【France】Pumpkin and Purple Sweet Potato Toast

Overview

The brilliant golden color of pumpkins and the deep purple of purple sweet potatoes immediately draw people into the unknown whirlpool. The remaining pumpkin puree, exactly half the amount, can be used to make a small toast. Without adding butter or sugar, just pure purple sweet potato puree is already good, and I don’t want to modify it to add a rich flavor. Simple is good. When shaping, I don’t understand why it is not one big curl, but three curls connected end to end so that the curl direction is consistent and becomes one. Although full of doubts, he still did it. The result was just as expected, a beautiful whirlpool. . . .

Tags

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

Ingredients

Steps

1. 1 Dough: 50g pumpkin puree, 15g milk, 135g high-gluten flour, 20g sugar, 3g dry yeast, 1g salt, 30g eggs, 15g butter. Filling: 200g purple sweet potato puree

   

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 and add butter.

   

4. 4 Continue stirring until the film pulls out.

   

5. 5 Put it into a large bowl for basic fermentation.

   

6. 6 The dough will double in size.

   

7. 7 Deflate, cut into 3 equal parts, roll into balls, and let rest for 10 minutes.

   

8. 8 Roll into long tongue shape.

   

9. 9 Divide the purple sweet potato into three parts and spread evenly on the dough.

   

10. 10 Roll up.

    

11. 11 Arrange them head to tail in a greased toast box. Carry out final fermentation.

    

12. 12 The dough is about 9 minutes full.

    

13. 13 Brush the surface with egg wash.

    

14. 14 Put it in the oven, middle and lower layers, heat up and down at 175 degrees, and bake for about 30 minutes.

    

15. 15 The surface is golden brown and comes out of the oven.

    

16. 16 Unmold immediately and let cool.

    

17. 17 After cooling, slice.