Miki's Food Archives : Purple Sweet Potato Soft Bread 紫薯软面包（直接法）

Pillowy soft and fragrant Purple Sweet Potato Bread using straight dough method. It has a cottony and springy texture that you can eat it plain without adding any fillings or toppings on it.

The first bake on October 26, 2015.

Added whipping cream and purple sweet potatoes, this recipe yield tender and fluffy bread that will stay soft for days.

采用直接法，加了紫薯和动物性奶油做出来的面包不用中种也非常松软。紫薯的天然颜色和甜味，这面包又香又软又美，大人小朋友都会喜欢。

Added purple sweet potato fillings, taste really good!
<< Purple Sweet Potato Paste recipe, click to view recipe 点击进入紫薯馅食谱 >>
Photo updated: 16 August 2018

Ingredients:

(A)

260g Bread Flour 高筋面粉 260克

3/4 tsp Instant Yeast 即溶酵母 3/4 小匙

40g Castor Sugar 细砂糖 40克

1/4 tsp Salt 盐 1/4 小匙

(B)

120g Purple Sweet Potato Puree (steamed & mashed) 紫薯泥 120克

30g Whipping Cream 动物性奶油 30克

110g Full Cream Fresh Milk 全脂牛奶 110克

20g Egg (lightly beaten) 鸡蛋 20克，打散

(C)

20g Unsalted Butter (softened) 无盐牛油 20克，软化

These are made with Japanese sweet potatoes, using the same recipe.
So fragrant and soft.
Photo updated: 28 September 2018

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. In a stand mixer, mix (A) using low speed.
把（A）搅拌均匀。

2. In a bowl, mix (B). Add (B) into (A). Knead to form a dough.
在另一个碗，把（B）混合。把（B）加入（A）揉成面团。

3. Gradually knead in (C).
分次加入（C）。

4. Continue to knead until the dough passes the windowpane test. If you're unsure what is windowpane test, watch this video:
继续揉至面筋扩展，表面光滑，有弹性，能拉出薄膜。可以参考以下视频。

5. Transfer the dough to a lightly greased bowl. Cover with cling wrap, let it proof for 60 minutes or doubled in size.
把面团放进已涂油的碗里，用保鲜纸盖好，发酵60分钟或双倍大。

before 1st proof

after 1st proof

6. Transfer the dough onto a lightly floured worktop. Roll out the dough.
把面团擀平。

7. Roll up the dough.
卷起。

8. Transfer the dough to a baking tin. If you're not using non-stick baking tin, grease your baking tin.
放进已涂油的烤盘。

9. Cover with cling wrap and let it proof for 60 minutes or doubled in size.
盖上保鲜纸，发酵60分钟或双倍大。

10. Bake in a preheated oven 170'C for 20 minutes (rack 1) , transfer to rack 2, bake for another 5 minutes.
放进已预热的烤箱，以170度烘烤20分钟（烤箱的最底层），然后放上一层，继续烘烤5分钟。

11. Remove the bread from the oven, remove it from the baking tin and cool it on a rack.
把面包脱模，放在架子上待凉后即可享用。

每个烤箱的温度不同，烘烤温度和时间需自行调整。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!