Whole protein purple potato toast

Whole protein purple potato toast

Introduction:

"Yesterday, there were a few protein left in making biscuits, so we used them all as liquid to make bread. We used the medium method and added purple potatoes. We had breakfast the next day."

Production steps:

Step 1: put the main ingredients into the bread barrel

Step 2: turn on the flour mixing function, knead into a ball and ferment

Step 3: tear the dough into small pieces and add butter, salt and sugar.

Step 4: meet again for 30 minutes.

Step 5: take out the dough, roll it into a rectangle, and spread purple potato stuffing in the middle

Step 6: fold in the middle

Step 7: roll it out again

Step 8: fold again in the middle

Step 9: roll it into a rectangle

Step 10: cut twice, don't cut on the head

Step 11: braid

Step 12: put it into the bread barrel for fermentation

Step 13: brush the dough with egg liquid and bake for 30 minutes

Step 14: brush the dough with egg liquid and bake for 30 minutes

Materials required:

High gluten flour: 250g

Protein: 150g

Yeast: 3 G

Milk powder: 15g

Butter: 10g

Salt: 2G

Sugar: 20g

Purple potato filling: 120g

Note: the amount of protein depends on the water absorption of flour

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet