Double color sweet potato toast

Double color sweet potato toast

Introduction:

Production steps:

Step 1: potato paste dough: weigh the high gluten flour, cooked potato paste (steamed, peeled and screened), fine granulated sugar and salt respectively, put them into the mixing basin of flour mixing machine, mix well, add yeast water mixed with warm milk, stir slowly for 2 minutes, and quickly stir until gluten is formed. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 2: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 3: cover the dough with plastic wrap and put it in a warm place to wake up.

Step 4: wake up to twice the size.

Step 5: purple sweet potato paste dough: weigh the high gluten flour, cooked purple sweet potato paste (steamed purple sweet potato, peeled and sieved), fine granulated sugar and salt, put them into the mixing basin of flour mixing machine, mix well, add yeast water mixed with warm milk, stir slowly for 2 minutes, and quickly stir until gluten is formed. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 6: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 7: cover the dough with plastic wrap and put it in a warm place to wake up.

Step 8: wake up twice.

Step 9: Sprinkle high gluten flour on the chopping board, divide the sweet potato dough into 150g dough each, divide the purple potato dough into 125g dough each, roll round, cover with plastic film and relax for 15 minutes.

Step 10: take a taro dough and flatten it by hand. Roll it up and down from the center of the dough with an exhaust rolling pin to form a rectangular dough with the same length as the fruit stick model. Take another purple potato paste dough and flatten it by hand, roll it up and down from the center of the dough with an exhaust rolling pin to form a rectangular dough with the same length as the fruit stick model, and put the rolled purple potato paste rectangular dough on the rolled potato paste dough. (mashed potato dough is bigger than mashed purple potato dough)

Step 11: roll double color sweet potato toast into a cylinder from top to bottom.

Step 12: put the double color sweet potato toast into the fruit bar model with the seal down, and finally ferment.

Step 13: brush a layer of even whole egg liquid on the double color sweet potato toast which is fermented to 90%.

Step 14: put it into the oven preheated 180 degrees, bake for 30 minutes, and demould immediately after it is out of the oven.

Step 15: double color sweet potato toast

Materials required:

Yam dough:

High gluten flour: 230g

Cooked taro paste: 140g

Yeast: 2.5G

Granulated sugar: 20g

Salt: 2G

Milk: 110g

Butter: 20g

Purple potato paste dough:

Cooked purple sweet potato paste: 120g

Fine granulated sugar: 20g

Note: mold: Sanneng fruit stick (4 portions)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet