Lold size 20x10x11cm
110g Cold milk
10g Condensed milk
15g Powdered milk
12g Fresh yeast or 4g instant yeast
30g Caster sugar
280g Bread flour
250g Purple sweet potato paste
Preheat the oven to 200C/390F, bake at bottom layer 200C/390F, Bake for 10 minutes, cover with alu foil 190C/374F. Bake for another 30 minutes
1. Add softened butter, Keep beating, this dough is beaten for 25 minutes. The final dough temperature is 26. Cut the steamed and peeled purple sweet potato into pieces. Mash them
2. Put 250 grams of purple sweet potato mash into a small plastic bag. Roll into a piece of about 5mm in thickness, freeze it for half an hour. Roll into rectangular piece, twice the size of purple potato paste
If the dough shrinks when rolled out, cover it and relax for 15 minutes.3. Put purple sweet potato paste in the middle of the dough. Tear off the preservation bag, wrap up. Similar to make danish bread.
4. We do two four-folds. No need to fold more, as the level will not be obvious. Roll out, 4-fold the dough.
5. Then roll it out. Do a second 4-fold. After putting it in the refrigerator for 20 minutes. Roll out the dough into long strips
6. Cut into four. Braid a four-strand braid.The number here is the initial position. Don’t make it too tight. Otherwise it will affect fermentation. Fold down at both ends. Put it in a 450g toast box.
7. Put it in a warm. Fermented to basically full mold. It takes about an hour. Preheat the oven to 200 degrees Celsius. Put it on the lower grill
After baking for ten minutes. Cover aluminum foil. At the same time turn to 190 degrees. Bake for another 30 minutes. Shake the mold twice.
8. Then put the bread on the shelf to cool. This bread is big and soft. The layers of purple sweet potato are very clear. Like natural marble.. The pattern of each piece is different. Soft and sweet. It’s so enjoyable to eat like this.