1. Purple potato dough: 125 grams of bread flour, 50 grams of purple potato mash, 20 grams of egg liquid, 50 grams of water, 1.5 grams of yeast, 12 grams of sugar, 1 grams of salt; white dough: 125 grams of bread flour, 30 grams of egg liquid, water 55 grams, 1.5 grams of yeast, 13 grams of sugar, 1 gram of salt. Knead them into a dough with a bread machine to the initial expansion stage
2. Add 8 grams of butter softened at room temperature to the two doughs respectively, and continue to knead for 15 minutes to fully expand
3. Can pull out the glove membrane
4. Ferment the dough separately, let it relax for 15 minutes after exhausting (the dough is placed on a silicone plate with a scale on Yingtai)
5. Roll out into flakes
6. Stacked together
7. White dough outside, roll up
8.
Put it into the inner tube of the bread machine to start the second fermentation
9. Ferment at room temperature for about 1 hour, and brush the surface with egg liquid, so that the color will be more beautiful
10.
Select the baking program, 30 minutes
11. Baked bread in the bucket
12. It looks so beautiful and unpretentious
13. This is the shape of the noodles, isn't it so beautiful?
Tips:Tips:
1. When rolling, there is no need to roll too tightly to avoid uneven layers after fermentation.
Tips
Yingtai, an ordinary cook, a working mother, loves life and food;
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