Potato full of wheat toast
By VicentaLakin
Potato full of wheat toast, by the Chinese method I love, full wheat bread with mashed potatoes and raisins, finished without drying, softer and sweeter, with two members of the tasting group at home — delicious
Recipe Recommendations
- Whole-wheat bread flour 300 grams
- yeast 3.5 grams
- water 70 grams
- butter 32 grams
- egg 30 grams
- raisins 45 grams
- egg liquid appropriate amount
- sweet potato puree 90 grams
- sugar 45 grams
- salt 2 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Potato full of wheat toast
1
Put Chinese material in the bread machine, 100 grams of wheat bread, 70 grams of water, 30 grams of mashed potatoes
2
When the Chinese mix is even, the fermentation is twice the size of the beehive award
3
The rest of the pasta (except butter)
4
The noodles are even and the butter is flat
5
When the butter is fully absorbed by the pasta, then the raisins go down
6
The extent to which all materials are evenly mixed, and a small piece is able to sustain the film
7
The noodles fermented 2.5 times larger
8
We've got a nice flat of noodles, split into three, 15 minutes
9
I'll take a piece of it
10
Facing
11
And grow into bars
12
Roll up the noodles
13
Get the noodles in the toast mold
14
fermentation to full nines, fermented with omelette
15
Toast in the oven at 180 degrees
16
40 minutes, cold out of the oven, sliced, or whole food