Potato double toast
By VicentaLakin
Potato mashed toast. It's good. Let's try it
Recipe Recommendations
- high-gluten flour 250 grams
- Purple sweet potato paste 50 grams
- qingshui 105 grams
- egg liquid 50 grams
- yeast 3 grams
- salt 2 grams
- fine sugar 25 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Potato double toast
1
Get all the materials ready for steaming up into mud
2
125 grams of high-banded flour, 55 grams of clean water, 30 grams of egg fluid, 13 grams of fine sugar, 1.5 grams of yeast, and 8 grams of butter after salt 1 g after it's plattered with the noodles and rubbed out the thick film
3
It's about 10 minutes to pull out the film
4
125 grams of high-banded flour, 50 grams of mashed potatoes, 20 grams of egg fluid, 50 grams of clean water, 12 grams of fine sugar, 1.5 grams of yeast, and 1 gram of salt to be moved to a lasagna about 10 minutes to add 8 grams of butter to the lasagna
5
It's about 10 minutes to pull out the film
6
Two lasagna covered with fermentation to 1.5 times larger
7
It's 15 minutes of dysentery
8
With a cane, it rolls up
9
Two fermentation rounds of a 450-gram toast mold
10
It's fermented to eight points full of egg fluid
11
Put it in a 180-degree preheat oven and make it in the lower shelf for 40 minutes
12
Completed ChartPotato double toast Make Tips
1. Every brand of flour absorbs water differently, so adjust the amount of water accordingly.
2. Do not roll the dough too tightly during the final fold.
3. Oven temperatures vary, so please adjust according to your own oven.