This purple sweet potato bread is soft yet not losing strength, attractive in color
delicate and rich in layers
I like the happiness of eating shredded bread, one by one
Mashed purple sweet potato in the middle, which is rich and fragrant
It is definitely a pleasure of sight and taste...
The ingredients in the video are the amount of two breads. Please see the "Video Description" bellow for the detailed recipe
Peel the purple sweet potato (Purple Taro/Yam) and cut into 0.5cm-thick pieces
Steam on medium-high heat for about 20 minutes until the purple sweet potato is soft and rotten（Don't let steam water drip in）
Press into mashed potatoes with a fork while it is hot
Pour 30g 35%-whipping cream and 50g whole egg liquid into the mixing bowl
290g cold milk, reserve 10% to adjust the softness of the dough
7g instant yeast
Pour in 580g bread flour, 70g sugar, 7g salt, 120g Tangzhong
For Tangzhong making, please check my video https://youtu.be/sx1CYxPCkHM?t=26
Stir evenly at low speed gear 2
Observe the softness of the dough and add the remaining milk several times in small amounts
Different brands of flour, and even flour of different seasons, have great differences in water absorption, so you need to constantly observe and adjust the amount of milk
Until a softer dough is formed. The water content of this bread is about 60%, and the dough will be slightly harder, which is easy to shape later
After covering, refrigerate for 20 minutes
Refrigeration in the refrigerator can lower the temperature of the dough, and the flour and water can react together to produce gluten
After stirring at speed 4 for about 3 minutes, the dough begins to become smooth and elastic
At this time we can pull the membrane to check the state of the dough
The membrane I pulled out here is still relatively thick, and the hole is also jagged, it is not yet the stage of putting butter
After stirring for another minute
At this time, the membrane becomes smoother, more flexible, and more transparent, with some jagged holes
Now you can add butter
Divide the dough into small pieces to help the butter mixing
Add 50g of softened butter
Low speed 2nd gear to mix butter and dough. It may take 2-8 minutes for this process according to the temperature of the dough and butter
After the butter dissolved into the dough and re-formed into a ball, continue to knead at gear 4
This is after 3 minutes of kneading, the dough is smooth and elastic
The membrane is also very thin and smooth, but there are a few jagged holes in the hole
After that, we must be very careful and check every 30 seconds to prevent excessive kneading
After kneading for 60 seconds, the dough surface becomes smoother
When the membrane is stretched, it is thinner and more elastic, and the hole is smoother, so you can end the kneading
Fold the dough smoothly and put it in a greased basin
The temperature of the dough has risen a lot compare to beginning
The kneaded dough is best kept at 24-27C, too high will make the bread texture rough
Cover the dough and ferment at 26C to double its size (depending on the fermentation environment, it takes about 1-1.5 hours)
200g purple potato mash
Add 20g softened unsalted butter, 30g 35%-whipping cream, 30g condensed milk
Stir well. The filling should not be too dry. You can adjust wetness with whipping cream
Dip your fingers with flour and poke a hole in the dough
If the dough does not rebound or gather, the dough will ferment just right, and the dough will collapse and it will ferment too much.
Press lightly to exhaust
Divide the dough into two
Roll into an oval
Relax for 30 minutes
Roll out the dough into a rectangle
Turn the smooth side down
Organize a rectangle 35cm long and 30cm wide
Eliminate large bubbles around
The bottom is pressed for easy closing at the back
Spread about 140g purple sweet potato filling, leave 3cm at the bottom for easy closing
Roll up gently
Gently roll into a length of 40cm
Squish some
Cut into 3 even strips
Cross braid with 3 strips
Note that the cuts are in the same direction
Fold up at both ends, cuts facing outward
Put it in a greased 9"x4"x4" baking box for final fermentation
The dough is proofed until 80% full. It takes about 1-1.5 hours at about 30°C. The time is used as a reference
Brush the surface with whole egg liquid (1 egg + 1 tbsp milk), sprinkle some almond slices as garnish
Preheat the oven to 350°F/180°C 30 minutes in advance
Put in the middle and lower layer and bake for 33-35 minutes (If the surface is golden at 20 minutes, you can cover the surface with tin foil to prevent the color from becoming too dark)
Attractive color and strong fragrance
Soft, flexible, rich in layers
With mashed purple sweet potatoes, the flavor is rich and creamy
Make people love it...