flour and cut the bag. Put into the oven at 190 degrees for 20min.
Out of the oven, a successful omelette!