Soft and Delicious, Purple Sweet Potato Bread

Soft and Delicious, Purple Sweet Potato Bread

1. Bread ingredients (450g toast box): 290g wheat flour for Arowana bread, 25g butter, 10g white sugar, 6g salt, 4g dry yeast, 190g water, 200g cranberry purple potato filling.

2. Dissolve the high-gluten flour, white sugar, salt, and dry yeast in water, pour into the baker's machine, stir evenly at low speed, and continue to knead until the gluten is formed.

3. Add the butter that has softened at room temperature and continue to knead until it is complete.

4. Ferment the kneaded dough at room temperature to twice its size; dip your fingers in flour and press the dough without shrinking, indicating that the dough is fermented well.

5. Take the fermented dough, squeeze out the air in the dough, and knead it into a smooth dough. Use a rolling pin to roll it into a rectangular shape (a long oval shape is also acceptable). When rolling, try to roll out the bubbles in the dough as much as possible.

6. Sprinkle the cranberry and purple potato filling evenly on the rolled dough. For cranberry purple sweet potato, steam the purple sweet potato, peel it, add white sugar and stir-fry until it is dissolved, pour the oil in 3 times and stir evenly until fully absorbed, and finally add the dried cranberries and stir-fry.

7. Roll the dough from top to bottom until it reaches the top to form a cylindrical dough. When rolling the dough tightly, there should be no gaps in the middle.

8. Spread a layer of butter evenly around the toast box, and roll the dough into the toast box for the final fermentation.

9. Put the toast box into the oven, put a plate of water, close the oven door, set the temperature to 38 degrees, and time 45 minutes, and press the fermentation button.

10. Take out the fermented dough, spray a little water, and take out the water in the oven. Preheat the oven, set fire to 185 degrees, 35 minutes, bake it until the surface is golden brown, and it will be out of the oven.

11. Bake the toast and cool it to the point where it is not hot, buckle upside down and release the mold, and put the toast on the grill to continue cooling.

12. Cool the bread, slice it, and enjoy. Moderate salty and sweet, soft and delicious, very delicious.

13. Nutritious breakfast, purple sweet potato toast.

Tips:

1. The high-gluten flour is made of Arowana, the toast roll made is soft and delicious, does not collapse, is elastic, and is delicious. 2. Each oven is different, the temperature and time are slightly different. Many ovens have a fermentation function. When you put it in the oven, remember to put a tray of water to maintain humidity.