紫薯芋泥馅Natural Purple Sweet Potato + Yam Paste
👉🏻 https://youtu.be/QqcfkA2VV_U
紫薯牛奶吐司Poolish Purple Sweet Potato Milk Bun
{波兰种Poolish}
全麦面粉50克Whole meal flour 50g
干酵母1克 Instant yeast 1g
清水50毫升 Water 50ml
{主面团材料Main Dough Ingredients}
奶油粉30克 Whip cream powder mix 30g
清水30毫升 Water 30ml
*拌均后的奶油55克 Whip cream 55g
高筋面粉 250克 Bread flour 250g
紫薯芋泥馅100克 Purple sweet potato yam paste 100g
紫薯水95克 Purple sweet potato water 95g
幼糖20克 Castor sugar 20g
盐3克 Salt 3 g
无盐黄油20克 Unsalted butter 20g
干酵母3克 Instant yeast 3g
{做法Directions}
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。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. 将全部材料放入面包机内（除了干酵母&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)。Mix all ingredients in a bread machine(except instant yeast & butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins).
3. 将发酵好了的面团在撒了些面粉的桌面，分割成适合的面团，搓成圆球形状休面十分钟，擀平排气整形做成各种形状的面包。Transfer dough onto a floured surface, shaped round and divide dough into equal portions, shaping up to ball shape, let it rest for 10 mins only flatten and shape to any desired shape.
4. 吐司模具抹上室温融化的无盐黄油，放入整好形的面包面团，盖好做二次发酵（约50分钟）。Glaze non-stick toast mold with with room temperature unsalted butter, put in shaped dough, cover and leave aside to prove till double in bulk (about 50mins).
5. 预热烤箱170°C， 烤25分钟左右。Pre-heated oven 170°C, bake for 25mins.
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