Description of yam bread

1. Peel and cut the yam, steam it in a pot for about 20 minutes, take it out, put it in a cooking machine, mash it with purified water, and let it cool for later use. Recently, we started the beautiful Crystal Purifier, which can directly drink pure water at home and filter out residual chlorine and heavy metals in tap water, which is much more affordable than buying barrels of pure water outside.

2. Put all frozen milk, high-gluten flour, low-gluten flour, milk powder, sugar, yam mud and fresh yeast into the chef's machine except butter and salt, and beat at low speed for three minutes.

3. Change to high-speed whipping for five minutes to pull out thick film, add butter and salt, low-speed whipping for two minutes, and then high-speed whipping for three minutes to pull out thin film.

4. Take out the dough, round it, put it in a clean fermentor, cover it with plastic wrap, and ferment for one hour until it is 22.5 times as big, 28 degrees and 80 degrees humidity.

5. After the dough is fermented, take it out and put it on the panel, press and exhaust it, evenly divide it into 9 small doughs, rub it round, cover it with plastic wrap, and relax for 15 minutes.

6. After draining, knead it again, put it in a baking tray, and carry out the final fermentation. The temperature is 35 degrees and the humidity is 75 degrees, and the hair is twice as big.

7. Preheat the oven at 200 degrees for 20 minutes. During preheating, brush the dough with thin egg liquid and sprinkle with almond slices. 8. Bake in the middle layer of the oven for 180 degrees 1820 minutes, and cover with tin foil after baking until the color is almost satisfactory. Take out the steamed buns immediately after baking and put them on the drying net to cool.

Matters needing attention

Yam is a tonic, sweet and warm. People who are hot and easy to get angry should also eat carefully.