紫地瓜超软面包 Very Soft Sweet Potato Toast

I love making bread more than pastries. Breads are very easy to make once you understand and have successfully gone through the actual process of baking. That shall be the foundation to base on to move on to making many other types of bread.

在烘焙上，我比较爱制做面包。其实，制做面包并不难，您只要明白面包制做的过程和掌握了基础，而且已顺利烘烤出第一道面包，那就能尝试以面包制做原理来做出更多不同的面包。

This is a straight forward method to achieve a soft and fluffy bread without the hassle of preparing tangzhong or starter dough. Do give it a try and I am sure you would be proud of the outcome.

这是一道直接而又不须采用汤种或中种面团制做出来既松软，富有地瓜香的面包食谱。你不妨试试做看，我相信您一定会很满意制做出来的面包结果而感到自豪。

Happy Baking! 
祝您烘焙愉快！



紫地瓜超软面包
Very Soft Sweet Potato Toast


Ingredients 材料

(A)
200g Mashed Purple Sweet Potato 紫地瓜泥

(B)
465g Bread Flour 高筋面粉
15g Milk Powder 奶粉
8g Instant Dried Yeast 速发干酵母
85g Castor Sugar 细糖
1 Large Egg 鸡蛋（大）
20g Egg White 蛋白
195g Milk 牛奶
3g Sea Salt 海盐

(C)
65g Unsalted Butter 无盐牛油


Directions 做法

Combine all ingredients (A) and (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.

将所有材料(A)和 (B)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.

将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的方方式测试.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 6 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成6等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of dough. 

台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. Repeat the same process for the balance 3 bread dough into another greased loaf pan of equivalent size.
将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。再把其余的三份面团排入另一个同等及已涂抹不可融化奶油的面包烤模中。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.

将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 170C degrees.

发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至170C度.

Apply egg wash over the bread surface.
在面团表面涂上全蛋液。

Bake in the lowest level of a preheated oven at 170C degrees for 38-40 mins.

然后送入已经预热至170C度的烤箱中层烘烤38-40分钟.

Remove bread from oven and turn it out onto cooling rack to cool.

烤好后马上倒扣出来放在铁网架上放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.