Purple potato cheese toast(zi shu zhi shi tu si )

Purple potato cheese toast

Introduction:

"Purple potato cheese toast: it's the first time to have a strong cheese flavor. I'm sorry that the previous steps are not good enough. The first step is to mix the dough and roll the dough without freeing your hand. Soft bread doesn't have to be high in oil and sugar to make delicious bread. The most common formula and the most common method can make delicious bread. Add your favorite dried fruit. The precise proportion of materials is the key to making good bread. "

Production steps:

Step 1: set the purple potato aside, mix all other ingredients and divide into 2 equal parts. Add purple sweet potato flour to one portion and mix well. Put it in a basin, cover it with cloth and start a fermentation. About 1-2 hours. The dough is about twice the size.

Step 2: take out the dough and roll it into an oval shape. Turn over and roll up the two kinds of dough. In two groups, cover and wait for 10 minutes.

Step 3: put it into the toast mold and ferment it twice until 8 or 9 minutes full. Add your favorite dried fruit and coconut, and cover the toast mold.

Step 4: baking time: preheat 180 degrees, middle layer of oven 180 degrees, heat up and down for 18-20 minutes.

Step 5: put it out of the oven for a while

Step 6: slice again, OK

Materials required:

High gluten flour: 200g

Whole egg liquid: 30g

Butter: 20g

Clear water: 90

Yeast powder: 3 G

Purple potato powder: 10g

Cheese: 10g

Fine granulated sugar: 20g

Salt: 3 G

Note: moisture control: do not add dry powder in the middle of the bread dough because it is too wet and sticky, which will affect the quality of the dough. But you can add a small amount of water in the early stage, and you can't make the dough too dry. If it's too dry, it's not easy to mix evenly. According to different flour (different gluten) to adjust the amount of water. That is to say, the water content of gold image powder should be 63% - 65%, while that of ordinary high gluten powder is only 60%. (water refers to water, eggs, fresh milk, cream, yogurt and other liquid materials, while other wet ingredients such as carrots, pumpkins, cheese, potatoes, sweet potatoes and so on, also account for a small amount of water. In case of such dough, you need to add water as appropriate). The best way is to reserve 10 grams of water, and then add water according to the roughly formed dough. Control of dough temperature: with the rapid operation of the machine and the formation of gluten, the temperature of dough will be higher and higher, resulting in the early fermentation of yeast in dough, resulting in wet viscosity and affecting the quality. Therefore, in summer, ice water should be used to stir (ice water can not directly contact with yeast powder, which will weaken the yeast fermentation ability and cause the dough unable to ferment. First add ice water in the barrel, cover the flour with water, and finally add yeast) mix with normal warm water in winter, and use a small amount of warm water for hand mixing. Mixing time control: because of the different properties of the beater and blender, the mixing speed is very fast, and the time of adding butter is earlier than that of the ordinary blender. After adding butter and stirring for 5 minutes, only stir for 1-2 minutes at a time. It depends on the state of the dough to decide whether to continue stirring or not, otherwise it is easy to over stir. Watch the dough from wet sticky, rough slowly become smooth, and then slowly become more and more compact, the dough starts to leave the bottom of the barrel and stir for 2-3 minutes, with your hand you can pull apart the small piece of film which is not easy to break, excessive stirring will cause the bread expansion force is too good, and the bread is easy to burst. Stir to the right dough is not very sticky, too much dough is sticky, can pull out a long gluten, pull out the film is easy to break, very soft, the whole ball will collapse. Dough fermentation normal fermentation, the first fermentation of ordinary dough is to ferment to 2-2.5 times, the temperature is 28-30 degrees, fermentation for 40-60 minutes. If the temperature is low, the fermentation time should be prolonged. Intermediate fermentation (relaxation) 10-15 minutes, depending on the gluten and shape of the dough requirements. The final fermentation temperature is 40 ℃ for 20-40 minutes, depending on the type and shape of dough. The solid bread is fermented to 2-2.5 times the size, and the stuffing bread is fermented to 1.5 times the size, because there is only a thin skin on the outside.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Zi Shu Zhi Shi Tu Si