Potato bread
By VicentaLakin
After the Mid-Autumn Festival, there were still some moon cakes left in the family, and the baby had already started school, had to make breakfast for him every day, so it was just right to bring the pie to make buns. I've made a lasagna croissant bread with potato pie and potato powder, which not only tastes so good, but also so similar that I can almost "false the truth" with my little friends. Ha-ha。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Potato bread
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Prepare food
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(b) To pour milk into the bread drums of the bread machine, with salt and white sugar on the corner, and to pour into the klonfish bread with wheat powder, which is used as a 100 per cent feed for imported wheat, which is fragrance, which is made in the process of swelling and lush, which is also water-sucking, flour is of good quality and of good quality, and the finished product is soft
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(b) Falling all around, digging a hole in the powder and putting a dry yeast in it, and starting the bread machine and the flour programme to start rubbing
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(b) Put the butter in after the laminate procedure, continue to select the laminate procedure and after the fermentation programme begins
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fermentation up to twice the size, with a five-minute exhausting choice for the lasagna programme
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(a) A rounded face of various sizes and 15 minutes of membrane static fermentation
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(a) The extraction of a pasta with a hand flattening and an elliptical form
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Turn it over, put it in the potato pie. I put half the weight of the dough
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Squeeze from top to bottom and squeeze and squeeze
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(b) Put it in a few rolls of lasagna when it's ready, so that all the dough is covered with lasagna
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(b) Plot a few holes with toothpicks
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Put all the dough on the grill and keep it down on the closing side
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Put it in the oven for a second fermentation of about 40 to 50 minutes
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Put it in the middle of the preheated oven, 190 degrees up and down, approximately 15 minutes
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Completed products
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Completed products
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Is it really like youPotato bread Make Tips
1. Each oven has a different temperature and the time of the oven has increased or decreased according to its own circumstances; 2. When it is baked, it should be coloured to the extent that it likes, remember to cover the face with tin foil and avoid over-colouring; 3. The fermentation time is around one hour, and the cold is about 1.5-2 hours; 4. The fermentation period must be tight, or the second fermentation time will break; 5. The different flour is water-intensive, with an appropriate increase in milk usage, depending on the circumstances, and the flour on the face will increase or decrease according to the preferences of the individual, and the more colour will be released。