You can buy very beautiful red heart sweet potatoes in German supermarkets, at 4.99/kg. (What's distressing is that I bought "red sweet potatoes" many times in my country for more than a month, but they were not red or sweet enough.)
In fact, I like to eat roasted sweet potatoes most. The most vulgar method is to roast them in a charcoal stove. Unfortunately, this is more difficult to achieve in Germany. I always use a microwave steamer to steam it. Steamed until it was very, very soft, peeled off, and still hot. I ate while blowing and exhaled. It felt quite enjoyable.
So today I use this red and sweet potato to make paste, use it as filling, and wrap it in the toast.
Last time, the tea and toast was not evenly wrapped, so this time we paid special attention to it. Spread it evenly and then stack it up. The toast is still stirred until a film is formed, and the raisin natural yeast dough is used. The taste is very soft and sweet. The effect is beautiful when baked.
Sweet sweet potato mashed toast
By LornaFlatley
Recipe Recommendations
- high-gluten flour 250g
- milk 105g
- dry yeast 3g
- egg one
- Red sweet potato 220g
- powdered sugar appropriate amount
- egg liquid appropriate amount
- almond slices appropriate amount
- sugar 10g
- salt 1 Knife tip
Steps for Sweet sweet potato mashed toast
1
I bought a microwave steamer online. I can't steam anything in steamed buns and steamed buns, but steaming sweet potatoes is very easy to use. Beat on high heat for 10 minutes until the steamed product becomes soft and soft.
2
Very beautiful orange-red heart, this kind of mud is delicious.
3
Use a spoon to grind the sweet potatoes into mud, add appropriate amount of powdered sugar, stir well, and set aside.
4
Roughly stir the flour, sugar, salt, dry yeast, and warm milk.
5
Then add the eggs and shredded natural yeast dough. After stirring evenly at low speed, turn to high speed and stir for about 3 minutes. Then add the eggs and shredded natural yeast dough. After stirring evenly at low speed, turn to high speed and stir for about 3 minutes. Then add butter, stir well, and then stir at high speed for 3-5 minutes.
6
Until the dough is fully expanded and you can pull out a beautiful film.
7
Leave the dough to ferment for 3-4 hours at about 15 degrees Celsius until it doubles in volume.
8
Remove the dough and divide it into two equal parts. Take a portion and roll it into a rectangle or oblong shape. Take half of the prepared sweet potato paste and spread it on 2/3 of the area of the rolled dough sheet.
9
Fold 1/3 of the unpaved sweet potato paste into the middle first.
10
Then fold the other 1/3 towards the middle.
11
Squeeze all seals of the dough tightly by gently pulling on the dough. Finally it becomes a rectangle. Fermentation at 27 degrees for about 45 minutes to 1 hour.
12
Use chopsticks to make a deep impression on the fermented dough. Brush with egg liquid and sprinkle with almond slices.
13
Place in preheated oven at 150 degrees for about 25 minutes.