♪ Four-leaf potato bread ♪
By VicentaLakin
There's no better way to bake bread at home than to make all kinds of preferred shapes of bread from its own preferred food
Recipe Recommendations
- (dough part) Soup type 84 grams
- water 85 grams
- fine sugar 42 grams
- low-gluten flour 56 grams
- instant dry yeast
- purple sweet potato stuffing 225 grams
- whole egg liquid 30 grams
- salt 2.5 grams
- high-gluten flour 210 grams
- milk powder 20 grams
- salted butter 22 grams
Steps for ♪ Four-leaf potato bread ♪
1
All the raw materials of the dough are mixed, rubbed to the surface and extended. The first fermentation was carried out in a wet environment of around 28 degrees, to the point where the small hole that had been punctured by the hand-stained flour did not bounce. When the fermentation is completed, the noodle is removed from the exhaust, divided into 60 grams of a small noodle (about 9) and rolled back and covered with flavour flavour for 15 minutes。
2
The potato pounces 25 grams of a little ball (about 9). After the laxity, the lasagna is formed into a slightly thin circle with a slightly thick centered area, with a lasagna。
3
The noodles were closed down and once again rounded. For the beauty of the product, try to be round. The eight blades cut equally along the length of the lasagna must be cut through, but the centre of the lasagna remains intact。
4
Turn each of the petals over, cut the face up, and then pull the cut gently out some of the cassava. (Note that when flipping, the reverse direction of the adjacent petals must be the opposite for the finished product to form a beautiful quadrant。
5
The styrofoam is released on the grill and fermented for a second time in a wet environment of about 38 degrees. After the fermentation is completed, the surface is painted with egg fluid。
6
Preheat oven 180 degrees, medium-level upper-fire, 15-20 minutes。