Purple Potato Layered Toast
Serving Size
450g for one strip
Recipe
Hot Seeds
Gluten Flour 15g
Boiled Water 15g
Main Dough
Gluten Flour 235g
Dry Yeast 3g
Whole Egg 30g
Milk 120g
Butter 20g
Sugar 20g
Salt 3g
Purple Sweet Potato Filling
Purple Sweet Potato 150g
Milk or Condensed Milk in moderation
Decoration
Whole Egg Whites
White Sesame Sesame Seeds
Practice
1. Make hot seeds: add 15g of boiling water to 15g of high gluten flour, mix to form a ball, cool at room temperature and then refrigerate (can be overnight). The hot seed method can make the bread softer, more flexible and slow down the aging process.
2. For the purple potato filling, peel and cut the purple potatoes into cubes and steam them, put them into a container and add milk or condensed milk, press them into a puree and refrigerate for later use.
3. Put all ingredients except butter into the chef's machine, add hot seeds, mix in 2 speeds to form a dough, then change to 5-6 speeds to knead a thick film, add softened butter and knead to form a glove film.
4. Put the dough into the fermentation box or at room temperature 28° and let it rise until it doubles in size (about 1 hour).
5. Remove the dough from the oven and gently press down to deflate, cover with plastic wrap and relax for 15 minutes.
6. Wrap the plastic wrap around the purple potato filling and roll it out into a flat rectangle. Roll the dough into a rectangle, spread the purple potato filling in the center, fold the top and bottom once, adjust the position of the sealing, roll it out again, roll it up from the top to the bottom, and then cut out the opening with a cutter to make a pattern, and put it into a toast box.
7. Put the toast into the fermentation box or oven at 35° (add a cup of hot water to keep the humidity down) and let it rise until it is 9 minutes full. Brush the top with egg wash and sprinkle with white sesame seeds.
8. Preheat the oven in advance, upper heat 165 degrees, lower heat 180 degrees, bake for 30 minutes (low sugar toast box), other toast box plus 5 minutes more, toast color (10-15 minutes) plus cover the tinfoil. (Temperature and time is for reference only, specific can be adjusted according to their own oven)
9. out of the shock mold removed and cooled. Two days to eat not finished toast slices into the refrigerator, eat when the oven 150 ° bake 3-5 minutes can be.