Purple Sweet Potato and Cranberry Beef Toast

Prepare all the ingredients.

Put all ingredients except the butter into the mixing bowl of the food processor.

First mix the ingredients evenly at low speed, then switch to medium-high speed and beat the dough until it reaches the coarse film stage.

Add the softened butter, then restart the stand mixer and mix at low speed so that the butter gradually adheres to the dough. Then switch to medium-high speed and mix until a good elastic and stretchable gluten window forms.

Take out the dough, gather it until smooth, place it in a fermentation box, and ferment at 25 degrees until it doubles in size.

Take out the fermented dough and gently press to release the air.

Then weigh and divide into 4 equal parts, gently gather them, and let them rest and proof for 20 minutes.

Take a well-rested dough, roll it out, and pat away any bubbles on the edges if there are any.

Flip it over, roll it up from there, and roll the rest in the same way. Let it sit sealed for 10 minutes.

Take a rolled-out piece of dough and gently roll it out lengthwise again.

Flip it over, sprinkle some dried cranberries, and then roll it up from top to bottom.

Place two pieces in a Niu Niu toast box, then put it in the oven and set it to 35 degrees for secondary fermentation. Ferment until about 80% full, and the surface should slowly rebound when gently pressed with a finger.

Place it in the preheated oven and bake at 160°C with top and bottom heat for about 30 minutes.

Once baking is complete, immediately take it out, tap the mold, then demold. Cool and store sealed.