Скачать с ютуб Purple Sweet Potato Loaf 紫薯吐司 [Eng Sub 中文字幕] Full recipe in description box в хорошем качестве

Purple Sweet Potato Loaf 紫薯吐司 [Eng Sub 中文字幕] Full recipe in description box

紫薯吐司 Purple Sweet Potato Loaf I was an airline stewardess Before A stay-at-home mom with 4 kids Now Love Cooking, Baking & Sharing Recipes 前空姐、目前是四个孩子的全职妈妈 喜欢烹饪/烘培、分享食谱 More Pre-Ferment Dough Methods 4种面包面种法: 👉🏻 液种/波兰种法 Chilled Pre-Ferment Dough Method:    • 波兰种 液种 详细做法解释 Chilled Pre-Ferment Dough Me...   👉🏻冷藏中种法 Chilled Zhong Zhong Pre-Ferment Dough Method:    • 冷藏中种法 详细解释 Chilled Zhong Zhong Pre-Ferment...   👉🏻100%中种法 100% Zhong Zhong Pre-Ferment Dough Method:    • 100% 中种法详细做法 100% Zhong Zhong Pre-Ferment ...   👉🏻烫种法 Tang Zhong Pre-Ferment Batter Method:    • 汤 (烫) 种法详细做法介绍 Tang Zhong Pre-Fermented Do...   Subscribe for more videos: YouTube 👉🏻 Jacelyn Lim Recipes Sharing👈🏻    / jacelynlim   YouTube 👉🏻 Jacelyn & Xuan Foods and Travel Vlog👈🏻 https://bit.ly/394HX4J Follow Jacelyn on social media: Facebook:   / imjacelynlim   Instagram:   / imjacelyn   #imjacelyn #loaf #吐司 *450g Loaf Pan *Oven’s brand: Ariston Chilled Water 冰水 165g High protein flour 高筋面粉 250g Purple sweet potato 紫薯 130g Milk Powder 奶粉 5g Granulated Sugar 砂糖 35g Salt 盐 3g Dried yeast 酵母粉 6g Chilled unsalted Butter 冰无盐奶油 30g 1.Take note⚠️ If using a stand mixer to knead the dough-pour the dry ingredients first before the wet ingredients. If using a bread maker to knead the dough-pour the wet ingredients first before the dry ingredients. 注意⚠️ 使用厨师机揉面-先倒入干材料后再倒入湿材料 使用面包机揉面-先倒入湿材料后再倒入干材料 2.Steam the purple sweet potato for 20 minutes then mash it while it is still hot. 紫薯大火蒸20分钟。蒸熟后趁热压成泥备用。 3.I’m using bread maker to knead the dough: pour the water + flour + sweet potato purée + milk powder into the bowl. 面包机做法：把水 + 面粉 + 紫薯泥 + 奶粉倒入揉面缸。 4.Pour the sugar on the left side of bread maker. Salt on the right side, and the yeast on the middle. 左糖、右盐、中间挖个洞放入酵母粉，埋起来。 5.If you are using a food processor to knead the dough 如果你用厨师机揉面: 5-A：Kneading at low speed to form a dough. Then increase to high speed, continue kneading for about 2 minutes until smooth. Add in the chilled butter, continue kneading for about 8-10 minutes, until a soft and smooth dough is formed (window pane) 低速搅打至成团后，转高速，搅打大约 2 分钟至光滑、薄膜有面筋、戳破有锯齿状时，倒入冰奶油，搅打8-10分钟，至面团能拉出薄膜、且没有不均匀的面筋、不易破。用手指轻轻搓破时，洞洞边缘是比较均匀、没有锯齿状即可。 6.If you are using bread maker to knead the dough 如果你用面包机揉面: 6-A：Run the “knead mode” for 45 minutes. 启动”揉面”行程，45分钟。 6-B：After 15 minutes, add in the chilled butter, and continue to knead the dough for another 30 minutes. 揉面15分钟时，面团表面是光滑的。倒入冰奶油，继续完成揉面30分钟。 7.The dough should be very soft and smooth at this step. 行程跑完后，面团是能拉出薄膜、且没有不均匀的面筋、不易破。用手指轻轻搓破时，洞洞边缘是比较均匀、没有锯齿状的。 8.Shape the dough into a ball - place into a greased bowl. Leave to rise in a warm place for 1 hour. 大碗里喷一些油，把面团滚圆，放入大碗里发酵1个小时。 *放一杯热水在面团旁边加速发酵 Place a cup of hot water beside the dough. The warmth causes fermentation to take place 9.The dough will become doubled in size after 1 hour. Dip your finger with flour, gently poke it about ½ inch deep into the center of the dough. If the hole keeps its shape, it has risen enough. If the hole fills in somewhat when you take your finger out, more rising is needed. 1小时之后，面团会发酵至2-2.5倍大。 手指沾些高筋面粉，戳入面团中心。如果戳出的洞没有弹回，说明发酵成功。 *如果戳出的洞马上回缩/面团塌陷，就再继续让它发酵。 10.Divide the dough into 3 portions. Form each piece into a ball. Cover with cling wrap, rest for 15 minutes. 把面团平均分成3份。滚圆，盖着保鲜膜，休面15分钟。 11.It is recommended to place a silicon kneading pad on the tabletop. 建议擀面时垫一个揉面垫在桌面。 12.After 15 minutes, deflate the dough. Roll each ball of dough into oval shape, then flip the dough over. 15分钟后，面团和擀面棍上撒些手粉。 将面团轻压排气后，擀成椭圆形、翻面，轻轻按压边边、完全排气。 13.Roll up the 1st dough. Then roll the 1st dough into the 2nd dough, and then roll the 2nd dough into the 3rd dough. 把第一个面团卷起，接着把第一个面团卷入第二个面团内，最后把第二个面团卷入第三个面团内。 14.Lightly greased the loaf pan. Place the dough into the loaf pan with seam side down. 吐司模抹油，接口处朝下、放入吐司模。 15.Place the loaf pan in a warmth place. Let rise for 45-60 minutes or until doubled in size. 放入温暖处进行第二次发酵至双倍大- 45-60分钟。 *放一杯热水在面团旁边加速发酵 Place a cup of hot water beside the dough. The warmth causes fermentation to take place 16.After 45-60 minutes - Place the loaf pan into the preheated oven, lowest rack. Bake at 170 ℃ for 30-40 minutes. 45-60分钟后 - 放入已预热烤炉，最下层，以170 ℃，烤30-40分钟至上色。 17.Bang the pan on tabletop to remove the heat. Remove the loaf from the loaf pan, let it cool completely on a wire rack before slicing. 出炉，往桌面蹬一下散热、脱模，放在钢架上待完全冷却后才可切片。 18.Store the loaf in an airtight container. It can last for 1-3 days in room temperature and up to 2 weeks in the freezer. 放入封密盒子里，室温可保存1-3天，冷冻可保存2个星期。