[purple potato toast] - if you like purple, it's very beautiful(zi shu tu si xi huan na mo zi se dan dan de jiu hen mei )

[purple potato toast] - if you like purple, it's very beautiful

Introduction:

"Purple potato is what I always like, not only because of its nutrition and unique taste, but also because of its dreamy and charming color. As long as there is its shadow in my heart, it will make me feel noble and gorgeous. Toast made from purple sweet potato paste is no exception. A touch of purple can bring a more pleasant mood. "

Production steps:

Step 1: peel and cut the purple sweet potato into pieces, and steam it. (I can't use so much toast. I use the rest for milkshakes.)

Step 2: take 90 grams of steamed purple potato and 115 grams of milk, stir into a fine purple potato milk paste. (never mix purple potato with flour directly, it will not mix evenly.)

Step 3: put all the ingredients into the bread barrel in the order of liquid in flour first, and finally put in the dry yeast, and start a flour mixing process (15 minutes). (when pouring purple potato paste, use a rubber scraper to clean it as much as possible, otherwise the amount will be less.)

Step 4: after the mixing process, check the dough. At this time, the dough can support a thick film, but it is rough and easy to break.

Step 5: add softened butter and continue to start a dough mixing process.

Step 6: after the mixing process, the dough has reached the complete stage and can pull out the perfect glove film.

Step 7: round the dough and put it back in the bread bucket.

Step 8: cover the bread barrel with plastic film, start the fermentation process, and ferment the dough to 2 to 2.5 times the original size. (if the temperature is high, fermentation at room temperature is enough)

Step 9: take out the fermented dough and divide it into four equal parts

Step 10: knead the plastic film on the back cover and let it stand for 15 minutes.

Step 11: take a ball and roll it into an oval shape.

Step 12: fold up and down to the middle, and then place the folding mouth downward.

Step 13: make four dough in turn, cover with plastic wrap and let stand for 15 minutes.

Step 14: take a portion of dough, roll it into long strips, turn it over, and roll the bottom edge thin.

Step 15: roll from top to bottom.

Step 16: prepare four portions of dough in turn and put them into the bread barrel.

Step 17: cover with fresh-keeping film, ferment to twice the original size, evenly brush a layer of whole egg liquid on the surface, sprinkle a little almond slices, and start the baking process to complete the baking. (I chose to paint for 45 minutes and put tin foil on the outside of the bread barrel)

Materials required:

High flour: 250g

Cooked purple potato: 90g

Milk: 115g

Egg liquid: 24g

Fine granulated sugar: 32g

Salt: 2G

Dry yeast: 5g

Butter: 25g

Whole egg liquid: right amount

Almond slice: moderate amount

Note: 1: purple potato steaming and milk after mixing evenly, do not directly mix with purple potato and flour, it is uneven mixing. 2: If you like the light and thin color of the bread crust, you can wrap tin foil on the bread barrel and remove it in the last 15 minutes or so. Of course, you can also choose light coloring directly, but there is a disadvantage that the surface coloring of bread will also be very light.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Shu Tu Si Xi Huan Na Mo Zi Se Dan Dan De Jiu Hen Mei