紫薯湯種麵包【麵包機】Sweet Purple Potatoes Bread

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在植物界，紫色番薯 ( 紫地瓜 ) 是紫色蔬果的「佼佼者」，富含抗癌物質硒，碘、花青素等元素，營養成份高於其他番薯數倍，含有約 20%的蛋白質，包括 18 種氨基酸，容易消化，保健功效不容置疑。其神秘又唯美的紫色，用來製作麵包、蛋糕，效果賞心悅目。

紫薯當令又便宜，肥丁很貪心想盡量提高紫薯的比例，不過紫薯澱粉質含量高，如比例太高可能會使麵包變硬，所以選了湯種，湯種保濕度高，組織輕柔，加入紫薯後麵包組織仍然鬆軟。很多湯種配方需要大量的牛油、糖和蛋。肥丁稍為改良，不用蛋，牛油減至最少。麵包淡淡的紫色太好看，果醬也可以省了 ﹗

材料

• 湯種                                                  高筋麵粉 Bread Flour 15 g + 清水 Water 75 g
• 無糖豆奶 Unsweetened Soymilk      100 g ( 奶類可柔軟麵包組織，牛奶、杏仁奶都可以 )
• 高筋麵粉 Bread Flour                       250 g
• 速發酵母 Instand Yeast                   1 小匙
• Demerara 原蔗糖                             20 g  ( 白砂糖也可以 )
• 海鹽 Sea Salt                                    1/4 小匙
• 紫薯泥 Mashed Sweet Potatoes      140 g
• 牛油 Butter                                       5 g

象印麵包機模式

Soft Crust，Regular ( 總時間：3 小時 20 分 )

做法

Prepare the tangzhong a night in advance. To make tangzhong, place 15 g of flour into a small pot, add 75 g of cold water (hot water will cause clumping), and mix until there are no lumps. Heat over low heat, constantly stirring with a wooden spoon until a thick paste with lines forms. Turn off the heat and let it cool. Cover with plastic wrap tightly against the surface of the paste, seal it, and place it in the refrigerator.

For images of tangzhong preparation, refer to this article.

Peel the purple sweet potato and cut it into cubes. Steam it in a pot for 20 minutes. While still hot, mash it with a fork into a puree and let it cool for later use.

Install the kneading blade inside the oven, pour in 100 ml of unsweetened soy milk, and add bread flour, ensuring that the flour covers all the liquid.

Make a dent in the flour and place the yeast in it, then cover the yeast with the surrounding flour to ensure that the yeast does not come in contact with the liquid and other ingredients in the oven.

Place the sea salt in one corner and put the raw cane sugar at the opposite end.

Add the tangzhong, and use a rubber spatula to clean out all of the tangzhong from the bowl. Add the purple sweet potato puree, and use the rubber spatula to incorporate all the ingredients into the bread machine.

Place the mixture into the bread machine, cover it, set the settings to Soft Crust and Regular, and press the “Start” button.

Butter should be added to the dough after it starts to develop gluten. After 30 minutes of operation, the bread machine will signal to add the butter. Fatty Ding prefers to add the butter at the 25-minute mark, after which the machine can take over the process.

To prevent the bread crust from baking too dark, take it out of the oven 5 minutes early. Place the bread on a wire rack to cool.

Reminder

• The color of the bread depends on the purple sweet potato itself; choosing a darker colored purple sweet potato yields better results.
• Readers often ask if bread machine recipes can be kneaded by hand. In fact, any bread recipe can be kneaded by hand. The bread machine simply helps with the most labor-intensive kneading process and sets the fermentation time. It has built-in heating wires that provide a temperature conducive to fermentation, creating a suitable environment for rising. The amount of bread is primarily determined by the baking capacity, and since the settings of the bread machine are fixed, the proportions of the basic ingredients in the recipe—flour, water, sugar, and salt—are subject to certain limitations.
• The tangzhong dough is very moist, making it difficult to knead by hand.
• Hand-kneaded fermentation sequence: First fermentation for about 60 minutes (dough temperature 28ºC) → degassing → shaping → second fermentation for 35 ~ 50 minutes (dough temperature 28ºC) → baking (baking time depends on the size of the bread, there are many variables, be careful with the oven, (the fermentation temperature and time can refer to other hand-kneaded recipes from Beanpanda))

More Tangzhong bread

• Handmade Hamburger
• Red Bean Coconut Bread
• English muffin
• Pineapple Bun
• Hokkaido Milk Bread

 Ingredients

• TangZhong  ( 15 g Bread Flour + 75 g Water ) 
• 100 g Unsweetened Soymilk
• 250 g Bread Flour
• 1 tsp Instand Yeast
• 20 g Demerara Raw Cane Sugar
• 1/4 tsp Sea Salt
• 140 g Mashed Sweet Potatoes
• 5 g Butter

Zojirushi Bread Machine 

Soft Crust，Regular ( Total 3 hours 20 mins )

做法

1. 早一晚預備湯種，製作湯種，15 g 麵粉放入小鍋中，注入 75 g 清水 ( 水要用冷水，熱水便會結塊 ) ，拌均至沒有粉粒，開小火加熱，不停用木勺攪拌至有路紋的漿糊狀，關火待涼，保鮮膜緊貼麵糊表面，蓋好，放進冰箱。

湯種製作圖片可參考這篇

2. 紫薯去皮，切丁，上鍋隔水蒸 20 分鐘，趁熱用叉子壓成薯泥，放涼備用

3. 把揉刀安裝在烘箱內，注入 100 ml 無糖豆奶，加入高筋麵粉，麵粉要覆蓋所有清水

4. 在麵粉中壓一個凹陷處，將酵母放置其中，用旁邊的麵粉將酵母埋起來，確保酵母不會接觸烘箱內的液體及其他材料

5. 將海鹽放在角落，並在另一端放入原蔗糖

6. 加入湯種，用橡皮刮刀把碗裏的湯種全部乾淨，加入紫薯泥，用橡皮刮刀把所有材料加到烘箱內

7. 把烘箱裝到麵包機內，蓋好，把設定 Setting 為 Soft Crust，Regular，按下「Start」鍵

8. 牛油在麵糰開始搓揉起筋後才加入，麵包機運作後 30 分鐘，會有響聲提示加入牛油，肥丁喜歡在 25 分鐘的時候加入牛油，之後就可以交給麵包機操作

9. 為免麵包皮烤得太焦，提早 5 分鐘取出烘箱。把麵包放在網架上放涼

小叮嚀

• 麵包的顏色視乎紫薯本身，挑選顏色較深的紫薯效果較佳
• 經常有讀者問，麵包機的食譜可否手揉，其實任何麵包食譜都可以手揉，麵包機只是幫助完成最辛苦的搓揉動作，並設定好發酵的時間，有內置發熱線提供有利發酵的溫度，讓烘箱變成適合發酵的環境。麵包份量主要根據烘培的容量來設定，因為麵包機的設定是固定的，所以配方中的基本原料：麵粉、水、糖、鹽的比例會受到一定的限制。
• 湯種麵糰非常濕潤，手揉的難度較高
• 手揉的發酵順序：第一次發酵約 60 分鐘 ( 麵糰溫度 28ºC ) → 排氣 → 塑形 → 第二次發酵 35 ~ 50  分鐘 ( 麵糰溫度 28ºC ) → 烘烤 ( 烘烤時間視乎麵包的小大，變數很多，小心顧爐， ( 發酵的溫度時間可參考肥丁其他的手揉湯種食譜 )

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