Gold pancakes
By VicentaLakin
Today, I recommend a gold baker better than bread. Its selection is easy, simple and does not add a drop of water, using the moisture and face of the potatoes themselves. The melons in the raw materials can be replaced with equivalent pumpkins or potatoes. I've made them. They taste the same. This bakery is loose, soft, delicate, well suited to old people and children. When you're hungry, you come up and you eat and you're healthy。
Recipe Recommendations
- medium-gluten flour 360 grams
- sweet potato puree 280 grams
- eggs 56 grams
- milk powder 10 grams
- soft white sugar 40 grams
- vegetable oil 45 grams
- yeast 2 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Gold pancakes
1
A red potato is fertilized and then skinned while it's hot. The weight after the skin is 280 grams。
2
Add medow flour, vegetable oil, sugar, egg fluid, milk powder and yeast. "Don't add flour all at once, adjust the amount of mashed mashed potatoes, make it a little softer."
3
Smash a smooth face。
4
The first fermentation was twice as big。
5
Take out the noodle, exhaust, and split it into an average of 13 pieces at 61 grams each。
6
Getting into the oven, crushing, re-fermenting. "To leave a gap, the cake will swell during the fermentation and baking"
7
Two fermentations up to 1.5 times the original size can be baked。
8
The oven is on the second floor, with a heat of 175 degrees, 30 minutes or so. Turn it over in 10 minutes。