Liquid Seed Purple Sweet Potato Toast
1.
Mix 100g of high-gluten flour, 100g of water, and 1g of yeast, cover with plastic wrap, and refrigerate for 17 hours (or more).
2.
The refrigerated liquid and the main dough ingredients except butter are all put into the bread bucket.
3.
When the dough is completely kneaded, the glove film can be pulled out, covered with plastic wrap, and fermented in a warm place to 2-2.5 times its size. (I forgot to take the good fermented photo)
4.
The fermented dough is taken out and placed on the chopping board, knead and exhaust fully, and roll out a rectangular dough.
5.
The purple sweet potato is steamed and pressed into a fine puree. Add milk and an appropriate amount of powdered sugar and mix well.
6.
Spread purple potato mash on two-thirds of the dough.
7.
Fold the two sides of the dough sheet toward the middle into a pattern. After folding, it is a layer sheet with a layer of purple potato mash.
8.
Roll out the folded dough sheet, repeat the steps just now, and finally divide the rolled out rectangular dough sheet into three without cutting one end.
9.
Braided
10.
Put it in the toast mold, ferment in the oven, and put a pot of hot water next to it.
11.
Ferment to 9 minutes full
12.
Brush a layer of whole egg liquid on the top, put almond slices, preheat the oven, the upper and lower heat 175 degrees, the lower layer, about 40 minutes
13.
The toasted bread is released from the mold and placed on the grill to cool
14.
Sliced, the purple pattern is so beautiful
15.
Finished picture
