Potato-cracker toast
By VicentaLakin
The mashed potatoes, a collection of cream, egg, coconut, soybean and potato-coated toast, with a rich taste, unique flavour, soft and sweet and nutritious taste, deserve a taste. This formulation is for two 450 grams of toast。
Recipe Recommendations
- high-gluten flour 580 grams
- cooked mashed potatoes 270 grams
- eggs of 2
- milk 90 grams
- milk powder 30 grams
- white sugar 60 grams
- yeast 6 grams
- salt 4 grams
- butter 40 grams
- Red bean paste stuffing 200 grams
- coconut 80 grams
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Potato-cracker toast
1
All material except yeasts, salt and butter from the main material is mixed to dry powder, sealed, room temperature sequestered for more than 30 minutes or placed in the freezer for one night (water licit, bubble face)。
2
After a long period of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. After the noodle is removed, the yeast is added, and the yeast is dissolved without particles (if the noodle is rigid, the yeast can be dissolved with a few drops of water, with as little water as possible, and can be squeezed with hands). The fermentation is sufficient, when the yeast is in a dense paste and then rinsed into the noodles, which are then added to the salt, then melted to the salt, and finally added to the butter, then to the state of full expansion, at which point the face of the face is smooth, and the thin, unbreakable membrane can be pulled out。
3
No fermentation, straight into 4 equals, rounding, covering the membranes for 15 minutes。
4
Take a small swarm to grow the square, flip the face, smooth the face down, and the four angles can be swung a little bit into a straight angle。
5
In the middle of the rectangular, a line is gently pressed with a scraping plate, with soybeans and coconuts covered in the upper half of the line, and in the lower part, a thin strip is cut evenly, and the bottom of the fine strip is pressed thinly。
6
From top down to tail, keep your mouth shut. We'll do the rest in turn。
7
Two groups, put in the toast box。
8
Fermentation to full 9 (fermentation without time) and surface omelette。
9
Put it in a pre-heated oven, at the bottom, up and down the fire, with 130 degrees baked for 35 minutes and about six minutes baked with tin paper to prevent the surface from being too coloured (time, temperature according to the oven)。
10
After the roasting, remove the mold and sidelink the net to cool it off (to avoid a collapse)。
11
When there is some heat left, the bag is sealed and kept。Potato-cracker toast Make Tips
1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. The amount of milk used shall be increased or reduced according to the size of the eggs, the amount of water contained in the mashed potatoes and the water intake of flour. 4. The application of the water legitimation (buff-face method) by rubbing all materials other than yeast, salt and oil in the main material into a lasagna, after a long period of static laxity, allowing flour to absorb water and naturally form a face band, can significantly reduce the time required to remove the film。