Colorful vegetable toast(wu cai shu cai tu si )

Colorful vegetable toast

Introduction:

"This baking competition is full of experts. Meimei is a new-born calf who is not afraid of tigers. She has been thinking hard for a week, looking for materials, pictures, recipes and ideas... In seven days, Meimei has been playing at a super level. The average speed of two products per day surprised me. I haven't had this energy for a long time! This colorful toast roll is one of Meimei's favorite works these days. Inspiration comes from a flash of thought, from conception to finished product. Spent a whole day, waiting for it to come out of the oven that more than half an hour, the tension and expectation, is really a long time, every time not! Every work full of hope is like our own children. In our eyes, food is not just food... At the moment when the toast came out and the mold was opened, the surprise beyond my expectation made me scream and cut it off. Wow, it's beautiful. Zai Zai said: that's the ultimate beauty! At this moment, really, only the word beauty to the extreme can express my heart! I think, no matter whether I won the prize or not, at least, this activity made me happy and happy. Let me become more passionate about baking and life! I've got something. "

Production steps:

Step 1: steam the purple sweet potato and pumpkin, press them into mud while they are hot, the mud is hard, add appropriate amount of water and adjust evenly (operate the mud while it is hot, the mud is more delicate.) Juice spinach and carrot.

Step 2: take the white dough as an example: take 54 grams of flour, pour in 30 grams of milk, 8 grams of sugar, a little salt, and 1 gram of yeast, knead to three light, then put in 6 grams of butter, and continue to knead until you can pull out the thin glove film. (because there is less dough, this process will take about 6 or 7 minutes.) Put the dough in the fresh-keeping bag and refrigerate it

Step 3: knead the other four color dough in the same way as the white dough

Step 4: put all the dough into the oven, put a bowl of boiling water on the ground of the baking pan, close the oven door, and ferment. The time is about 20 minutes to half an hour. The fresh-keeping bag of dough should leave some room for fermentation.

Step 5: take out the fermented dough and exhaust

Step 6: roll it into an oval shape of the same size. Don't make the dough too thin. A little thicker will make it more beautiful.

Step 7: arrange the patches in order according to your favorite color and place them in turn

Step 8: slowly roll up from the bottom one. When rolling, the force should be even and slight to prevent the cavity in the middle after fermentation.

Step 9: carefully put the toast roll into the toast box and cover it

Step 10: similarly, put the toast box into the oven, and then put in a bowl of boiling water for second serve

Step 11: about half an hour, when the oven is full, take out the boiling water from the oven

Step 12: turn the oven on and off, 165 degrees, bake for 40 minutes

Step 13: take out the baked toast from the toast box in time, cool it, slice it and serve

Materials required:

High precision flour: 270g

Salt: quarter teaspoon

Yeast: 5g

Butter: 30g

Sugar: 40g

Purple sweet potato paste: 30g

Spinach juice: 30g

Pumpkin juice: 30g

Carrot juice: 30g

Note: 1, the moisture content of each kind of vegetable paste is different, so in kneading, according to the feel, adjust the amount of water, try to make five kinds of dough soft and hard consistent, conducive to the final appearance. 2. Because it takes a long time to knead the five kinds of dough separately, each dough should be packed in fresh-keeping bags and refrigerated in the refrigerator, so as not to affect the final shape due to the different degree of fermentation. 3. Put the dough into the oven and put a bowl of boiling water under the baking plate to create an ideal fermentation environment with both temperature and humidity, so that the dough can ferment better and faster. It's better if the oven has the function of fermentation. 4. During the first fermentation, the opening of the fresh-keeping bag with dough should be opened a little to leave room for fermentation. 5. Second, do not turn the dough, so as not to affect the appearance of molding oh. 6. This prescription uses 450 grams of toast mold.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Wu Cai Shu Cai Tu Si