Description
Very bright, tasty. You can make such rolls are not only sweet potatoes, but with carrots, pumpkin. Only the correct fluid. It will need to take less. Recommend! Recipe peeped in a foreign blog.
Ingredients
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Puree vegetables
100 g
-
Water
100 g
-
Yeast
7 g
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Salt
0.5 tsp
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Leavening agent
0.25 tsp
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Flour
190 g
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Water
100 g
-
Yeast
7 g
-
Salt
0.5 tsp
-
Sugar
2 tsp
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Leavening agent
0.25 tsp
-
Flour
200 g
Cooking
Purple dough: sweet Potato, wash, cut into slices. Fold in the steamer and boil until tender. In about 10-15 minutes.
Blend, allow to cool.
Dissolve yeast in water. Add to yeast mixture, mashed potatoes, salt.
All together again to blend.
Flour mixed with baking powder, add to liquid ingredients and knead the dough in any way.
White knead the dough exactly the same as purple, in any way, missing the point supplements puree and re-pureromance. And putting the dough in the sugar. White dough I kneaded in CPS (5*5*7), and purple hands. The dough does not stick tight, but not tight. Put the dough in a bowl, cover and put to ferment at a temperature of 27-28 degrees for 45-50 minutes.
Dough proofing in the beginning
The dough at the end of proofing prior to moulding.
Baking paper cut into squares of approximately 10*10
Each form of the test is split in half. From each part roll out a layer about 30*12
Put the white layer on purple or Vice versa
Twist the roll
Cut the rolls into pieces with a width of 3-4 cm.
Put on baking paper and cover with film. Leave at room temperature for 30 minutes.
In a pot or steamer pour water, let it boil, reduce the heat. We need a moderate vapor, therefore, in my opinion, electric instruments are not suitable for this. Move the rolls together with the paper in the basket, cover with a lid and cook under it for 12-15 minutes.
Take out the buns and served to the table.
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