Whole protein purple potato toast
Introduction:
"Yesterday, there were a few protein left in making biscuits, so we used them all as liquid to make bread. We used the medium method and added purple potatoes. We had breakfast the next day."
Production steps:
Step 1: put the main ingredients into the bread barrel
Step 2: turn on the flour mixing function, knead into a ball and ferment
Step 3: tear the dough into small pieces and add butter, salt and sugar.
Step 4: meet again for 30 minutes.
Step 5: take out the dough, roll it into a rectangle, and spread purple potato stuffing in the middle
Step 6: fold in the middle
Step 7: roll it out again
Step 8: fold again in the middle
Step 9: roll it into a rectangle
Step 10: cut twice, don't cut on the head
Step 11: braid
Step 12: put it into the bread barrel for fermentation
Step 13: brush the dough with egg liquid and bake for 30 minutes
Step 14: brush the dough with egg liquid and bake for 30 minutes
Materials required:
High gluten flour: 250g
Protein: 150g
Yeast: 3 G
Milk powder: 15g
Butter: 10g
Salt: 2G
Sugar: 20g
Purple potato filling: 120g
Note: the amount of protein depends on the water absorption of flour
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Quan Dan Bai Zi Shu Tu Si
Whole protein purple potato toast
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