Milky potato bread
By VicentaLakin
Last time I shared my usual bacon onion rolls of salt bread, today I launched the sweet potato bread I recently developed, which tastes so good and looks beautiful. Pumps are made of coarse grains, and bean sand, which weighs more sugar, is more healthy and nutritious; the appearance is a reversal of the past. The bean-bread is in the form of a wand or a round, and this "milk lasagna bread" is in the shape of a cake, the taste of bread, which I've had since making bread。
Recipe Recommendations
- high-gluten flour 350 grams
- milk powder 20 grams
- eggs one
- butter 40 grams
- Purple sweet potato paste 250 grams
- fresh milk appropriate amount
- salt 5 grams
- white sugar 20 grams
- yeast powder 5 grams
- bread improver 2.5 grams
- egg yolk one
- black sesame several
- pure water 140 ml
- olive oil several
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milky potato bread
1
With the exception of butter, put the raw material in the bakery and face for 20 minutes
2
Put it in butter, re-start and face program for 20 minutes
3
When you've made a pie with pasta, about 500 grams of potatoes are varnished, melted with butter and sugar, and then crushed into mud with proper fresh milk
4
Take the pasta out of the face, split it into nine little ones, and start wrapping in 15 minutes. Feeds
5
Squeeze the dough in the potato pie
6
Six blades along the edge with a knife
7
Put it in the oven and fermentation for an hour
8
The fermented pasta brushes the yolk, and the mid-sesame dots
9
180 degrees oven in about 15 minutes. Close the fire in eight minutesMilky potato bread Make Tips
1. the potato is less watered and needs milk mixed with butter and white sugar to mix it into mud, and milk is used in its own right to feel like soy sand. 2. if you wish to make it easier for your mobile phone to view the menu that you continue to publish, attention is paid to the personal twitter public number: hsym121