Potato buns
By VicentaLakin
This little bread tastes sweet。
Recipe Recommendations
- high-gluten flour 250g
- milk powder 10g
- yeast powder 4g
- white sugar 42g
- salt 2g
- butter 25g
- whole egg liquid 35g
- milk 140g
- purple potato 300 grams
- condensed milk 15 grams
- edible oil 30 G
Steps for Potato buns
1
The potato is cleaned and sliced to the skin, and the water is burned in the steam cage and continues to evaporate for 10-15 minutes。
2
In the pot, the cooking oil is hot, and the mashed potatoes are pouring out of the water, adding white sugar and milk。
3
It's flat, and it's swollen and cooled。
4
When cooled, the mashed potatoes were split into eight pieces, and the film was placed on the lids in the freezer room。
5
The bakery is filled with milk and full eggs, salt and sugar on the second side of the barrel, then flour, a hole in the flour, yeast powder, starting with the breadmaker to rub it in the face, which is smoother and thinr, and butter continues to rub it into a thick and thin membrane。
6
Collapse the noodles in the basin。
7
It ferments twice as big in warm and wet。
8
Take the fermented noodles out of the air and separate them from the eight roll cover for 20 minutes。
9
Take a nice, waffle bag of mashed potatoes and put away the interface。
10
Glossy face up, put in the oven, put in the fermenter, with a temperature of 35 degrees and 75 degrees fermenting 1.5 times larger。
11
Take off the fermented face layer and brush the egg and sesame。
12
Send a preheated oven 170 degrees for 15-20 minutes。
13
The finished chart。Potato buns Make Tips
1. Each flour absorbs different amounts of water and saves or adds liquids according to the amount of its own flour. 2. The temperature of each oven varies, depending on the temperature of the oven。