【France】Peanut Butter Banana Purple Sweet Potato Toast

Overview

Banana called out impatiently, but in her heart she was thinking about Purple Sweet Potato. Suddenly, I had an idea. The peanut butter banana toast with a little peanut butter is very good. Can I replace the white dough skin with purple potato skin and make such a purple peanut butter banana toast? Afraid that the purple color was not dark enough, I chose a toast recipe with the highest purple sweet potato content. Even though it is a bread machine version of toast, you might as well give it a try. The color of the dough looks good, just waiting to see how it turns out after baking. For small toast, about one banana is enough. But the amount of peanut butter was too much. The mixed peanut butter and banana mashed smeared on the dough seemed a bit too much? Sure enough, when the roll was rolled, the filling was pushed out by the roll, so it had to be rolled up loosely. I have always wondered whether the purple sweet potato puree, which is almost as heavy as flour, will affect the gluten of the dough and thus affect the rise of the dough? But the situation seemed to be fine, and the rolled dough actually grew to almost the edge of the mold. The next question is, will it affect the texture of the dough? After the bread has cooled, you can cut it open to see what's going on. . . . It does seem to have an impact. The dough texture doesn't look very good, but the flavors of peanut butter and banana are intertwined, which is quite fragrant. . . . .

Tags

• baking
• banana
• butter
• egg
• high gluten flour
• purple sweet potato puree
• dry yeast
• fine sugar
• milk
• peanut butter
• salt

Ingredients

Steps

1. 1 Dough: 100g purple sweet potato puree, 1g salt, 15g caster sugar, 27g eggs, 40g milk, 125g high-gluten flour, 2g dry yeast, 10g butter

   

2. 2 Pour the dough ingredients except butter into the bread machine and start the dough mixing process.

   

3. 3 Stir into a smooth dough, add butter and continue mixing.

   

4. 4 to pull out the film.

   

5. 5 Roll into a round shape and place in a large bowl for basic fermentation.

   

6. 6 The dough will double in size.

   

7. 7 Take out, deflate, roll into a ball, and rest for 15 minutes.

   

8. 8 Fillings: 1 banana, 30 grams of peanut butter

   

9. 9 Peel the banana and mash it, add peanut butter.

   

10. 10 Mix well and set aside.

    

11. 11 Roll the dough into a rectangle.

    

12. 12 Cover with fillings.

    

13. 13 Roll up.

    

14. 14 With the seam downward, place it into an oiled mold for final fermentation.

    

15. 15 The dough is about nine minutes full.

    

16. 16 Put it in the oven, middle and lower layers, heat up and down at 170 degrees, and bake for about 30 minutes.

    

17. 17 The surface is golden brown and comes out of the oven.

    

18. 18 Unmold immediately and let cool.

    

19. 19 Cool and then slice.