The lava potato bread
By VicentaLakin
As a child, my mother made a sack of potato mashed and oily. It was delicious. So, this smelt potato bread moves away from childhood memories。
Recipe Recommendations
- Lao Mian 60 grams
- high-gluten flour 240 grams
- milk 180 grams
- eggs one
- corn oil 20 grams
- white granulated sugar 10 grams
- salt 2 grams
- Angel yeast 4 grams
- potatoes of 2
- oil residue 20 grams
- black pepper 1 scoop
- Masuri cheese 30 grams
- salty and fresh
- roast
- a day
- ordinary
Steps for The lava potato bread
1
Preparation of food products: as an old piece of pasta, high-weather flour, milk, eggs, salt, white sugar, Angie yeast, corn oil。
2
The material other than the yeast is placed in the bread drums and a noodle application is initiated. I'll use the yeast to start another lasagna program. Let the noodles enter the extension phase and ferment under room temperature. The fermented pasta fingers are fermented with powder on top of them and without a bullet in the cavity。
3
The fermented pasta is scraped out of the bread cane with a scratchboard。
4
Split in four equals and round。
5
Cover the tea towels for 15 minutes。
6
When the noodles are loose, we're going to make a pie: put the mashed potatoes in the aluminum basin ready in advance, put them in the unfrozen grease, add salt to the black pepper powder and mix them evenly。
7
Take out a pasta in a bun。
8
Pack the pie and pull it down.
9
Four were packed and put in the oven。
10
With scissors, pull four angles out。
11
The oven is preheated at 180°C for 20 minutes and roasted in a fire for 18 minutes。