Super fluffy bread meets a delicate and soft purple potato filling.
Soft and delicious.
Purple Potato Bread Recipes
Butter 1.1 oz
Sugar 1.1 oz
Flour 11 oz
Powdered milk 0.4 oz
Fresh yeast 0.4 oz
Milk 1.1 oz
Water 4.8 oz
egg 1.6 oz
sourdough 3.2 oz
High gluten flour 2.1 oz
Fresh yeast 1g
Water 1.2 oz
Purple Potato Filling
Butter 0.7 oz
Sugar 1.4 oz
Purple potato puree 7.1 oz
① Pour all the ingredients except the butter into the cooker, start on low speed and mix well until there is no dry flour.
② Then increase the speed and beat until the dough is smooth to the extended stage, add the butter and beat on low speed.
③ Add the butter and beat on medium-high speed until the dough is smooth and you can pull out a glove film.
④ Remove the dough from the oven and place it in a clean container, cover with cling film and let it rise once in the oven.
The temperature should be 27°C and the humidity 80°C for 60 minutes.
⑤ Place the dough on a rolling mat, pat it down, roll it out, spread it with the purple potato filling and cut it into 9 pieces.
⑥ Ferment the dough at 35°C and 75°C for 40 minutes until the mould is full.
⑦ Brush with egg wash and sprinkle with diced almonds before placing in the oven.
⑧ Preheat the oven 5 minutes in advance at 180 degrees.
Bake on the middle shelf at 180°C for 20 minutes.
⑨ Cover with tin foil and place in the oven.
Remove from the oven, shake and allow to cool before serving.
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