Purple potato toast
It's really greedy to see the gourmets in Meitian publishing the logs and recipes of purple potato toast. That wipe light purple, how to see how to love. In particular, the picture of Zishu chieftain, taken by Shixin, shows a romantic elegance, which makes people sincerely convinced and pleasing to the eyes.But I only have greedy eyes and admiration. The photos taken by our claw machine can't be compared with their professional ones. However, our enthusiasm for making delicious food is surging and will not be reduced. The camera is still available, but the ingredients are available. Learn quickly and keep the recipe. It will be delicious to cook and eat by yourself in the future. Let our children go to school to show off and tell the students that my mother's bread is really delicious, ha ha!Thank you for the recipe provided by the gourmet xcjxchenqin! I still have some minor modifications, because the flour I use is super absorbent, so I added about 5g more milk. Olive oil was added by 5 grams. The operation process is also slightly different1. the addition of water should be increased or decreased according to the water absorption of the dough2. the temperature of each oven is different. Please adjust it according to the actual situation
Step 1 . Steamed purple potatoes are pressed into mud. After sieving, add half of the milk in the formula to make a purple potato milkshake, pour it into the bucket in the toaster, and then pour the other half of the milk into the mixing cup, shake it, mix the purple potato milkshake stuck in the cup into the milk, and pour it into the bucket in the toaster (so that it won't be wasted)
Step 2 . Add egg liquid, flour, sugar, salt and yeast in turn, and start a flour mixing procedure
Step 3 . After 20 minutes of dough mixing, the dough can pull out the rough film
Step 4 . At this time, add 25 grams of olive oil, and then start a flour mixing procedure
Step 5 . After the second dough mixing procedure, the dough can pull out large and uniform films, which has reached the complete stage
Step 6 . At this time, put back the dough on your hand, round it and ferment it
Step 7 . 2-3 times larger
Step 8 . Take out the exhaust, divide it into three equal parts, knead it round, cover it with fresh-keeping film and wake up for 10 minutes
Step 9 . Roll out the dough, turn it over, and fold both sides to the middle
Step 10 . Roll and fold the three dough, and wake up again for 10 minutes
Step 11 . Take a "long, thin bottom edge"
Step 12 . Roll it up from top to bottom and lower it into the chieftain mold with the bottom facing down
Step 13 . Make three dough in turn, discharge into the toast mold, develop the fermentation file in the oven, and put a plate of hot water on the bottom for secondary fermentation
Step 14 . Ferment until 8 minutes is full, take out the egg brushing liquid, preheat the oven, heat it up and down 180 degrees, put the toast mold in after preheating, turn it up and down 165 degrees, bake the lower layer for 35 minutes, and cover it with tin foil after coloring. Demould while it is hot after coming out of the furnace, and bag it after drying to a slight temperature
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