All-cream nuts and potatoes

By VicentaLakin

All-cream nuts and potatoes
It's an idea from the butterflies, a fine, nutritious potato bag. Let the mood shine, let the cold winter warm the silk and fill the energy

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Steps for All-cream nuts and potatoes

  • 1
    Take 15 grams of butterflies and bubble them with 200 grams of water。
  • 2
    After cooling the well-boiled butterflies, filtered with a sieve, they can squeeze the butterflies that have been bubbled over the water as hard as possible, the higher the concentration of the juice, and then take 150 grams of butterflies. If it's hot in the summer, you can put butterflies in the freezer for use
  • 3
    Adding butterflies to the breadcrums, sugar and salt to the corner, then pouring into whole wheat flour and high-weed flour, then digging a hole in the flour and adding yeast powder (materials other than butter, in the order of liquids and powders), and initiating the bread machine and flour programme。
  • 4
    In 15 minutes, the formation took place, butter was added, and the start and face process continued for 20 minutes。
  • 5
    Scrambles can be pulled out when they are extended。
  • 6
    Pack up the dough and ferment it in the breadbox。
  • 7
    Make potatoes while the noodles ferment. Potato materials other than butter are mixed and evenly mixed。
  • 8
    The boiler is about 10 cents evaporated and the surface is solid and free of liquids。
  • 9
    Take the steamed potatoes, put them in the cold, add butter and rub them with your hands。
  • 10
    It's completely smoothed and split into two equals, and it's covered with film。
  • 11
    Noodles are 2 to 2.5 times larger, and their fingers are pierced with flour。
  • 12
    It is taken out for ventilation, divided into two groups of 15 minutes of rollers, bearing in mind the protective film。
  • 13
    Take a nice, loose pasta, flatten it with your hands, open it with a cane, turn it over and do it again, fix the square with your hands and press the bottom. Take one of the potatoes and continue to stoke it with a cane into a rectangle smaller than the face。
  • 14
    Plate the pecan chips on the face, with cut walnuts, almonds, pistons, raisins and almonds, and then gently press down。
  • 15
    Roll it up and down。
  • 16
    Tighten the mouth of the noodles。
  • 17
    Shut your mouth and put it down on the non-bake。
  • 18
    Put it in the oven for a second fermentation, open the oven fermentation function, set fermentation temperature at 35 degrees, and remember to put a bowl of warm water on the bottom of the oven to increase humidity。
  • 19
    When twice as big, bread is taken out, a thin, high-banded flour is sifted on the surface and texture is scraped on the face of bread with sharp blades。
  • 20
    Put it in the middle of a pre-heated oven, with a fire of about 180 degrees up and down for 15 minutes. ♪ When the bread is colored ♪
  • 21
    The whole wheat nuts and potatoes are finished。
  • 22
    It's a surprise
  • 23
    Isn't it beautiful
  • 24
    Let's take a look at the finished product。

    • All-cream nuts and potatoes Make Tips

    1. Water quantities should be adjusted according to their choice of flour absorption. When it comes to steaming potatoes, I'm able to cover it, so that the evaporated potatoes are slightly wet and stickier, so that if the potatoes are softer, they can lay them directly on the face, without the need to open them, and when making the potatoes, it is recommended to wear gloves to prevent sticky hands. 3 In the recipe, walnuts are used. If they are live walnuts, they can heat them up in the microwave for two minutes, then the walnuts can heat them up in the microwave for two minutes, then the walnuts can break into small pieces, or the oven can be used to bake them for about 11-13 minutes, 150°C (the temperature and time should be adjusted to the actual situation in the respective ovens), and see if the walnut surface is slowly seeped out, not too much roasting, and it will be bitter. Any other nuts or nuts may be selected according to their preferences。

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