Potato cream toast
By VicentaLakin
There's always something nice to wait for. So you have to believe that you always come. It's just that you need to wait quietly and patiently and try to make yourself more prosperous and powerful. My bread diary
Recipe Recommendations
- high-gluten flour 230g
- low-gluten flour 30g
- Purple sweet potato paste 50g
- water 165g
- milk powder 20g
- fine sugar 16g
- yeast 3g
- butter 20g
- salt 2g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Potato cream toast
1
Steaming potatoes into mud
2
The yeast is easier to measure with a cup
3
Put all the material in the breadbox
4
Start and face-to-face two 10 minutes
5
Add butter. Keep rubbing
6
It's full
7
It's in the fermentation pan
8
It's 1.5 times bigger
9
Split it into 3 equals, 20 minutes of membrane laxity on the back of the roll
10
Pick up a nice, loose noodle, shoot off the bubble on the open side, flip over, roll up and down
11
Gestapo has about 20 minutes to wake up
12
Open up again, turn around, roll up and down
13
It's inside the mold
14
Put it in the oven and ferment it to 8-9. Finger sticky flour on the face
15
Send it to full eight
16
Put it in a pre-heated oven, lower floor, 150 degrees of fire, 170 degrees of fire, 35 minutes of baking, top colour to be covered with tin paper
17
Completed Chart
18
Completed Chart
19
Completed ChartPotato cream toast Make Tips
Flour absorbs different amounts of water and different amounts of water in different environments. It is suggested that 10-15 grams of water in the square be set aside and adjusted appropriately. (This temperature is for information only, please adjust to the temperature of the home oven)