Potato ass bread
By VicentaLakin
Used to be bread-making: first, materials other than butter are rubbed into smooth noodles, then put into soft butter until it expands out of the membranes; then baked and baked, naturally thinking about change and learning more ways; so this time it's the way butter and other materials go in the barrel and face together and then fall out of the membrane; people feel like they know the membrane, know how to do it, and make good, soft bread
Recipe Recommendations
- butter 15 grams
- salt 1 gram
- yeast 2 grams
- eggs 20 grams
- white sugar 20 grams
- milk 30 grams
- qingshui 35 grams
- high-gluten flour 150 grams
- purple potato appropriate amount
- whole egg liquid a little
- white sesame a little
- milk fragrance
- baking
- several hours
- ordinary
Steps for Potato ass bread
1
Put everything in the bakery
2
Start a face-to-face program: 30 places. Bell
3
Take out the noodle, put it on the board, and do a hand-wrest for a moment
4
Check the subdural
5
When it's rounded, it ferments twice as big as the warmth
6
Take out the exhaust and split it into five little pieces
7
When the potato goes to Pichettin, it goes into the microwave fire for 10 minutes
8
Take the potatoes out of the mud and add a little bit of white sugar and lemon juice to the mix
9
Take a loose pasta, round it with a cane, and put a potato on it. Ball
10
Squeeze the pieces around with the potatoes and squeeze them in. Ball
11
Down at the entrance, flatten it with a scepter and split evenly into eight points. Grandpa
12
Then you spin up 180 degrees at each cut
13
Put it in the oven
14
When fermented to two times larger, and preheat oven: 180 degrees up and down
15
All the egg fluid on the surface
16
More white sesame
17
Delivery to pre-heat oven: 180 degrees of fire, 12-15 minutes
18
When the surface is yellow, take it outPotato ass bread Make Tips
This time using butter and other materials, together with buckets and faces, and then falling out of the film, it's difficult to ferment the fermentation in Nanjing during the winter. I fermented with hot water in the oven, with two to three hot waters in the middle of the journey. The temperature and time provided can only be taken into account, depending on the situation in the oven