1. Prepare the ingredients, steam the purple potato puree and pumpkin puree beforehand
2. Take 46g of milk, 13g of salad oil, 13g of egg liquid, 13g of sugar, 1g of salt, 1.3g of yeast, and 100g of sieved flour into the bread bucket, and make a dough. Choose 2 kneading procedures. The remaining ingredients are combined into a dough and then divided into two, knead in purple potato puree and pumpkin puree respectively, and knead out the film repeatedly
3. Put them into small pots and ferment for 1 hour at 45 degrees in the oven
4. Take out the dough and vent, divide it evenly into several small doughs, cover with plastic wrap for 15 minutes
5. Take one dough and roll it into a rectangle, and another dough into a rectangle of the same size, stack it up with the color matching, and sprinkle the coconut paste in the middle
6. Yard into toast box
7. Leave a piece of white dough and roll it out and cover it on top
8. Into the oven for two times; 45 degrees 45 minutes
9. Take out the toast box, brush with egg wash, sprinkle with coconut paste
10. Preheat the oven at 160°C for 5 minutes, put the toast box in the oven, and bake at 160°C for 22 minutes
11. Baked
12. Slice, autumn colors, I love it!
Tips:1. Different ovens have different temperature and time. Please set according to the characteristics of your own oven.
2. Reserve a quarter of the egg liquid, and finally brush it on the toast.
3. The color ratio is up to your liking.
4. It’s a little troublesome. If you have time, you can use the bread machine to make noodles, which saves effort.
Buy on JD
Buy on Amazon