Soup Type Marbled Purple Potato Toast
1.
Mix ingredient a and stir evenly, heat on low heat until the batter is thick. Let cool for later use.
2.
Put ingredients a and b into the bread bucket.
3.
Start 11 dough mode.
4.
Add butter and knead until smooth dough, cover with plastic wrap, and relax for 30 minutes.
5.
Add the mashed purple potato in the auxiliary ingredients to the sugar and corn oil and mix well.
6.
Add milk and stir well.
7.
Fermentation is complete.
8.
Use a rolling pin to roll the loose dough into a large rectangular dough sheet.
9.
Use a rubber spatula to spread the purple potato mash evenly, occupying 2/3 of the dough.
10.
Lift up and cover 1/3 of the purple potato mash that has not been applied. Cover the other side as well to complete the first three-fold.
11.
Roll it out.
12.
Perform the second three-fold discount.
13.
Roll out the finished dough in the second trifold.
14.
With a sharp knife, cut into three pieces without cutting off the top.
15.
Braided.
16.
Ferment until it is 9 minutes full, and put it in the preheated oven. The bottom layer, 180 degrees, 45 minutes, the tin foil is painted and covered in the first ten minutes.
Tips:
In terms of baking time, this kind of stuffed toast takes longer than ordinary toast. For ordinary toast, I use 180 degrees for 40 minutes. This requires an increase of 5 minutes, and 45 minutes is more appropriate.
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