Purple Sweet Potato Bicolor Toast

Taste: Sweet; Cooking Method: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Cooking Purple Sweet Potato Bicolor Toast

Pour 280g of high-gluten flour, 145g of fresh milk, 1 egg, 20g of granulated sugar, 4g of salt, and 5g of yeast into a bread bucket.

Mix for the duration of a sweet bread program, then add butter and continue mixing with the sweet bread program.

Continue mixing with a fermentation program until the dough can be stretched into a thin film. Place the dough in a container, cover it, and let it ferment in a warm place for an hour until it doubles in size.

Weigh 90g of purple sweet potato puree into a food processor, add 140g of fresh milk, and blend into a purple sweet potato milk mixture.

Pour the mixture into the bread bucket, then add 20g of granulated sugar, 280g of flour, 4g of salt, 1 egg, and 5g of yeast, and operate it the same way as the previous dough.

After kneading the purple sweet potato dough, cover it and let it ferment in a warm place for an hour.

Take out the fermented dough and divide each color into 6 small pieces. Remove the air bubbles, cover them, and let them rest for 15 minutes.

Take one of them, flatten it, and roll it from top to bottom into a tongue shape.

Do the same for the two different colored doughs, stack them together, and roll them up from top to bottom. Put them in a toast box.

Repeat the process and put them in the toast mold. Put a cup of boiling water underneath the toast mold and bake it in the oven at 50 degrees Celsius for about an hour until it is nine-tenths full. Take it out and cover it.

Preheat the oven to 180 degrees Celsius, put the covered toast mold in, and bake for 35 minutes.