Purple potato toast

Purple potato toast

Introduction:

"It's still late at night, or more than one in the morning. Because it's already 4 p.m. when the dough is kneaded, I went to the supermarket to buy purple potatoes and some daily necessities. In the evening, I had a meal with my friends, so I had to ferment at room temperature, otherwise I couldn't make it back! Purple sweet potato paste inside should add some milk, a little dry, smear is not very uniform. This time, I put a layer of tin foil on the outside of the bread barrel. It really looks much better. The skin at the bottom is also very thin, the color is golden, and it's super soft. I'm very satisfied with it. "

Production steps:

Step 1: stir a little with chopsticks to avoid lifting the dry powder when the toaster stirs.

Step 2: choose a kneading procedure, knead after 15 minutes, add softened butter. Then choose a kneading program to continue kneading.

Step 3: after kneading, the transparent film can be pulled out, which is tough and not easy to break. Even if it is broken, the edge of the hole is very smooth.

Step 4: take out the dough, round, put it into the bread barrel, cover it with plastic film and ferment at room temperature.

Step 5: prepare purple sweet potato paste: wash and slice the purple sweet potato, and steam it in the steamer.

Step 6: after peeling, add appropriate amount of sugar and 10 grams of butter.

Step 7: press into mud while it is hot and reserve.

Step 8: ferment to 2-2.5 times the size, stick the flour with your fingers and poke a small hole in the middle. If the hole does not collapse or recover soon, it means that the fermentation is good.

Step 9: divide into four equal parts, after exhaust, roll round, cover with plastic film and relax for 15-20 minutes.

Step 10: after relaxing, take a portion of dough and roll it out. Fold both sides and roll it out again.

Step 11: turn over and spread the purple sweet potato paste. Leave a little bit at the bottom.

Step 12: pinch the bottom as tight as possible.

Step 13: put the joint down into the bread barrel.

Step 14: cover with plastic film and ferment until 8% full.

Step 15: mix the egg liquid and water according to the ratio of 1:1, brush on the bread, sprinkle with white sesame.

Materials required:

Bread flour: 200g

Medium gluten flour: 120g

Salt free butter: 30g

White granulated sugar: 45g

Salt: 2G

Yeast powder: 4G

Whole egg liquid: 56g

Water: 165G

Peeled white sesame: a little

Egg liquid for surface decoration: a little

Note: the amount of liquid is increased or decreased according to the water absorption of flour. A layer of tin foil on the outside of the bread barrel can effectively avoid heavy color and thick skin at the bottom.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet