Polish Kind of Purple Potato Two-color Toast
1.
Prepare Polish seeds in advance: 50 grams of bread flour, 0.5 grams of dry yeast, 50 grams of cold water at room temperature, mixed to form a dough, Mongolian cling film, put it at room temperature for fermentation on the same day, use it for 1 hour at room temperature the next day, and then put it in the refrigerator for fermentation;
2.
The dough has grown to 2-3 times the size, with obvious large bubbles on the surface, and can be used after picking up a long drawing;
3.
A group photo of the Polish dough and the main dough materials; the amount of flour from the Polish dough is 25% of that of the main dough, which can fluctuate slightly;
4.
All the ingredients except butter and purple sweet potato flour are put into the kneading bucket, first stir at low speed to form a dough, then turn to high speed to beat, the dough can hold out a thick film;
5.
Add butter that has softened at room temperature;
6.
Put the butter into the dough at low speed, and then beat at high speed. The dough is soft and smooth and does not stick to the wall of the basin. Pull a piece of transparent and elastic film, poke the hole with your hand, and the edge is smooth;
7.
When kneading the noodles, pour a little cold water (outside the serving size) into the purple potato flour and mix it into a purple potato paste;
8.
The dough is divided into two, one part is mixed with the purple potato puree, and the dough is cut and then kneaded to mix evenly as soon as possible;
9.
Purple sweet potato dough is soft and smooth;
10.
Put the two doughs in a large basin. If the basin is small, put greased paper in the middle to prevent adhesion; leave the dough in a warm and humid place for basic fermentation, or put it in a fermentation tank or oven for fermentation at 28 degrees;
11.
The dough is twice the original size. Dip your fingers in flour and poke holes on the top of the dough, so that it does not collapse and shrink slightly;
12.
Place the dough on the operating table, gently tap to exhaust, and roll out into rectangles, slightly smaller than the mold in width;
13.
Spread a little cold water on the white noodle sheet, spread the purple potato noodle sheet on top, and roll it flat, if there are pores in the interlayer, pierce it with a bamboo stick to deflate;
14.
Roll up into a roll from top to bottom;
15.
Put the toast roll into a 50g cylindrical toast mold, and seal it on the front side;
16.
Put a second fermentation in the oven, 37 degrees, spray a little water into the oven to increase the humidity;
17.
When the dough rises more than 1 cm from the surface of the mold, put on the lid and continue to put it back in the oven. The fermentation time is 80 minutes; the specific fermentation time needs to be adjusted according to the situation. I actually used 100 minutes, but from the finished product, the middle pores are thick. The white dough on the top layer is squeezed into pieces, so it is inferred that 80 minutes of fermentation is more appropriate; toothpicks can also be inserted through the vent holes, if the top of the dough is 3 cm from the top of the mold, it can be baked;
18.
Preheat the oven, heat up and down at 185/195 degrees, fasten the lid, and send it to the lower and middle level of the preheated oven, 185/195, 30 minutes; from the finished product, except for the color is a little bit darker, so I think 28 minutes It is more suitable, but if you like this dark color, there is no problem;
19.
At the back of the oven, shake the mold a few times, open the lid, demold, slice after cooling, put it in a bag or sealed in a crisper.
Tips:
1. The special-shaped toast die is used for one time, so the height of the second dough is not clear yet. You can adjust the fermentation time according to the rising speed of the yeast and the dough; the analysis has been done in the above process, so I won't repeat it here. ；
2. The temperature and time of roasting are also detailed in the analysis of step 18;
3. Purple potato powder can be replaced with other colors of fruit and vegetable powder; you can also use all the original color dough.
