Purple potato marble toast(zi shu da li shi tu si )

Purple potato marble toast

Introduction:

"Ordinary bread production methods are mainly divided into direct method, medium method, soup method and hot method. Direct method: also known as one-time fermentation method, the dough only needs to be fermented once, which is easier to show the flavor of raw materials, but the aging of bread is very fast. Soup seed method and hot seed method: by means of starch gelatinization to increase the water absorption of dough, in order to delay the aging of dough, it can be regarded as the improved soft direct method. Chinese seed method: also known as the secondary fermentation method, a part of the dough is fermented first, and then mixed with the main dough raw materials, resulting in relatively slow aging of bread and rich wine flavor. This time, the toast made by the soup method tastes very good, soft and elastic. "

Production steps:

Step 1: mix 100g water with 20g high flour evenly, heat it slowly and thicken it on a small fire, and leave the fire

Step 2: cold standby.

Step 3: in addition to olive oil, put the dough material into the bread maker, start the dough process, and then add olive oil to continue.

Step 4: add a little water to purple potato powder and stir it for later use.

Step 5: take out the kneaded dough and divide it into two parts, one with more primary color dough.

Step 6: take a little smaller dough, add purple potato flour paste and knead evenly.

Step 7: put another piece of primary color dough into the bread maker and continue to start the kneading process.

Step 8: the purple potato dough is kneaded and beaten by hand until the fascia can be pulled out, rounded and put into the basin for fermentation in the oven.

Step 9: at this time, the theater color dough program of the bread maker is over, and the dough is also rounded and put into the bread maker for fermentation.

Step 10: take out the fermented dough, round and compact for 10 minutes.

Step 11: roll the two kinds of dough into rectangular skin, and the purple is a little smaller.

Step 12: put the purple skin on top of the primary skin.

Step 13: roll the long strip and pinch the seal tightly.

Step 14: then separate with a knife from the middle.

Step 15: don't cut the top, then weave it into a twist.

Step 16: put the dough into the toast mould and ferment again for 40 minutes

Step 17: brush the egg liquid after fermentation.

Step 18: preheat the oven at 175 ℃ for 45 minutes.

Step 19: take out the baking net and air it.

Materials required:

High flour: 250g

Water: 20g

Egg: 50g

Yeast: 4 g

Salt: 3 G

Sugar: 25g

Olive oil: 20g

Water: 100g

Purple potato powder: 30g

Note: purple sweet potato powder can not be replaced by purple sweet potato paste.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Shu Da Li Shi Tu Si