All-meat mashed
By VicentaLakin
The new pack of wheat bread, which was fresh for the first time, had so much good stuff in it (e.g. oatmeal tablets, sunflower seeds, soyseeds, wheat flour, wheat food fibre powder, sauerkraut skin, cereal flour, cocoa powder) and it was a little bit expensive to make a big bag. It left some mashed potatoes in the red potatoes yesterday, and it was packed into bread, instead of plain bean sand。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for All-meat mashed
1
The potatoes are evaporated to the skin, and when it's hot, it's covered with a spoon and it's covered with sugar。
2
The small fire is dry water, which is made of mashed potatoes, and which is cold。
3
Get the whole wheat powder, eggs, yeast, butter, water。
4
Put the whole wheat powder, half an egg fluid, yeast, water and face until a thin film can be pulled out and butter continues to rub。
5
until it is easy to pull out a thin, thin, tenuous film。
6
Round into the bowl for the first fermentation。
7
When it's two to three times larger, it's taken out of the air。
8
The small agent, divided into equal sizes, is static for 10 minutes, while the mashed potatoes are also rubbed into small agents。
9
Take a pasta round, put it on the pap, and close it。
10
Put it in a grill with oil-paper on it for a second fermentation。
11
When it's twice as big, brush the egg fluid。
12
The oven is 170 degrees preheated, mid-level, up and down, 35 minutes。
13
When it was discovered that the colour was too deep, tin paper could be used to cover the bread and continue to bake to maturity。