Potato cream toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 225 grams
- White Shark Potato Powder 25 grams
- milk powder 10 grams
- dry yeast 3 grams
- whole egg liquid 25 grams
- milk 130 grams
- fine sugar 30 grams
- salt 3 grams
- butter 25 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Potato cream toast
1
Material ready, butter softened。
2
All material except butter is placed on the face of the bakery。
3
We'll rub it and we'll add butter。
4
Just rub out the film。
5
Roll round in warm fermentation。
6
Fermentation to double。
7
It is divided into three rolls of lids to keep the film loose for 10 minutes。
8
It's an ellipse。
9
Scroll from top to bottom, with 10 minutes of laxity。
10
Open the face, press the bottom, roll from top to bottom, and close the seal。
11
fermented in the kitchen chef Katie toast box。
12
fermented to full nine in the toast box。
13
175 below the oven, 35 minutes. I'm going to put on some tin paper。
14
It's hot, it's cold。Potato cream toast Make Tips
No milk is available for water and the amount of liquid is added according to the water quality of flour。