Purple Sweet Potato Toast

Overview

This toast was still baked late at night, to be exact, around one o'clock in the morning. Because it was already 4pm when the dough was kneaded, I went to the supermarket to buy purple sweet potatoes and some daily necessities. I also had a meal with friends in the evening, so it had to be fermented at room temperature, otherwise I wouldn’t be able to get back in time! There should be some milk added to the purple sweet potato puree. It is a bit dry and the coating is not very even. This time I wrapped a layer of tinfoil on the outside of the bread barrel, and it looked much better. The crust at the bottom was also very thin, golden in color, and super soft. I was quite satisfied.

Tags

• baking
• children
• old man
• bread
• breakfast
• all-purpose flour
• bread flour
• egg wash for surface decoration
• peeled white sesame seeds
• unsalted butter
• white sugar
• whole egg liquid
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Use chopsticks to stir slightly to prevent dry powder from stirring up when the bread machine mixes.

   

2. 2 Select a kneading program, finish kneading after 15 minutes, and add softened butter. Select another kneading program and continue kneading.

   

3. 3 After kneading, a transparent film can be pulled out, which is tough and not easy to break. Even if it breaks, the edge of the hole will be smooth.

   

4. 4 Take out the dough, roll it into a round shape, put it in a bread barrel, cover it with plastic wrap and ferment it at room temperature.

   

5. 5 Prepare the purple sweet potato puree: wash the purple sweet potato, slice it, and steam it in a steamer.

   

6. 6 After peeling, add appropriate amount of white sugar and 10 grams of butter.

   

7. 7 Press into puree while hot and set aside.

   

8. 8 Ferment until 2-2.5 times in size. Stick flour with your fingers and poke a small hole in the middle. If the hole does not collapse or recover quickly, it means it is fermented.

   

9. 9 Divide into four equal parts, deflate and roll into balls, cover with plastic wrap and let rest for 15-20 minutes.

   

10. 10 After it has rested, take a portion of the dough and roll it out, fold it on both sides, and roll it out again.

    

11. 11 Turn over and spread purple sweet potato puree, leaving a little at the bottom.

    

12. 12 Press the bottom edge thin, roll it up, roll it as tightly as possible, and pinch the joint tightly.

    

13. 13 With the joint facing down, place it into the bread bucket.

    

14. 14 Cover with plastic wrap and ferment until 80% full.

    

15. 15 Mix the egg liquid and water thoroughly at a ratio of 1:1, brush it on the bread dough, and sprinkle with white sesame seeds.