Ubi Purple Yam Two-tone Bread / 紫芋双色吐司

Recipe Category:

Ingredients / 材料:

Ubi Dough:

Light Dough:

紫芋面团：

原色面团

Method / 做法:

Prepare the ubi dough by placing all the ingredients except butter in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch the speed to medium and continue mixing until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prepare the light dough at the same way.
Place the two doughs in two lightly greased plastic bags separately and let rise for about 45 minutes at the warm area. Once they are doubled in bulk, punch down and allow the doughs, covered, to rest on a lightly floured work surface for 10 minutes.
Roll out each dough to a rectangle, about 22x10cm. Place purple taro dough atop the light and roll up tightly, beginning at short side. Place in a greased 26cm loaf pan. Cover and let rise till double in bulk, 45 to 60 minutes. Bake at 170C/340F for 30-35 minutes or until done. Remove from pan and let cool on a wire rack.

除了牛油，将紫芋面团的所有材料，放入搅拌盆内，低速搅拌1分钟，改为中速，继续搅拌3分钟，直到面团成型。接着加入牛油，搅拌大约5分钟，直到面团离开盆周，光滑不粘稠，用手轻轻拉开面团，会呈现薄膜状。原色面团也采用同法制作。
把两种面团分别放到抹了油的塑料袋里，室温进行首次发酵45分钟直到面团膨胀为双倍大。取出面团，压扁滚圆后放在洒了薄粉的台面上松弛10分钟。
面团分别擀成22x10厘米的大小的长方块。26厘米左右的长方烤模抹油备用。紫色面团叠放在原色面团上，卷起后放入备好的模子，盖上保鲜膜，进行最后发酵，45-60分钟。发酵完成好后，面胚会双倍膨大，就可入170C/340F烤箱烤30-35分钟。取出放到钢架上晾凉。

"Ubi Purple Yam Two-tone Bread / 紫芋双色吐司" is part of these categories:

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