Curry potato toast
Ingredients: salt,high-gluten flour,low-gluten flour,milk,butter,milk powder,potatoes,onion,fine sugar,egg liquid,dry yeast
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- milk powder 1 tablespoon
- egg liquid half a
- milk 150ML
- fine sugar 30 grams
- salt 1 teaspoon
- dry yeast 2 tsp
- butter 25 grams
- potatoes of 2
- onion 1/3
Steps for Curry potato toast
1
Pour all dough ingredients except butter into the bread machine and stir for 20 minutes.
2
Add more softened butter and continue to stir for 20 minutes.
3
Remove and knead it round, place it in a vessel, cover with plastic wrap and ferment until it reaches 2 times size.
4
After the fermentation is over, remove the air, divide 8 equal portions into 65 g/1 dough, round them again, cover with plastic wrap, and let stand for 15 minutes.
5
Take a portion of dough, roll it with a rolling pin into round slices with thick middle and thin outside. Put the curry filling in the middle, wrap it like a steamed bun, pinch and close it tightly, close it face down, and place it into a toast box.
6
Put the remaining 7 pieces of dough into the curry filling respectively, and then put them into the toast box in turn. Put them in a warm and moist place for secondary fermentation until about 8 minutes of the toast box is full.
7
Brush egg liquid evenly on the surface of the bread, sprinkle with appropriate amount of white sesame seeds, put into the oven at 185 degrees, lower layer, and bake for 40 minutes. (After the surface of the bread is colored, cover it with tinfoil and continue baking.)