How to make brown sugar and sweet potato toast?
Dry cut sweet potatoes into small pieces and soak them in golden rum. This step is best done in the refrigerator for the first two days, and the dried sweet potatoes will become soft and waxy. I soaked them for two days.
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Peel and slice the sweet potato, steam it, drain the water, cool it and put it in the refrigerator, so it can be prepared in advance.
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All the materials except salt and butter are put into the mixing pot. The brown sugar is broken first, and I break it directly with a pan.
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The coarse film is punched at a speed of 1 in 1 minutes. I use Mates, so you can operate according to your own dough beater.
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Add softened butter and salt, and beat the dough at a speed of 1 for 4-5 minutes.
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to print an elastic film, and set it for 4 minutes to check the status. If it is not enough, add 1 minute.
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The temperature of the dough is controlled at 26-28℃. Put the prepared dough into the fermentation box, spray some water on the surface, cover it and let it stand at room temperature for half an hour, then put it into the refrigerator. All the above steps were completed the night before.
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Refrigerated fermentation for 1-12 hours to 2-2.5 times the original size. When you do it the next day, take it out half an hour in advance and let it cool at room temperature.
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Divide it into six equal parts evenly, and roll the plastic wrap for 2 minutes.
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Roll it into an oval shape and roll it up from top to bottom
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Cover it with plastic wrap and wake it for 2 minutes
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Then roll it into long strips and spread it with dried sweet potatoes, roll it up from top to bottom
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Put it into a toast mold and ferment it in the oven at 38 degrees. Put a deep baking tray on the bottom of the oven, and fill it with a bowl of hot water to increase the humidity
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and send it to 9 minutes. Remember to take it out 2 minutes in advance and preheat the oven at 19 degrees
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My oven is set to be off at 18 degrees and baked for 3 minutes. You can adjust it according to your own oven. Generally, the household oven lasts about 18 degrees for 3 minutes, and the tin foil is covered after coloring. After baking, take it out, shake it slightly twice, pour it out and put it on the drying net to cool
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