精心製做的火龍果地瓜麵包出爐了 Sweet Potato and Dragon Fruit Artisan Bread

 🍠台農57號地瓜 + 🍇酒釀加州葡萄乾 + 🍓低糖蔓越莓 + 香噴噴核桃

精心法在於～

1. 地瓜刷洗過以三杯水蒸到熟軟
2. 地瓜手撕去皮再加些許蔗糖搗成泥
3. 核桃先以180/180度上層烤十分鐘，並每五分鐘翻攪至均勻上色
4. 混入放涼的核桃、酒釀葡萄乾、低糖蔓越莓，攪拌均勻

光製作地瓜餡，就花了三個小時

再加上包進麵包裡，等到麵包做完都是又8-10小時之後的事了

💡怎麼做出小巧可愛的吐司🍞？

用磅蛋糕模型，並採用250到300克的麵糰

Red dragon fruit with sweet potato, walnut, and fruits filling!

🍠It took me 3 hours to make the sweet potato purée:

from washing, steaming to soft, peeling, smashing, to mixing well with walnuts, cranberry, and wine-marinated raisins.🍇

Oh, the nuts must be toasted at 180/180 Degrees Celsius at upper level for 10 minutes (or until evenly browned) in advance.

My only wish after baking for whole day (literally):

Can the mixing bowls, pans and work stations wash themselves already?! 😭

💡How to make a dainty sandwich loaf?

🍞Use a pound cake mold, with a 250-300g of dough