Purple potato toast(da shui liang ban zi shu tu si )

Purple potato toast

Introduction:

Production steps:

Step 1: put the ingredients except butter and 20 grams of purple potatoes into the bread barrel.

Step 2: turn the dough for 5 minutes, knead quickly for 30 minutes, and add butter.

Step 3: knead to complete stage.

Step 4: ferment to 2.5 times.

Step 5: divide into 2 parts and relax for 15 minutes.

Step 6: take some corn starch as hand powder, a little sticky hand, knead long.

Step 7: roll the two pieces together, break the remaining 20 grams of purple potatoes into small pieces by hand and put them into the bread germ.

Step 8: fold them together again.

Step 9: ferment in a toaster for 40 minutes. (it's not necessary to ferment with heat-insulating water. It's just for direct fermentation. The humidity is relatively high.)

Step 10: ferment to 8:00, brush egg liquid on the surface and bake in oven for 180 degrees for 30 minutes.

Materials required:

Steamed purple potato: 125g

High flour: 295g

Sugar: 35g

Salt: 4 g

Yeast: 3 G

Butter: 20g

Water: 130 grams, you need to reduce 10 to 15 grams

Note: This toast has a large amount of water, so it's sticky. It's recommended to add some olive oil or corn starch to prevent sticking when kneading and shaping with bread maker. This method has been done by the masters in the bakery. The taste is soft and sticky during shaping, so the internal structure is not tight enough and there are many holes. It doesn't look very good. The taste is soft and delicious, and it has a unique flavor with purple potato. When making this toast, we suggest adding water as appropriate.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Da Shui Liang Ban Zi Shu Tu Si