The color of the toast made by sweet potato dough looks good and gentle, and the skin is soft, smooth, warm and cured. I like to cut a bite and soft like cotton~~
Sweet potato peeled and diced steamed, pressed into mud to cool
Mix all ingredients other than butter in the dough material and knead it into a smooth dough. Add butter and continue to the full stage
Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.
Fermentation to 2 times larger, the finger licks the powder and does not rebound and does not collapse.
Take the fermented dough out, press the exhaust and weigh it and divide it into 3 parts.
Rolled round back cover wrap for 20 minutes
Take a loose dough and pry off the bubbles on the side
Flip the face, folded from the left and right to the middle 1/3
Use a rolling pin to grow a little longer
Roll up from top to bottom
Do it in order
Put into the toast box
Fermented to 8 minutes with a temperature of about 37 degrees and a humidity of 75%. The surface of the finger can be slowly rebounded.
Put in the preheated oven, the lower layer of the upper and lower tubes is baked at 180 degrees for 40 minutes, and the top color should be covered with tin foil in time.
Release mold cooling
The amount of liquid should be adjusted according to the flour, the environmental humidity and the degree of self-control. Because the sweet potato varieties vary greatly, everyone chooses steaming or microwave or roasting, which will have a great impact on the moisture content of sweet potato mud. Sweet potato is soft, sweet and soft, and the water content is not small. So please adjust the state when mixing materials.