Low Sugar Purple Sweet Potato Toast
1.
Group photo of materials and tools;
2.
All the ingredients except butter and salt are put into the kneading bucket, firstly mix into a dough at 2 speed low speed, then turn to 4 speed medium and high speed whipping for about 6 minutes; the brand of the cook machine is different, adjust according to the product used; the water absorption of the flour Rate, milk consistency and working environment are different, so the amount of milk is adjusted according to the state of the dough, if it is too dry, you can add a small amount at any time;
3.
First gear 1 and low speed for 2 minutes to completely blend the butter and salt into the dough, then turn to gear 4 to medium and high speed and beat for about 8 minutes, adjust the time according to the power of the machine and the state of the dough; the dough is soft and moist, pulling a piece of dough, can hold out a thick film ；
4.
Add softened butter and salt to the dough;
5.
The dough does not stick to the wall of the basin, it is soft and smooth, a piece of dough can be pulled out, and a transparent and elastic film can be pulled out on the hand;
6.
The dough is rounded and placed in a basin, and the Mongolian plastic wrap is basically fermented in a warm and humid place; I use a 40-liter fermentation tank with a temperature of 28 and a humidity of 75, and the fermentation is about 100 minutes;
7.
The fermented dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top of the dough without collapsing and gently retracting;
8.
Place the dough on the operating table, gently tap and exhaust, divide it into 3 equal parts, knead the dough or buckle the fresh-keeping box to relax for about 20 minutes;
9.
Press the loose dough with your fingers, and the pit does not rebound or there is a slight rebound;
10.
Take a dough and roll it into a beef tongue shape of about 20 cm;
11.
Roll up into a roll from top to bottom;
12.
The other two doughs are processed in sequence; the Mongolian plastic wrap or the fresh-keeping box is relaxed for about 20 minutes; the fingers are relaxed if they do not rebound after pressing the pit;
13.
Take a dough roll, flatten it, and roll it into a strip of about 40 cm;
14.
Roll up into a roll from top to bottom;
15.
The other two are processed in sequence, and placed in a 450g low-sugar toast box; placed in a fermentation box for secondary fermentation, temperature 35, humidity 80, about 80 minutes;
16.
When the raw toast is 90% full, close the lid, and the oven will begin to preheat up to 180°C and down to 190°C; if the upper and lower tubes cannot independently control the temperature, they can be adjusted to 180°C preheating;
17.
Put it into the middle layer of the preheated oven, and fire up and down at 180/190 degrees for 25 minutes; if the upper and lower tubes cannot be independently controlled, they can be adjusted to 180 degrees;
18.
I made another of the same formula. When it reached 9 minutes full, the lid was not covered and the egg liquid was not brushed on the surface;
19.
Preheat the oven to 170°C and lower the flame to 190°C for 25 minutes;
20.
Shake two lightly after coming out of the oven, demould, brush butter liquid on the top layer while it is hot, and store it in a bag or slice it when it is warm to your hands.
Tips:
1. Purple potato powder can be replaced with other fruit and vegetable powder or not used; purple potato powder also absorbs water, so when changing to other fruit and vegetable powder or not put, the overall liquid volume should be adjusted;
2. The baking temperature of the low-sugar toast box is lower than that of the ordinary toast box, and the time is shorter. The temperature and time in the text are for reference only, and the time can be adjusted according to the oven and mold material used;
3. The surface can be brushed with egg liquid or not before entering the oven, and with milk or butter liquid while it is hot after baking, it will have a different skin effect.
