Red potato breadball
By VicentaLakin
Now, in the fall, with so much sour corn on the market, it tastes cheap and cheap, my mother-in-law buys some steaming family food, she starts eating chicks, she eats a couple of times, she probably does. Today a new flower will do the same. It's a very cute round, and it's just for a little hand! Especially when it's softer in the cassava, and healthy food is best for the baby
Recipe Recommendations
- cooked sweet potato 50g
- high-gluten flour 150g
- egg liquid 30g
- sugar 20g
- salt 2g
- water 55g
- yeast 1 teaspoon
- butter 20g
- sweetening
- roast
- several hours
- simple
Steps for Red potato breadball
1
get the steamed potatoes out of the skin
2
It's mixed with all the materials except butter. Noodles
3
Squeeze into the noodles, pull out a large piece of film, add to the soft butter. Noodles
4
When you're able to pull out the film, round it up and put it in the pot and cover it up for fermentation
5
It's about two and a half times the size
6
take out the flat, remove the air and split it into 25 g small. corps
7
Round every one
8
Put a bit of butter in the mold, and then put in the meaty little circle. Go on
9
It's almost full
10
Brush an egg fluid
11
Put it in a preheated oven, 180 degrees
12
You'll be able to get rid of it if you're baked