The Ultimate Tasting Mashed Bread (with Purple Potato Mashed Method)
1.
Peel the taro and purple sweet potato, cut into small pieces and put them in the steaming oven. Steam at 110°C for 25 minutes, until you can easily poke a hole with chopsticks.
2.
Pour the steamed purple sweet potato and taro into the cook machine and noodle bucket while hot. Add sugar and milk.
3.
Turn on speed 1 of the cook machine, smash the taro and purple sweet potato, and stir at speed 2 for about 10 minutes.
4.
Stir until the taro and purple potato are all pureed. Then add water and condensed milk.
5.
Continue mixing at 2 levels until all the raw materials are well mixed. Seal the purple potato and taro mash and store in the refrigerator.
6.
Then we come to make noodles. In addition to the butter, put the other ingredients of the dough into the cook machine. Be careful not to directly contact the yeast with salt and sugar. Stir until the dough can pull out a thick film. Add the softened butter.
7.
Knead in the first gear until the butter is no longer visible, then switch to the second gear to continue kneading. Knead until the expansion stage, that is, the dough can pull out the film, without the glove film, it takes about 10 minutes.
8.
Round the dough, put it in a large bowl, cover with plastic wrap, and put it in a warm place for the first fermentation.
9.
After about 55 minutes, the dough expanded to twice its original size, and the fingers stick powder into the dough. If it does not collapse or shrink, the fermentation is complete.
10.
After the dough is squeezed and exhausted, divide it into 4 small doughs, round and relax for 15 minutes.
11.
Take a loose dough and roll it out from the middle up and down with a rolling pin into an oval shape. Spread 40g of purple potato and taro mash on the left side of the dough.
12.
. Roll the dough from left to right.
13.
Remember to close the mouth tightly.
14.
After shaping, it is slightly rolled into the same length as the mold.
15.
A set of two doughs are pressed tightly and put into the mold.
16.
It takes about 30 minutes to ferment to twice the size.
17.
It takes about 30 minutes to ferment to twice the size.
18.
Brush a layer of honey water on the surface of the dough, and finally sprinkle with watermelon kernels.
19.
The toasted bread is immediately demoulded and placed on the grill to cool.
20.
1. The amount of flour should be adjusted according to the humidity of the pumpkin puree, and the good dough should be soft and non-sticky. 2. Adjust the baking time and temperature according to your own oven. 3. The amount of the recipe is suitable for a 12-piece square cake mold. 4. I use Haishi's chef machine, the time and gear are for reference only.
21.
I use the Haishi HM741 chef machine. This chef's machine is super high in appearance, with a macarons-like faint blue color, and it is love at first sight.
22.
Its egg beater has 5 liters and a large capacity, which can fully meet your needs.
23.
The high power of 1000w allows you to easily release the glove film. Generally speaking, I mix noodles for 15 minutes and toast for 20 minutes.
Tips:
1. The amount of flour should be adjusted according to the humidity of the pumpkin puree, and the good dough should be soft and non-sticky.
2. Adjust the baking time and temperature according to your own oven.
3. The amount of the recipe is suitable for a 12-piece square cake mold.
4. I use Haishi's chef machine, the time and gear are for reference only.
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