Potato cream-free breakfast bag
By VicentaLakin
Recipe Recommendations
- purple potato one
- high-gluten flour 250 grams
- homemade yogurt 150 grams
- salt 2 grams
- sugar 20 grams
- milk powder 15 grams
- yeast powder 2 grams
- egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Potato cream-free breakfast bag
1
Potato sliced for 20 minutes
2
When steaming potatoes, weigh all the material. 250 grams of condensed flour, 150 ml of homemade yogurt, 15 g of milk, 20 g of sugar, 2 g of salt, 2 g of yeast
3
Put everything in the bread can
4
Start the noodle fermentation program. (This program on our bakery is divided into: preliminary and face, initial fermentation, second and third, final fermentation, four steps, 1.5 hours)
5
Potatoes crush it with a spoon
6
I'll be back in a row
7
It's over. The noodles have been fermented twice as big
8
Take out the dough and press pressure first
9
And split it equally
10
The mashed potatoes are equal
11
I'll grow the noodles, and I'll add mashed potatoes
12
Roll it up
13
Put your hands back together and press the interface
14
Put them all back on the unscathed grill and wait 20 minutes to let the noodles loose
15
Brush an egg fluid on the surface
16
The oven is preheated for about 30 minutes at 180 degrees
17
It's a simple potato bag
18
No butter for the whole trip
19
It's very delicate, sweet, and good potatoes. Eat
20
Very healthy breakfast bread. Try it。