The barley mashed potatoes
By VicentaLakin
The winter is coming, the cold temperature is a bit of a lack of desire to leave the house, and the boredom of making home a bread with spring breaths, a fragrance of big wheat leaves, soft tastes, a bite that can taste three different tastes, sweet sweet sweets of red beans, soft sweets of potatoes, fresh smell of barley, chewing behind lips, and relishing。
Recipe Recommendations
- soft European bread flour 250g
- Barley leaf powder 15g
- milk 160g
- eggs one
- yeast 4g
- white granulated sugar 35g
- butter 20g
- glutinous rice flour 105g
- tapioca starch 35g
- honey beans appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for The barley mashed potatoes
1
Production of product recipes
2
Throw food to the corner of the bread cauldron
3
Join the milk to mix it
4
Start the toaster and mix it
5
After mixing into thicker film, add butter
6
Smash to smooth face
7
Photos of the cassava feed collection
8
Put all material in a clean vessel. Medium
9
Add milk and mix it evenly
10
Cover it up and steam it for 20 minutes
11
Steaming doesn't take out white. Add butter
12
Put butter in the dough
13
and split into small groups, around 30 g each
14
Take out twice the amount of noodles left
15
We'll split the noodles 5 equals
16
Make a bag, put the noodles in the bottom, put the potatoes in the middle and add the top. Red Beans
17
Shade
18
Put all the good bread in the grill for the final fermentation
19
Two times the size of the decorative bakery at a temperature of 1,601 for approximately 25 minutes。