The charming purple color is irresistible, and the purple potato toast is soft and sweet, and you can eat three or four slices in one go

The glamorous purple can't resist ---- eye-catching; Purple potato toast is soft and sweet---- nourishing the stomach. You can eat at least three or four slices in one sitting. Today I will share with you the practice of purple potato toast, let's do it together:

Purple sweet potato toast

Ingredients needed: 260 grams of purple sweet potato (weight after peeling), 350 grams of milk, 500 grams of high-gluten flour, 50 grams of caster sugar, 5 grams of high-sugar resistant yeast, 4 grams of salt, 20 grams of corn oil.

Here's how:

First, wash and peel the purple potatoes and cut them into thin slices, then put them on a plate and put them in a steamer to steam them until they are cooked through. Try to cut it as thin as possible, the thinner the cut, the faster it will cook. After the purple potato is steamed, add the white sugar while it is hot, and use a fork to crush it into a puree and let it cool.

Pour the high-gluten flour, sugar, salt, milk, and yeast into the basin, add the purple sweet potato puree that has been pressed and cooled, stir it with chopsticks to form a flocculent shape without dry flour, pour in corn oil, knead it into a smooth dough, and let it stand for 10 minutes. Tips: Due to the different water content of the purple sweet potato used, novices make this recipe for the first time, it is recommended that the milk is not poured all at once, it is best to reserve 50 grams first, and then increase it as appropriate according to the water absorption of the dough and the water content of the purple sweet potato.

After 10 minutes, move the dough to the cutting board and continue kneading until the dough can pull out a large film that is not easy to break.

Divide the purple potato dough into 6 equal parts, roll them into circles one by one, and then cover with plastic wrap and relax for 10 minutes.

Take a small piece of dough, pat it flat with your hands, and then roll it out into a long oval sheet.

Roll up from one end to the other, thinning the bottom edge for a better fit.

Do everything in turn, starting with the first one, roll up the joints in the previous step, and roll them into oval long sheets again, the width of which is basically the same as the toast box you use. If you like, you can also spread honey beans, dried cranberries, jam, meat floss, etc., and roll them up to enrich the texture of the bread.

Roll up again from one end to the other.

Make them all in turn and put them in two toast boxes. Cover the lid and ferment to twice the size, and today the one-time fermentation method is used, saving time and effort.

Put it in the middle layer of the preheated oven, bake it at 170 degrees for 40 minutes, if you like the square one, you can cover it with a toast lid and bake it, if you like the Yamagata, you can not cover the toast cover, pay attention to the surface halfway to observe the surface color satisfaction, remember to cover the tin foil, to prevent the color from being too dark and affecting the quality and taste. After baking toast, take it out of the mold immediately and let it lie down, otherwise due to the lack of timely heat dissipation, the steam will wet the surface, and it will also lead to easy shrinkage and collapse. Store warmly sealed.

Once completely cooled, cut into thin slices to your preferred thickness.

Take a slice and eat it beautifully, or you can spread it with applesauce to make it even more delicious.