Potato toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 245 grams
- water
- yeast powder 4 grams
- sugar 56 grams
- salt
- protein 35 grams
- Purple sweet potato paste 70 grams
- butter 24 grams
- purple potato 150 grams
- sweet fragrance
- baking
- several hours
- senior
Steps for Potato toast
1
First, all Chinese materials are mixed into clusters。
2
It is about four times fermented with wet cloths or membranes。
3
The fermented Chinese are torn into small pieces, and the main lasagna material is mixed with Chinese, except butter。
4
To the extension stage (capable of tearing out the film, and sawn on the edge of the broken hole), the face is added to the softened butter。
5
Continue to complete phase (sliding edge of the hole)。
6
Roll the dough and ferment it twice as big。
7
When the noodles are fermented, the potatoes are fertilized into mud and mixed with fine sugar and butter。
8
The fermented pasta is removed from the flat exhaust and split into two rolls, covering the film for 15 minutes。
9
Flour is a little sticky and lasagna is flattened。
10
Seal freeze for 30 minutes。
11
Make it big and cut it with a knife. Don't go through it。
12
And then you turn the face back and turn it in the middle and then roll it up and down。
13
Put the rolled noodles in the rose gold toast mold。
14
Fermentation to 8 full and oven preheating to 180 degrees。
15
Send the mold into the oven 180 degrees for about 30-35 minutes。