Milky Purple Sweet Potato Toast

Overview

I haven’t made bread for a long time. Last time I made mooncakes, I bought some purple sweet potato and brought it back to make fillings and adjust the color. I had some leftover that I didn’t use up, so I took the opportunity to try purple sweet potato toast.

Tags

• baking
• butter
• egg
• high gluten flour
• milk powder
• purple sweet potato puree
• sugar
• tangzhong
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter and purple sweet potato puree into the bread bucket, and then start the bread machine kneading program. After the first kneading is completed, add butter and continue to start the bread machine kneading program. After the dough is mixed, ferment it until it is about 3 times in size

   

2. 2 After the fermentation is completed, deflate the dough. After the deflation is complete, divide it into 2 equal-sized doughs, then add one of them to the purple sweet potato puree and knead evenly

   

3. 3 Divide the purple sweet potato dough and white dough into 3 small doughs and ferment them in the middle, about 10 minutes. Take one of the purple sweet potato dough and the white dough, mix them together and roll them into an oval shape

   

4. 4 Roll up from one end to the other, with the opening facing downwards

   

5. 5 Roll it up and put it into a toast box. Use the same method to make the remaining 2 pieces of dough

   

6. 6 Proceed for 2 times until it is 9 minutes full (about 40 minutes). Use a brush to lightly brush a layer of egg liquid on the fermented dough and close the toast box lid

   

7. 7 Preheat the oven to 180° with upper and lower heat for 15 minutes. Place the toast box and bake for 45 minutes. After baking, remove from the toast box, place on the grill and let cool

   

8. 8 Finished product pictures