Purple Sweet Potato and Black Diamond Toast
Bread part | High-gluten flour 180g |
Salt 1g | sugar 20 grams |
Yeast 3 grams | Sunflower oil 10 grams |
Purple Sweet Potato Flour 7 grams | Cake part |
Clear water 10 grams | Sunflower oil 30g |
Cake flour 37 grams | Cocoa powder 11 grams |
Fine sugar 30g | Eggs 4 |
Step 1
Let’s make the bread body first. Except for sunflower oil, put all powdered ingredients into a food processor.Step 2
Add an appropriate amount of water according to the water absorption of the flour.Step 3
Once the dough is formed, add sunflower oil and a little salt.Step 4
The dough can be pulled out of the glove film.Step 5
Make one serving at room temperature.Step 6
Deflate the dough and roll it out.Step 7
Roll up from top to bottom.Step 8
Place in a toast box and serve for the second time.Step 9
Next, make the cocoa chiffon part.Step 10
Add cocoa powder and cake flour.Step 11
Stir evenly and add egg yolks.Step 12
Stir until smooth.Step 13
Beat the egg whites to create a moist foam.Step 14
In two batches, stir to form cocoa paste.Step 15
On to the second risen bread.Step 16
Smooth the surface and knock out any big bubbles.Step 17
Heat up and down to 170℃ for 10 minutes, and make a line on the surface.Step 18
Continue baking for 45 minutes.Step 19
Invert and let cool.Step 20
Nice color, multiple tastes~ Cooking Tips for Purple Potato and Black Diamond ToastOven settings are for reference only