Purple potato marble toast
By VicentaLakin
Recipe Recommendations
- high powder 110 grams
- medium-gluten flour 20 grams
- milk powder 6 grams
- yeast 2 grams
- white granulated sugar 15 grams
- sunflower oil 5 grams
- egg liquid 65 grams
- salt 2 grams
- Purple sweet potato paste 40 grams
- sweetening
- baking
- several hours
- senior
Steps for Purple potato marble toast
1
Steam the purple potatoes with the skin in the pan.
2
Press into purple potatoes with a spoon
3
Weigh and mix the ingredients of the white dough and purple potato dough separately, and stir slightly to form flocculent. Take a portion and knead it out of the film. Harvest and ferment. Cover the other portion with plastic wrap to fully absorb water. Wait until you knead it easily and save effort.
4
Knead the purple potato dough into a thin film. Harvest and ferment.
5
Cover both dough with plastic wrap and ferment once to double the size. This is fermented white dough.
6
fermented purple potato dough
7
After venting, roll it into dough sheets.
8
The two dough sheets should be the same size.
9
The white flour slices are on the bottom, and the purple potato dough slices are on top.
10
Fold both sides towards the middle.
11
Fold it again. Complete 40% discount. Cover with plastic wrap and relax for 15 to 20 minutes.
12
When slack is good, roll it out, cut it with a knife, and divide it into three parts, without cutting off the top.
13
Make it into a braid.
14
Place it in a mold and ferment.
15
Fermentation until 8 minutes full. Preheat oven to 180 degrees. Lower level, put heat on and off, 35 minutes.
16
Toasted toast
17
side
18
Purple potato toast
19
Slice the next day, the texture is not too obvious.
20
But still very beautiful ~~
21
Look at the cut surfacePurple potato marble toast Make Tips
1. When steaming purple potatoes, steam them with skins so that there will not be too much water.
2. When mixing purple potato dough, add a small amount of water multiple times. Although the purple potato paste is too dry, there is still a certain amount of water. The amount of water should be flexibly controlled according to the situation.
3. When baking toast without a lid, pay attention to frequently observe the coloring of the surface, especially for students with small ovens. After the coloring is satisfactory, even cover the tin foil to prevent the top from being burnt. (O(④_④)O~ Mine is obviously a little burnt, so I will pay attention to it next time)
2. When mixing purple potato dough, add a small amount of water multiple times. Although the purple potato paste is too dry, there is still a certain amount of water. The amount of water should be flexibly controlled according to the situation.
3. When baking toast without a lid, pay attention to frequently observe the coloring of the surface, especially for students with small ovens. After the coloring is satisfactory, even cover the tin foil to prevent the top from being burnt. (O(④_④)O~ Mine is obviously a little burnt, so I will pay attention to it next time)