Milky Double Potato Toast

Calculate the proportions of various materials and weigh them for later use. Melt the butter in water, wash the purple and sweet potatoes, steam them and press them into puree for later use.

Clean the inner pot of the bread machine, first put the liquid mixture (milk, eggs, butter melted in water), and then the solid mixture (purple sweet potato/sweet potato, flour, yeast, sugar, salt).

Select the "make dough" command and start mixing.

Take out the dough that has risen from the bread machine, squeeze out the air, and proceed with secondary fermentation. The oven I use for secondary fermentation controls the temperature at 30 to 40 degrees, and the humidity is just enough to put a dish of water on the lower grill. As shown in the picture.

Ferment in the oven for 1 hour. Take out two pieces of dough and roll them into a rectangle about 1cm thick. The width is 1cm smaller than the toast mold because it will still ferment after being placed in the mold. Brush with egg wash.

Brush two pieces of dough with egg wash, sprinkle honey red beans evenly, and overlap. The dough is very soft, so roll it up slowly.

Rolled dough. Brush the inner wall of the toast mold with olive oil, put the dough in, cover it and leave it in a warm place to continue fermenting for 30 to 60 minutes, until the dough fully occupies the toast mold. Put it in the oven at 180 degrees for 30 to 40 minutes.

Out of the oven. After unmoulding, wait for the toast to cool completely, wrap it in a plastic bag and refrigerate it in the refrigerator for more than four hours. When it is frozen, take it out and slice it.

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