Cream cream, full of wheat potato bread
By VicentaLakin
Recipe Recommendations
- high powder 400g
- light cream 110g
- whole wheat flour 100g
- cream cheese 80g
- sugar 40g
- salt 2g
- Purple sweet potato paste 100g
- water
- milk fragrance
- roast
- several hours
- simple
Steps for Cream cream, full of wheat potato bread
1
All the materials are mixed, just rub out the membranes。
2
Room temperature is 28 degrees, fermenting for about 40 minutes, and poking is enough。
3
The well-released pasta pressure is split into small pieces。
4
It's a shape in the map, starting over the front。
5
Put it in the oven, in turn, with a double fermentation。
6
The temperature is 36 degrees and the humidity is 70-80 per cent, and the fermentation is clearly obese。
7
In a pre-heated oven, baked, 180 degrees, 30 minutes, with tin paper on the top。
8
Bread is well baked in gold, skin is soft inside and sweet potatoes is soft。
9
On the other side。
10
It's soft, it smells like milk。Cream cream, full of wheat potato bread Make Tips
No cream cream can be replaced with the same amount of light cream, water is reserved and pasta too dry to add water。