Mayo cedar mashed potatoes
By VicentaLakin
THE YOGURT SOY POTATO MASHED -- THIS BREAD IS SO LONG BECAUSE IT'S GOT ALMOST ALL THE DELICIOUS REDS IN IT. - WHETHER IT'S A SCRUNCHIAS, OR A SALTY BALANCE, OINTMENT OF SAND, MEAT PINE AND BEAN, OR SMELT OF PERFUME, IT CAN BE FOUND HERE. AND THESE TASTES COINCIDE WITH UNEXPECTED COORDINATION, AND EACH BITE IN DIFFERENT PARTS HAS DIFFERENT TASTES AND IS FULL OF SURPRISES. NO WONDER THIS YEAR HAS BECOME A BRAND PRODUCT OF MANY WEST POINT STORES, AND MANY YOUNG PEOPLE HAVE TO LINE UP FOR IT. ITS PRODUCTION METHODS ARE SIMILAR TO THOSE OF THE USUAL SMALL-SIZE PACKAGE, WHICH, BECAUSE OF ITS ABUNDANCE, IS SOMEWHAT MORE PROBLEMATIC, ALTHOUGH IT IS NOT DIFFICULT TO MAKE IT AT HOME. LET'S SEE HOW IT WORKS. A. BREAD BODIES: 200 GRAMS OF MILK, 4 GRAMS OF YEAST POWDER, 380 GRAMS OF HIGH-WEED POWDER, 1 EGG, 40 GRAMS OF WHITE SUGAR, 2 GRAMS OF SALT AND 20 GRAMS OF CORN OIL. B. INTERNAL: NINE SALTED EGG YOLKS, 180 GRAMS OF MEAT CEDAR, 150 GRAMS OF BEAN, CASSAVA, TASTING. C. POTATO: 180 G OF CORN POWDER, 55 G OF CORN STARCH, 70 G OF WHITE SUGAR AND 15 G OF BUTTER (OR CORN OIL). D. TARTAR MUD: 100 GRAMS OF TARO, A LITTLE WATER. E. DECORATION: ONE EGG YOLK, A LITTLE WATER, A LITTLE COCONUT。
Recipe Recommendations
- bread body appropriate amount
- stuffing appropriate amount
- sweet potato filling appropriate amount
- mashed Taro appropriate amount
- surface decoration appropriate amount
- milk 200 grams
- yeast powder 4 grams
- high-gluten flour 380 grams
- eggs one
- white granulated sugar 40 grams
- salt 2 grams
- corn oil 20 grams
- salted egg yolk of 9
- meat floss 180 grams
- mochi appropriate amount
- honey red bean 150 grams
- glutinous rice flour 180 grams
- corn flour 55 grams
- fine sugar 70 grams
- water 300 ml
- butter 15 grams
- Taro 100 grams
- egg yolk one
- coconut a little
- salty and sweet
- baking
- several hours
- ordinary
Steps for Mayo cedar mashed potatoes
1
1. Prepare food for bread first. The noodles are baked twice after fermentation and the tissue is more delicate and flexible. Flour fermentation is accompanied by appropriate operational time for the preparation of the material。
2
In turn, milk, yeast powder, fermented powder, eggs, sugar and salt are poured into the cook machine and the face bucket. Be careful not to touch the yeast directly with sugar salt, which affects the fermentation effect。
3
Start the cook machine and noodles. If there is no cook ' s machine in the house, manual and face-to-face。
4
And when they were smooth, they poured into corn oil, and they went on and on to full absorption and spasm. Cut a piece of noodles, it'll be a little thicker. This state of pasta makes a small meal kit, and if you want to make toast, you have to continue and meet until the full expansion phase, where you can pull out thin, unbreakable gloves。
5
It then rolls round, puts it in a big bowl, covers it up and fermentes for the first time at room temperature. The hotness of the room is higher in the summer, so the warm fermentation in the room can be done, and if it is winter, it would be better to put it in the oven。
6
In about 50 minutes, the noodles can ferment twice the size and the first fermentation is completed。
7
When the noodles ferment. Prepare salted yolk, honey beans and meat pine, taro shaving slices。
8
Make potatoes, prepare all kinds of material。
9
Powdered rice flour, corn starch and white sugar into large bowls, mixed to non-particle-free, covered with fresh membranes, put together with taro in the steam pan and steamed in the fire for 25 minutes。
10
The steamed potatoes and the tarp are smoothed along with the first fermented pasta, which is divided into nine pieces of approximately 75 grams each, covering the face for 10 minutes。
11
When salted yolk is put into the microwave, the fire heats up for 30 seconds, about three times, the yolk is ripe and it is cold. And then the steamed taro is crushed into mud. Steamed potatoes are covered with butter while hot。
12
Then start wrapping. A small piece of yam, mashed potatoes, a salty yolk, and a small amount of bean and pine are placed on a pristine film, wrapped in pieces。
13
Take a nice piece of pasta into a circle and put the ball in the middle。
14
Like a bag, when you close your mouth, you press the material, and then you squeeze it。
15
Put the interface down, in the oven. A space is to be set aside in each middle and this time in the oven for a second fermentation。
16
Set fermentation temperature at 28 degrees and fermentation for about 30 minutes。
17
To be fermented to 1.5 times the size, a little bit of yolk on the surface (blended with water) and a little bit of coconut。
18
Put it back in the middle of the oven. It's about 25 minutes up and down at 160 degrees。Mayo cedar mashed potatoes Make Tips
1. The white sugar I use is double-carbon sugar from a glycerine garden, which is unsolved and clean of impurities. 2. The oven is a 60X40 non-sticked dish with 9 150 grams of bread with enough space not to be attached to it; the oven is PE 5609,60 litres of capacity and is just in the right shape; and the cooker is KitchenAid. 3. Before the internal package enters the noodle, it must be dried to the point where it is not hot, otherwise it will affect the effects of secondary fermentation. 4. The finished bread weighs approximately 130-150 grams each, with a head similar to a pineapple bag, and can also adjust the proportion and overall size of the material to the preferences of the individual. 5. Owing to the heat of the weather, ready bread is best kept in a closed shade and eaten in two days. Don't freeze, it speeds up the aging of starch, it affects the taste. You can just freeze, unfrozen it when you eat, and then recalcitrant。