Chocolate Purple Sweet Potato Two Tone Toast (Gelatinized Dough Method 汤种）

Weekdays means WT needs to fly again, sigh! This week is challenging because Gabriel is down with runny nose and coughs, this means many times of vomitting and cleaning up, sigh! Emotionally I'm a bit tire.

"Come to me, all of you who are tired from carrying heavy loads, and I will give you rest. Take my yoke and put it on you, and learn from me, because I am gentle and humble in spirit; and you will find rest. For the yoke I will give you in easy, and the load I will put on you is light." ... Matthew 11:28-30

Not really satisfy with the pattern on the toast, I think I made a mistake while folding the dough. I was especting the purple portion to be bigger than the brown. The Brown portion turned out with a "big" head :)

This round of baking is with reference to Carol's 峰密南瓜吐司 and 孟老师 Cocoa Two Tone Toast. The gelatinized dough used was different from my previous baking, a piece of cheese was added to it. Less water was added to this toast because of the used of wet mashed purple sweet potatoes. I love the taste of the toast, a bit bitterness from cocoa and sweetness from purple sweet potatoes.

Bit of pieces of purple sweet potatoes on the crust. I like the light purple hue :)

Recipe adapted from 孟老师 with modifications.

A.

ingredients for gelatinized dough:

1 piece of cheese

70ml milk

20g bread flour

B.

Ingredients for main dough:

280g bread flour

150g mashed purple sweet potatoes (peeled, boiled and mashed)

1 egg

40g fine sugar

1/4 tsp salt

4g dry instant yeast

130ml water (used 60ml water from boiled purple sweet potatoes)

C.

20g Unsalted butter

D.

2 tbsp unsweetened cocoa powder

Steps:

1. Tear cheese in A into small pieces, add milk and cook on low heat, stir until melted. Add flour and stir to form a dough, remove from heat, set aside to cool, cover and keep in fridge for 1 hour.

2. Add gelatinized dough and all ingredients in B except the mashed purple sweet potatoes in a bowl, gradually add 1/2 of the water and knead well. Divide the rough dough into two portion, one portion add mashed purple sweet potatoes, knead until well-blended (gradually add water if required). Add 10g butter and knead to form elastic dough.

3. The other remaining dough, add unsweetened cocoa powder, knead until well-blended (gradually add water as this dough required more water than the purple sweet potatoes dough). Add 10g butter and knead to form elastic dough.

4. Spray water on doughs and place in separate containers. Cover and let it proof for 60 mins. 

5. Punch down the doughs, roll into respective balls, cover and let it rest for 15 mins. 

6. Flatten the purple sweet potatoes dough into a square shape which has same length as your toast tin. Flatten the cocoa dough into a square shape (I think I made mistake in this step, the cocoa dough should be smaller than the purple sweet potatoes dough to get the right pattern on the toast) roll up the dough and place in baking tin. spray water and cover. Let it proof for 60 mins.

7. When the dough reach 90% height of the baking tin, place in the preheat oven at 210C and bake for 40 mins. Dislodge from tin once baked.

Happy Baking!

I'm submitting this post to {Event} Natural Colours Bakes hosted by Hankerie.