|106g (use ice water in summer)|
High gluten flour
Filled Purple Potato
Purple potatoes, butter, sugar
|stir-fry into a ball|
Purple potatoes baked at 200 degrees in the oven
|About 30 minutes (4 small)|
12 grams of alkali, 300 grams of water
|One disposable glove glass bowl|
How to Make Sweet Potato Lye Bread
Make the purple potato filling a day ahead and reserve. Refrigerate.
Just knead the dough to a smooth surface. Divide the dough into four equal portions and let it rest at room temperature for 25 minutes before shaping. Divide the filling into 30g portions and press the dough into a circle. Squeeze the dough to close the corners. Add 30 grams of yam filling on the dough, roll up the dough from top to bottom, and pinch the corners of the dough. Roll both sides into thin strips and twist together to fit the dough upwards. Finish shaping (can also be shaped into a baguette shape). Refrigerate for one hour to shape, lye water prepared ten minutes in advance, water first, then lye, remove when dough is finished shaping. Soak the dough in lye water for 20 seconds, using disposable gloves, then drain and place on a greased baking sheet. Preheat the oven to 180 degrees Celsius and slit the surface of the dough. Bake in the middle of the oven for 18 minutes. If the oven is not accurate, use an oven thermometer to measure the actual temperature. Measure the actual temperature.