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Yellow Sweet Potato Toast (Please Click here for more detail)


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:

  1. In a mixer fitted with a dough hook, combine all the main dough ingredients, except butter, knead until well combined.

  2. Then add in butter and continue kneading until dough is smooth and dough passes the window-pane test.

  3. 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)

  4. 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.

  5. 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.

  6. 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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