Scrambled tea and potatoes
By VicentaLakin
IT'S GOT A BRAND-NEW GREEN, Q-SOFT POTATOES, A SPECIAL SCENT AFTER THE DRY FRUIT ROAST, A TASTE OF Q-SWEETED SWEETS WITH POTATOES IN THE ENTRANCE, A TASTE OF SWEETS WITH DRIED FRUIT, AND AN UNDESIRED AMOUNT OF SIX TEA AND POTATOES。
Recipe Recommendations
- butter 30g
- pure water
- whole egg liquid 85g
- Isuzu Matcha Powder 10g
- sugar-tolerant yeast 4.5g
- salt 5g
- whole wheat flour 75g
- high-gluten flour 300g
- fine sugar 55g
- dried jujube slices 40g
- brown sugar powder 60g
- liquid butter 24g
- the cranberry 40g
- chengmian 45G
- sugar-free honey red beans 120g
- raisins 40g
- glutinous rice flour
- sweetening
- roast
- an hour
- ordinary
Steps for Scrambled tea and potatoes
1
a mixture of 300 g of high-weed flour, 75g of whole wheat flour, 85g of whole egg fluid, 192ml of pure water, 30g of butter, 55g of fine sugar, 5g of salt, 4.5g of high sugar yeast, and 10g of 50 bells of tea powder to the membrane state. it's like..
2
A smooth roll of pasta, which is placed in a container, covering the membrane chamber with a temperature fermentation of 2 to 2.5 times greater。
3
the powdered rice 166g, laminated 48g, fine sugar 70g, pure milk 270ml, liquid butter 24g are placed in the container, evenly mixed and sift twice. after a sifting paste covering the membrane, 40 to 60 minutes of evaporation
4
The steamed potatoes are slightly mixed。
5
Scratch the potatoes on the board and split them into six equals。
6
The fermented noodles, some dry powder in the fingers, and the faces don't fail。
7
The fermented pasta is removed and moved to the board, aired with no hand and split into a flat six。
8
Split the face round, covering 20 minutes of membrane static。
9
Take out the loosely turpentine and press it to the rectangular, and similarly to the rectangular. The potatoes are covered with tea on the surface, as shown
10
rubbish 5g, sugar-free 20g, raisins 6.5g, cranberry 6.5g, datedock 6.5g, red sugar 5g。
11
Roll it up, roll it up to the olive shape, code it in a non-glubber grill。
12
The plastics are completed and refertilized, with fermentation in the fermentation box and in the oven。
13
I chose the oven to ferment, and the bread was put in the oven with the same bowl of hot water, and the bread was fermented twice as big. Fermentation environment: Temperature 38° and humidity 75%。
14
fermented bread embryos, at which time the oven preheats 170 degrees and fires。
15
A thinly sifted layer of fine flour with sharp knives to draw the preferred line。
16
Bread embryos are sent into fully preheated ovens for roasting. Baking: 150 degrees of fire, baking 23-30 minutes. Ten minutes of baking covered with tin platinum paper to avoid too much color。
17
It's too late
18
Take a bite of your lips
19
I'm so happy after the sun's bright afternoon with a tea and sour potatoesScrambled tea and potatoes Make Tips
1. Dough, Since the absorbency of flour varies, adjust the liquid amount during kneading based on the state of the flour. You can set aside 30ml of pure milk; if the dough is dry, add a small amount of liquid, but do not add it all at once. The overall dough should be relatively moist and must be kneaded until a gluten film forms. Do not over-ferment the dough, and do not over-proof the second rise either; be sure to keep an eye on it.
2. Mochi, The steamed mochi will be sticky when kneading the dough; wearing baking gloves makes it much easier.
3. Filling, Choose according to your preference, or match ingredients based on what is available. Brown sugar powder, brown sugar: low-gluten flour, 2:1.
4. Baking, The temperature in this recipe applies to my oven; just bake according to your own oven's temperature. Be sure to bake it thoroughly.