Main ingredients:
High-gluten flour: 300g; Fresh milk: 96g; Condensed milk: 84g; Dry yeast: 1.8g; Egg white: 21g; Butter: 6g.
Auxiliary materials:
Egg white: 24g; Salt: 3.6g; Sugar: 20g; Dry yeast: 1.2g; Milk powder: 18g; Butter: 10g.
Ingredients:
Half a purple sweet potato; Butter: 10g; Sugar: 10g.
Flavor: Milky; Process: Baking; Time: Several hours; Difficulty: Advanced.
Steps for making 17-Hour Purple Sweet Potato Loaf
1. Put all the ingredients for the starter dough into a bread machine and knead into a smooth dough.
2. Let it ferment in a warm place for half an hour, then refrigerate for about 17 hours until it doubles in size.
3. Tear the starter dough into small pieces and add it to the main dough.
4. Knead the dough until it reaches the expansion stage, then add the butter and knead until it reaches the complete stage.
6. Let it rest for 15 minutes, then roll it out again.
6. Let it rest for 15 minutes, then roll it out again.
7. Peel the purple sweet potato, steam it, add 10g of sugar and 10g of butter, and mash it into a fine puree.
8. Spread it evenly on the rolled-out dough.
9. Roll up the dough three times and place it in a loaf pan. Cover it and let it ferment in the oven until it is nine-tenths full, then remove the cover.
10. Preheat the oven to 180 degrees Celsius and bake for 40 minutes. Check the color halfway through and cover with aluminum foil if necessary.
