Colorful Vegetable Toast

Colorful Vegetable Toast

1. The purple potato and pumpkin are steamed, and pressed into a puree while hot. The purple potato puree is harder. Add appropriate amount of water to adjust evenly (the purple potato puree is more delicate when it is hot), and the spinach and carrots are juiced for later use.

2. Take white dough as an example: take 54 grams of flour, pour 30 grams of milk, 8 grams of sugar, a little salt, and 1 gram of yeast, knead it to three light, add 6 grams of butter, and continue to knead until it can be pulled out. Thin glove film, (because there is less dough, this process takes about 6 or 7 minutes.) Put the dough in a fresh-keeping bag and put it in the refrigerator for later use

3. Knead the other four colored doughs in the same way as the white dough

4. Put all the dough in the oven, put a bowl of boiling water under the baking tray, close the oven door, and start fermentation. This time is about 20 minutes to half an hour. The fresh-keeping bag for the dough should leave a certain amount of fermentation space.

5. The fermented dough is taken out and exhausted

6. Roll out into an oval shape of the same size, don't make the dough too thin, and bake a little thicker to make it beautiful.

7. Arrange the dough pieces in order according to the color you like, and put them in order

8. Slowly roll up from the bottom, using even force when rolling, to prevent voids in the middle after fermentation.

9. Carefully put the toast roll into the toast box and close the lid

10. .Similarly, put the toast box in the oven, and then put in a bowl of boiling water, and perform two servings

11. About half an hour, when it’s 8 minutes full, take out the boiling water in the oven

12. Turn the oven on and off, 165 degrees, bake for 40 minutes

13. .Take the baked toast from the toast box in time, let it cool, and slice it for consumption

Tips:

1. The water content of each vegetable puree is different, so when kneading the noodles, adjust the amount of water according to the feel, and try to make the five kinds of dough the same soft and hard, which is conducive to the final appearance.
2. Since the five kinds of dough take a long time to knead separately, each dough must be packed in a fresh-keeping bag and placed in the refrigerator to avoid different fermentation levels and affect the final shape.
3. Put the dough in the oven and put a bowl of boiling water under the baking tray to create an ideal fermentation environment for both temperature and humidity, so that the dough can ferment better and faster. It is better if the oven has a fermentation function.
4. When the first fermentation, the opening of the fresh-keeping bag containing the dough should be slightly opened to leave room for fermentation.
5. Don't turn the dough after the second round, so as not to affect the appearance of the shape.
6. 450 grams of toast molds are used in this recipe.