【Purple Sweet Potato Toast】---I like the purple color, it’s so light and beautiful

Overview

I have always liked purple sweet potato, not only because of its nutrition and unique taste, but also because of its dreamy and charming color. As long as it is included in ordinary snacks, it will make me feel noble and gorgeous. Toast made with purple sweet potato puree is no exception. A touch of purple can bring a happier mood.

Tags

• baking
• children
• breakfast
• toast
• butter
• cooked purple sweet potato
• egg liquid
• high powder
• sliced almonds
• whole egg liquid
• dry yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Peel and cut the purple sweet potatoes into cubes, steam them in a pot. (I don’t use so much for toast, I use the rest for milkshakes)

   

2. 2 Take 90 grams of steamed purple sweet potato and 115 grams of milk, and stir into a fine purple sweet potato milk paste. (Never mix the purple potato cubes with the flour directly, otherwise the mixing will be uneven)

   

3. 3 Put all the ingredients into the bread bucket in the order of liquid first and then flour, then add dry yeast last, and start a dough mixing process (15 minutes). (When pouring the purple sweet potato paste, use a rubber spatula to remove it as cleanly as possible, otherwise the amount will be small)

   

4. 4 After the dough mixing process is completed, check the dough. At this time, the dough can already form a thick film, but it is very rough and easy to break.

   

5. 5 Add previously softened butter and continue to start a dough kneading process.

   

6. 6 After the dough mixing process is completed, the dough has reached the complete stage and a perfect glove film can be pulled out.

   

7. 7 Round the dough and return it to the bread pan.

   

8. 8 Cover the bread barrel with plastic wrap, start the fermentation process, and ferment the dough to 2 to 2.5 times its original size. (If the temperature is high, room temperature fermentation is enough)

   

9. 9 Take out the fermented dough and divide it into four equal parts.

   

10. 10 After rolling into a ball, cover with plastic wrap and let rest for 15 minutes.

    

11. 11 Take a piece of dough and roll it into an oval shape.

    

12. 12 Fold the top and bottom in half, then place the fold side down.

    

13. 13 Make four pieces of dough one after another, cover with plastic wrap and let rest for another 15 minutes.

    

14. 14 Take a piece of dough and roll it into a long strip, turn it over and roll out the bottom edge.

    

15. 15 Roll up from top to bottom.

    

16. 16 Make four portions of dough one after another and place them in a bread pan.

    

17. 17 Cover with plastic wrap and ferment until it doubles in size. Brush the surface evenly with a layer of whole egg liquid, sprinkle with a few almond flakes, and start the baking program to complete baking. (I chose medium and 45 minutes of coloring, and wrapped tin foil around the outside of the bread barrel)