Double potato toast

By VicentaLakin

Double potato toast
Make breakfast at home, not just for hygiene, but for shame. Today we'll introduce you to a double-coloured toast

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Steps for Double potato toast

  • 1
    Final 1
  • 2
    soup varieties: 15 grams of condensed flour 75 grams of water cones: twenty-five grams of high-banded flour, 105 grams of milk and egg fluid, 27 grams of sugar, 38 grams of yeast, 4 grams of salt, 3 grams of butter, 25 grams of purple potato powder, 6 grams of dry molds: gold-coloured 450g toast box
  • 3
    Soup flour is used to paste directly with freshly burned hot water and freezes all materials except butter and potato powder for about an hour into the bakery until expansion
  • 4
    Add butter to full-time phase
  • 5
    And then you take half of the noodles and you add the potato powder
  • 6
    More than double the first fermentation
  • 7
    The exhausts are divided into 12 small groups
  • 8
    Take each of these three little noodles and fold them up
  • 9
    Roll up and cut open from the middle into rose rolls
  • 10
    Eight rolls in the toast box
  • 11
    A second fermentation in warm and wet environments to eight cents full, covered in lids
  • 12
    At the bottom of the preheat oven, 180 degrees and 40 minutes. Yes
  • 13
    And while it's hot, it's a good-natured breakfast with a cold slice and a ham egg

    • Double potato toast Make Tips

    Tink's noodles must be immersed, not fermented too much for the first time until it's out

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