Potato bread
By VicentaLakin
Since 12 years of baking, I've been making snacks like cake, West Point, cookies. No bread had ever been made, there was no baker and cooker machine on the one hand, and there was no courage to try because it was difficult to make. I've known a lot of bakers this year, and they've heard that I don't make bread, and it's amazing: "You're doing a good West Point, why don't you make bread? It's incredible. “I was embarrassed, and then I saw in the circle of friends, they were like flaming bread, and I made a determination to take it back. After half a month of "hard enough to kill a dog" with bread, I watched numerous videos and web pages and finally made a soft one. Remembering the feeling of breaking hands after the first face rubbing, eating soft bread, full of happiness. This bread is a formula that I have adapted so many times, so softly fragrances, and introduced her to your friends, the oil used in the bread, and I replaced the butter with the butter I made myself, so I had a good taste, so I fell in love with the bread made from the butter。
Recipe Recommendations
- cooked sweet potato 250g
- powdered sugar 25g
- milk powder 10g
- butter 15g
- low powder 90g
- high powder 190g
- yeast 3g
- sugar 28g
- salt 2g
- milk 100g
- whole egg 45G
- honey 40g
- homemade lard 20g
- sweetening
- baking
- several hours
- ordinary
Steps for Potato bread
1
Potato platinum: Potato sifted into mud, mixed with milk powder, mixed with butter, mixed with sugar, stored in cold
2
Pulp: All materials are easily mixed, do not pass out, and then fall on the operating table with a smooth hand rub, in a grain, and are stored in cold storage
3
(b) The mixing of high powder and low powder on the desktop into a powder wall, and the mixing of other materials other than yeast and pig oil, leaving a small amount of milk in reserve to adjust the water in the noodles
4
With the help of a razor, the powder and liquid material are slowly rubbing into a patch, evenly mixed
5
(b) Covering the face of the covered face and keeping it cold for more than two hours
6
When the noodle is returned to temperature, the yeast is added, and the face is rubbed through a plaster
7
If the noodles are so thick, they can be mixed with pig oil
8
When rubbing and splitting the face, it becomes a thin film (known as a glove membrane) and the face of the face is smooth, i.e., it is finished (when the method is in place, the entire process is 15-20 minutes)
9
The covered face is covered with a shampoo covering, with basic fermentation of 60 minutes at 28 °C, approximately twice the size
10
Placing fermented noodles on the operating table, with a light ejection of the gas, would divide them into 50 g/s, round them one by one, and cover them with a permutation of 30 minutes
11
(a) Smuggle the air out of the face, grow a striped ellipse with a scepter, press the air out, flatten the bottom with a finger, rub the sweet potatoes on, roll them up, squeeze their mouths and then form an elliptical form with the palm of their hands
12
One hour fermentation at a temperature of 32°C, 85% humidity, with egg fluid on the surface and soufflés on the surface; oven 180°C, fire 140°C for 12 minutes