Potato cassava
By VicentaLakin
IT'S EASY TO FORGET WHEN YOU'RE OLD, AND THIS BREAD WAS MADE A LONG TIME AGO, AND THE PICTURE WAS ON THE COMPUTER, AND IF IT WASN'T FOR THE FOLDERS, YOU'D REALLY BE ASLEEP FOR HOW LONG, AND YOU'D REALLY THINK ABOUT IT, AND YOU'D THINK ABOUT IT AGAIN: IT WAS A WEEKEND IN THE EARLY WINTER, AND I WAS GREEDY TO GET UP EARLY IN ORDER TO MAKE THIS BREAD, RUBBING 500 GRAMS OF FLOUR ON A COOK'S MACHINE, MAKING TWO DIFFERENT TYPES OF SOFT OATS. THE PREPARATION OF MATERIALS AND THE PRODUCTION OF MORE COMMON BREAD, TOGETHER WITH THE DIFFICULTY OF FERMENTING IN COLD NOODLES, IS COMPLICATED BY A NUMBER OF FACTORS, INCLUDING THE FACT THAT IT IS ALREADY TOO LATE FOR ALL TWO OF THE BREAD TO COME OUT OF THE OVEN, AND THAT THE LIGHT IS SO WEAK THAT IT IS DONE WITH A FEW FINISHED DRAWINGS. THE SWEETNESS OF THE POTATOES, THE SOFT Q OF THE POTATOES, WITH THE SWEETNESS OF THE CRANBERRY, AND THE FRAGRANCE OF THE COCOA AND THE PEACHY FRAGRANCE THAT COLLIDE WITH EACH OTHER WITHOUT LOSING ITS TASTE, ARE TRULY WONDERFUL AND SATISFYING. AFTER TAKING PICTURES TO THE SISTER'S HOUSE, THE BROTHER-IN-LAW'S NEPHEW SAYS IT'S DELICIOUS; IT'S WORTH THE DAY'S HARD WORK TO HEAR THE PRAISES FROM HIS FAMILY; THE LOVE OF THE FAMILY, COME AND TRY IT
Recipe Recommendations
- salt 3 grams
- yeast 3 grams
- butter 27 grams
- white sugar 35 grams
- cocoa powder 15 grams
- egg liquid 48 grams
- pure milk 125 grams
- bread flour 250 grams
- glutinous rice flour 70 grams
- corn starch 200 grams
- the cranberry 20 grams
- walnut kernel 30 grams
- Purple sweet potato paste 50 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Potato cassava
1
Get all the food, get the potatoes fertilized in advance, then crush them into mashed potatoes
2
The main food, except for salt and butter, will be integrated into the first batch
3
Scratch the butter and put it in salt, then rub it in two and smooth
4
Scratch the butter when it's integrated and rubbing it in the salt to the smooth
5
It's an extended section, so you can pull out the film without a special book
6
Take out the noodles, cover the shampoo and put it in the oven, add a plate of hot water below and open the oven fermentation key
7
MAKE SOME SWEET POTATOES WHEN THE NOODLES ARE FERMENTED: POUR ALL THE FOODS IN THE POT AND MIX THEM WITH CHOPSTICKS. STATUS
8
It's about 15-20 minutes to fertilize
9
TAKE THE STEAMED POTATOES, DRY THEM UP TO A LITTLE TEMPERATURE, ADD BUTTER A, AND SPLIT THEM BY HAND
10
Then I cut the cranium and the walnuts into pieces
11
When the face is fermented to 2.5 times the size, the finger is pierced with flour
12
When you're fully ventilated, you'll split three of them like potatoes
13
Take a nice, loose face, slap it with your hands, put it on the stick. Open
14
I'll take another cassava, and I'll do it the same way. Move
15
Put a pecan mashed on the chips, then put walnuts and cranberrys flat on them, and press them gently. Down
16
Scroll up and down, and squeez the door and set it down
17
In turn, get it into the oven and get it to the oven and get it fermented. Remember to put a bowl of warm water on the bottom of the oven and turn on the fermentation on the oven itself
18
Take out bread embryos when fermented to 1.5 times larger
19
Screeching a thin sheet of bread on the face of bread, scratching its favorite flower with sharp blades
20
Mid-level of preheated ovens: 180 degrees of fire, 25-30 minutes of roasting (specified baker temperature and timing adjusted to the situation in each oven, with tin paper on the face of the bread to prevent the colours from getting warmed)
21
You can store it in a bag when it's cold
22
Slice it while eating, sweet and soft。Potato cassava Make Tips
1. Without a cook ' s machine, you can also change to a bakery or a purely hand-made face rubbing, so that you can make an oar bag without smoothing out the book. In the case of flour, the amount of water used may vary depending on the weather, with a provision of approximately 10 grams of liquids to increase or decrease as appropriate. When the potatoes are cooled and added to the butter, in my experience it is easier to operate with one-time gloves to prevent sticky hands. 4 When the dried fruit is cut and then wrapped in a noodle, it is better than a large piece, and the variety can be replaced as it pleases; as a result of the desire to eat raw walnuts and to be more nutritious, skins are cut in bread. If you love a ripe relative, you can heat it up in a microwave for about 2-3 minutes, or use the oven, burning at 150°C, roasting at about 15 minutes, and see if you have oil on the face of the peach, and see if you don't eat it, or if it doesn't taste bitter and affect your taste; then you can use the skin and cut it into small pieces. 5. The temperature and timing of the oven when baked with tweezers and bread will have to be accelerated in a timely manner in accordance with the circumstances and circumstances of the oven, so that the temper of the oven can be mastered several times more。