Main Ingredients:
Original Dough High-gluten Flour: 200g; Original Dough Milk: 100g; Original Dough Yeast: 4g; Original Dough Butter: 15g; Pumpkin Dough High-gluten Flour: 160g; Pumpkin Dough Yeast: 3g; Pumpkin Dough Sugar: 10g; Purple Sweet Potato Dough High-gluten Flour: 160g; Purple Sweet Potato Dough Yeast: 3g; Purple Sweet Potato Dough Sugar: 10g; Purple Sweet Potato Dough Butter: 20g.
Additional Ingredients:
Original Dough Egg Liquid: 30g; Original Dough Salt: 2g; Original Dough Sugar: 10g; Pumpkin Dough Egg Liquid: 20g; Pumpkin Dough Milk: 80g; Pumpkin Dough Salt: 1g; Pumpkin Dough Butter: 10g; Purple Sweet Potato Dough Milk: 80g; Purple Sweet Potato Dough Salt: 1g; Purple Sweet Potato Dough Egg Liquid: 20g.
Flavor: Original; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Three-color Toast
Knead the ingredients for the pumpkin dough (except butter) in the bread machine, use the delayed oil method, and form a dough.
Place the kneaded pumpkin dough in a proofing bowl.
Repeat the same method to knead the purple sweet potato dough.
Repeat the same method to knead the original dough.
Let the three-color dough proof until doubled in size, then poke a hole in the middle of the dough to release air.
Press the three-color dough to release air, then let it rest for 30 minutes.
Take 200g of each color of dough (depending on the size of the bread mold) and roll them into long strips.
Braid the three-color strips together.
Shape and place in a toast mold, cover with plastic wrap, and let it proof for another hour.
After proofing, brush with egg wash, sprinkle with a little wheat germ, and preheat the oven.
Bake at 160 degrees Celsius for 35 minutes.
