Purple Sweet Potato Toast

Name: Purple Sweet Potato Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 120g All-purpose flour; 30g Unsalted butter; 45g White sugar; 2g salt; 4g yeast; 56g Whole egg liquid; 165g water; a little Peeled white sesame; a little Surface decoration-egg liquid

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This toast was still baked late at night, to be precise, it was baked at one o'clock in the morning. Since the dough was kneaded, it was already 4 o’clock in the afternoon. I went to the supermarket to buy purple sweet potatoes and some daily necessities. I had a meal with friends in the evening, so it must be fermented at room temperature, otherwise I can’t come back!
Some milk should be added to the purple potato mash, it is a bit dry, and the spread is not very even.
This time I put a layer of tin foil on the outside of the bread bucket, and it looks much better. The bottom skin is also very thin, golden in color, and super soft. I am quite satisfied. "

Purple Sweet Potato Toast

1. Stir it slightly with chopsticks to prevent the dry powder from being raised when the toaster is stirring.

2. Choose a kneading program. After 15 minutes, kneading is finished and put in softened butter. Choose another kneading program and continue kneading.

3. After kneading the dough, the transparent film can be pulled out, which is tough and not easy to break. Even if it breaks, the edge of the hole is very smooth.

4. Take out the dough, round it up, put it in a bread bucket, cover it with plastic wrap and ferment at room temperature.

5. Prepare purple potato mash: Wash the purple potato, slice it, and steam it in a steamer.

6. After peeling, add an appropriate amount of white sugar and 10 grams of butter.

7. Press it into a mud while it is hot and set aside.

8. Fermentation is 2 to 2.5 times larger. Use your fingers to stick flour and poke a small hole in the middle. If the hole does not collapse or recover quickly, the fermentation is complete.

9. Divide into four equal parts, spheronize after exhausting, cover with plastic wrap and relax for 15-20 minutes.

10. After relaxing, take a portion of the dough and roll it out, fold it on both sides, and roll it out again.

11. Turn it over and spread the mashed purple potato, leaving a little at the bottom not to be spread.

12. Thin the bottom edge, roll it up, and tighten it as much as possible, pinching the joint tightly.

13. Put the interface down and put it in the bread bucket.

14. Cover with plastic wrap and ferment until 80% full.

15. Mix the egg liquid and water in a ratio of 1:1, brush on the bread dough, and sprinkle with white sesame seeds.

Tips:
The amount of liquid increases or decreases according to the water absorption of the flour.

A layer of tin foil outside the bread bucket can effectively avoid heavy color and thick skin at the bottom.