Low-fat mackerel potato bread
By VicentaLakin
There's too much food to eat, and it's good to have a little groceries once in a while. Wheat is rarely seen in the south, and supermarkets in the north are everywhere. It's much better to make bread than I thought. Plus powdered powdered potatoes, which are very sweet, give this high-fry bread a different taste。
Recipe Recommendations
- high-gluten flour 270G
- qingshui 150g
- eggs a
- yeast 3 grams
- milk powder 10g
- corn oil 15g
- wheat bran 30g
- salt 2g
- sugar 20g
- purple potato one
Steps for Low-fat mackerel potato bread
1
With the exception of the potato, all the other materials are placed in the cooking basin。
2
Smuggle into a state that pulls out the membrane, so expand。
3
Put it in the fermentation basin for the first time。
4
The fermentation is 2.5 times larger。
5
Take out the air exhaust, split into several parts on average and roll into circles. My average is about 55 grams。
6
The potato's fertilized and then skinned. When the heat's in mud, it's in ball form。
7
Take a small noodle, tweak it in the middle thick, with a thin circle on the side, and put it into the potato pie。
8
Put it down, put it in the oven, and have a second fermentation。
9
After the second fermentation, an egg fluid is painted on the surface and sifted into high powder. Cut with a sharp knife。
10
The oven's 2nd floor, 180 degrees hot, about 20 minutes。
11
A healthy, low-fat bread。Low-fat mackerel potato bread Make Tips
One, because of the wateryness of wheat and flour. The use of clean water depends on the circumstances. My potatoes are very sweet, so I don't have sugar. Like sweet can add a little white sugar。