波兰种碧根果地瓜吐司面包 Poolish Bun with Pecan and Sweet Potato

碧根果+地瓜很和谐喲。突发奇想的波兰种面包食谱，家里的橙肉色地瓜多出了一些，她们说我们做面包吧👉🏻结果忙到将近C上网课的时间都还没有完成呢…成品“混战”中含有特殊性质的美😅 

波兰种碧根果地瓜吐司

{波兰种} 高筋面粉50克，干酵母1克，清水50毫升。

{主面团材料} 高筋面粉 230克，鸡蛋一粒，干酵母3克，幼糖30克，盐2克，无盐黄油20克，冷藏牛奶90毫升左右。 

{馅料｝熟红薯泥50克（块状/泥状），碧根果碎。

{抹皮} 融化牛油/牛奶适量 

{做法} 

1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。 

2. 将全部材料放入面包机内（除了黄油）混合均匀（大约5分钟左右），加入黄油揉至光滑面团和发酵至两倍大（大约50分钟左右)。 

3. 将发酵好了的面团在撒了些面粉的桌面揉捏排气，分成两份，搓成圆形休面十分钟左右。此时，碧根果切碎待用。 

4. 休面后，擀平排气卷成圆柱形再整形做成各种形状的面包，放入碧根果碎和熟地瓜块，包紧抹上一层牛奶，放入烘盘上盖好做二次发酵（约40-50分钟）， 再抹上一层薄薄的牛奶。 

5. 预热烤箱170°C， 烤25分钟左右。取出抹上融化牛油。待凉切块即可享用咯。 

Poolish Bun with Pecan and Sweet Potato 

{Poolish} Bread flour/high protein flour 50g, instant yeast 1g, water 50g. 

{Main Ingredients} Bread flour 230g, egg 1pcs, instant yeast 3g, castor sugar 30g, salt 2g, unsalted butter 20g, cold milk 90ml. 

{Fillings} Steamed sweet potato 50g (pieces), some pecans. 

{Glazing} Melted unsalted butter/milk. 

{Directions} 

1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use. 

2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins). 

3. Transfer dough onto a floured surface, knead until well incorporated, divided into 2 portions, shape into circle shape, cover and rest for 10 mins. Cut pecan into fine chopped pieces. 4. Flatten and roll into a cylinder, shape to any desired shape , add in the filling and sealed well, glaze with a thin layer of milk. Cover and let it proof again for about 40-50mins. Brushing up another thin layer of milk. 

5. Pre-heated oven 170°C, bake for 25mins. Remove from oven and brush again with melted butter. Leave to cool only cut into pieces. 

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