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Monday, 1 August 2016

Purple Sweet Potato Bread 紫薯吐司


I first tried this recipe using my Meyer bread maker to knead and bake. This round, I kneaded the dough using the bread maker, but bake in an oven. The bread did not raise very tall, but has a very soft texture. I kept one slice of the bread for 4 days, and it still remained soft. Yeah *\(^o^)/*


Vietnam purple sweet potatoes



Yield: one 20x10x10 cm bread 

Breadmaker: Mayer MMBM12
Bread weight: 502 g
Raw dough: about 538 g

Ingredients

120+10g cold fresh milk*
25g beaten egg
40g fine sugar
1/4 tsp fine salt

20g coconut oil 

100g steamed purple sweet potato paste
230g Prima bread flour
3/4 tsp instant dry yeast

Glazing
Some beaten egg

* as the liquid content of different origin sweet potato is different, so the amount of added milk will depend on the dough condition.


Direction 

1. Steamed about 130g of peeled purple sweet potato chunks with pandan leaf (optional) in medium high heat for 20 minuets, or till a thin skewer can poke through easily.



2. Remove the pandan leaves. While the sweet potato is still hot, mash it using a fork. Collect 100g of sweet potato paste.


3. Pour 120g of cold fresh milk and 25g of beaten egg into the bread pan.




4. Pour in the fine sugar and salt.



5. Add in the coconut oil.


6. Loosen the sweet potato paste slightly and add into the bread pan.


7. Pour in the bread flour.


8. Dig a hole with your finger and pour in the instant dry yeast.


9. Place the bread pan back to the bread machine.


10. Close the lid and select "C-11 Ferment bread" function, and start the process.



If the dough is too dry, slowly add in the extra 10g of cold milk. Add the milk according to the condition of the dough.

How to tell if the dough is too dry? If the kneading dough just spin round the axis without the folding action, then the dough is too dry.


11. When the program ends, let the dough sits in the pan for another 30 minutes.

30 minutes later.


12. Turn out the dough onto a floured worktop. Flatten the dough to release the trapped air. Divide the dough into 3 equal portions, about 179g each.




13. Shape the dough into 3 balls by pulling down the sides, and seal at the  bottom.









14. Flatten the dough and roll out into a  oval dough about 1 cm thick.


15. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.



16. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin. 


17. Flip the dough over so the smoother side will be facing out after rolling up. Roll up the dough from the shorter end. 


Place the doughs into a greased non-stick Pullman tin. The open end of the dough should be facing down.


18. Spray some water over the doughs and place them in a closed oven.
Let the dough proof in a warm oven for about 60 to 90 minutes, or till the dough reaches almost the rim of the Pullman tin.
To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.



19. After the second proofing and the dough has reached about the rim of the Pullman tin, remove the dough out of the oven. Preheat the oven to 170  degree Celsius.  


And brush a coat of beaten egg over the dough.


20. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.

When the crust brown too fast at around 30 minutes into baking, 


cover the top with an aluminum foil to avoid over-browning the top.


21. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.





☘🌻☘🌻☘🌻☘🌻☘🌻
You can also bake it in a closed Pullman tin at 210 degree Celsius for 50 minutes. You need not brush the top with egg wash. 


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