番薯牛奶土司
材料 （摸具：20cm x 10cm x 10cm）
160克 熟黄番薯泥
250 克 高筋面粉
¾ tsp 干酵母
150cc 低脂牛奶
30克 无盐奶油
做法：
1.除了奶油，将所有的主面团成分加入一个混合器， 搓揉搅拌成为一个不黏手的面团。
2.然后加入奶油，继续揉至面团撑得起薄膜的面团。
3.将面团放入一个抹了油碗，盖上湿布。发酵约60分钟至两倍大。
4.撒一些高筋面粉在桌上，将发好的面团移到桌上，然后把面团的空气拍出，分成2等份。盖上保鲜纸，让它休息在室温下15分钟。
5.用擀面杖将面团的每个部分成椭圆形。从上边到中间，然后按1/3折叠。然后从下到中间，然后按1/3折叠。打开密封向下。卷平整，延伸到约30cm长。随着封向上，卷成筒。随着封朝下，放进模具里。放在密闭温暖空间，再发酵60-70分钟至九分满模。
6.烘烤在预热的200℃烘箱中40分钟。
Sweet Potato Milk Toast
Ingredient ( Mould size : 20cm x 10cm x 10cm)
160 g steamed yellow sweet potato diced into chunks
250 g high -gluten flour
¾ tsp dry yeast
150cc low-fat milk
30 g unsalted butter
Method:
In a mixer fitted with a dough hook, combine all the main dough ingredients, except butter, knead until well combined.
Then add in butter and continue kneading until dough is smooth and dough passes the window-pane test.
Place the dough in a lightly greased bowl, cover with cling wrap or wet cloth. Allow it to rise until double in volume. (This take about 40 to 60 mins)
Transfer the dough onto a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap/ wet cloth, let it rest for 15 minutes at room temperature.
Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tin. Complete the 2nd round of proofing, until doubled in size.
Brush whisked egg on surface. Bake in a pre-heated 200C oven for 40 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely.
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