200 grams of high gluten flour

50 grams of low-gluten flour

Sweet potato paste 40g

Fine sugar 15g

Salt 2g

Dried yeast 1/2 teaspoons

water

Salt-free butter 10g

1 tbsp brown sugar

Honey 1 tablespoon phase grams of food

Practice of sweet potato shell fruit

1. Mix 200g of high-gluten flour, 50g of low-gluten flour, 5g of fine sugar15g, 2g of salt, 0//2 teaspoons of dry yeast/kloc-0, 0/30-140g of water, 40g of mashed sweet potatoes and water/.

2. Knead until the dough is smooth, then add the softened butter and mix well.

3. Knead to the swelling stage, cover it with a wet cloth, and wake it at room temperature 1 hour.

4. Divide it into 6 parts on average and round it off. Cover with a damp cloth and let it relax for 20 minutes.

5. Float the powder up and down and pat it flat.

6. Then turn it over and fold it in half

7. Relax a little and form a horizontal bar.

8. Roll it up, the dough at the closing place should be thinner, and the closing place should be pinched tightly.

9. Knead into a long strip

10. Wash the noodles and flatten them at one end of 1-2cm.

1 1. Put the other end on the squashed dough, and then wrap the other end with the squashed dough and seal it. Then turn it over and put it on a baking tray or canvas for fermentation for about 40 minutes (cover it with a wet cloth)

12. water, honey and brown sugar, boil ~ then turn off the fire, add shellfish, cook each side for about 15 seconds, then take it out and drain it, and send it to the oven for baking. Middle or lower layer, 200 degrees about 15 minutes ~ the surface presents beautiful bread baking color.