Potato bag

1

five spoons of white sugar are mixed into approximately 100 ml of hot water, then into 2 grams of angel ' s active dry yeast, and then set in silence for 10 to 15 minutes. and then take 500 grams of flour

2

Pour hot water in the toaster

3

Pour yeast

4

Select and profile. Start mixing flour

5

Noodles mixed to dry powder

6

Pause the mixing, pour into the pig oil, start the engine and continue the mixing

7

And when it's smooth, take it out and put it in the basin and ferment it。

8

The potato is washed out of the skin and the slice is placed in a high voltage pan with a defined time of 8 minutes insulation。

9

The steamed potatoes are torn apart。

10

Cook some sugar in the pot. Sugar can be a little more. If you don't like too sweet, it can be reduced, but it won't taste。

11

Cooking sugar, pouring into the shredded potato

12

The tarp is boiled with constant mixing, otherwise it will stick to the bottom of the pot, it will taste so hot that it will not fall down until the shovel is picked up。

13

I'll put the roasted potato in the bowl。

14

After the noodle fermented twice as big. Take out the fermented noodles。

15

Dry powder is distributed on the table, divided into small groups equal to the size of the skin, which is thick between the sides, and contains the potato。

16

The fire boils water, evaporates the pot, changes the fire during the evaporation, and if the evaporation concerns the bottom of the cage, it will contain a carrot on the bottom of the bag, which will prevent it. When it's steamed, don't unplug the lids immediately, suffocate them for two minutes before opening the lids, so as to prevent the "ghost trap"。

17

Done

18

Done，中间的馅很美味啊~

[Note 1]: ① Warm water yeast mixture = total water usage. The total water usage is determined by specific conditions; the water amount cannot be too much, or the dough will be sticky. ② When using a bread maker to knead dough, do not mind the preset time function. Observe the dough's changes to control the kneading time; personally, I suggest a total of 10 to 15 minutes. [Note 2]: Dough fermentation can be a one-step or two-step process. ① One-step fermentation: Ferment the dough until it doubles in size, remove it, knead to squeeze out air bubbles, and then shape directly. ② Two-step fermentation: Ferment the dough until it doubles in size, remove it, knead to squeeze out air bubbles, place it back in the bowl covered for a second fermentation. After it doubles in size again, knead to squeeze out air bubbles and shape. This method may result in a stronger sour taste in the dough after the second fermentation. You can dissolve baking soda in warm water, dip your hands in the alkaline water, and knead the dough to remove the sour taste. [Note 3]: Do not steam the wrapped buns immediately. Let them rest for about 15 to 20 minutes. This will make the skin of the steamed buns smooth and tender, and the meat texture better.