Yogurt Purple Potato Hand Torn Bread

Materials:

250g of flour, 30g of egg whites, 150g of thick yogurt (yogurt moisture content varies, remember to reserve at least 20g oh), 15-25g of sugar, 1g of salt, 3g of yeast, 15g of butter, 100g of mashed cooked purple potatoes

Methods:

In addition to butter, mix all the ingredients. Mix, knead tip slip add butter

Knead until film, no need to wake up

Rolled into a rectangle, put the purple potato puree

Cut into small pieces, in turn, stacked

Put into the mold, fermentation until double the size

Bake at 170 degrees for 25 minutes