Milky potato cranberry cutter

By VicentaLakin

Milky potato cranberry cutter
It's simple. A breakfast bag, sweets. I like potato pie

Recipe Recommendations

  • high-gluten flour 250 grams
  • egg liquid 28 grams
  • water
  • sugar 32 grams　
  • salt 3 grams
  • yeast 3 grams
  • butter 25 grams
  • Milk fragrant purple potato stuffing 180 grams
  • Dried cranberry 30 grams
  • high powder a little

Steps for Milky potato cranberry cutter

  • 1
    First, put cranberries in the container, pour rum or red wine, and bubble。
  • 2
    Prepare the noodles and pour all the butter into the kitchen mixer. Internal
  • 3
    It is also possible to replace the liquid with pure milk, pour the liquid into the cook's mixer drum, not pour it all in, save it, and then look at the amount of water that everyone uses, after all, which is different. The chef's machine is mixed up in a group, and then two sets to smooth the face
  • 4
    Add room temperature softened butter, cut small pieces. We'll continue to mix the butter with the noodles
  • 5
    2nd or 3rd tranches to full state, with more robust and transparent gloves。
  • 6
    Take it out to the panel, smooth the circle and cover it up and start fermenting. The oven is 37 degrees, fermentation, fermentation for 60 minutes。
  • 7
    Once you've got a good face, you can't hit it back
  • 8
    Split the dough into six pieces, and then roll the circle and cover it with ten minutes of laxity
  • 9
    It's time to take care of the bubbly cranberry
  • 10
    then we split the potato in six flat. each package contains 5 grams of cranberry. as illustrated. here you can buy it, you can make it, you can make it, you can make it, you can make it, you can make it, you can write it, you can write it, you can eat it, you can make it. it's a healthy piece of pie. link to: http://m.meishichina.com/recipe/349981#hmsr=app&hmpl=msc ios&hmcu=share&hmkw=reci&hmci=349
  • 11
    The wrappings don't twirl
  • 12
    Fix all the pies, as you can see
  • 13
    The soft, smooth, smooth, rolling, round, like a picture。
  • 14
    Turn your face over and put your fingers into thin skins, rub the potato into long strips that follow the size of the face, as shown
  • 15
    Roll from side to side, roll and hold it with your finger. Feeds
  • 16
    Roll it up. A little long shape
  • 17
    It's not sticky. It's even
  • 18
    Send it to the oven with a second awakening, with an oven at the bottom, pouring it into warm water below 37 degrees water temperature, fermentation, 37 degrees, fermentation for 45 minutes. The fermentation is twice as big, so just press the slow bounce。
  • 19
    When it's ready, take it out and cut three long strips on the bread
  • 20
    I'm tired of sifting on the surface, and I'm drowsing it with my hands. It's a little different, but it doesn't affect the taste。
  • 21
    The oven is preheated for 5 minutes, 170 degrees, lower middle, 25 minutes。
  • 22
    Put the cooling racks in a little cold and you can pack them. Take a look at this. Milk-cracked potatoes with sour and sweet cranberry, soft bread, and radish

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