Potato bacon
By VicentaLakin
This little potato bacon bread doesn't need skill. It doesn't need a muzzle. The finished cake is like bread, soft and flexible。
Recipe Recommendations
- mashed potatoes 80g
- milk 40g
- whole egg liquid 75g
- liquefied butter 40g
- sugar 5g
- salt 2g
- high-gluten flour 100g
- bacon 40g
- salty and fresh
- roast
- half an hour
- simple
Steps for Potato bacon
1
100g potato slices made soft and made mud (80g potatoes only)。
2
spooned potatoes into mud. 80g mashed potatoes added to milk 40g, liquid butter 40g, full egg fluid 75g mixed into fine paste at hand temperature. add 3g yeast and continue to mix evenly. recommendation: scratches are not working well, hand-held mixers are a good option。
3
It's a lot less time-saving and less energy-efficient use of hand-held mixers。
4
It's been shattering until it's thin. It'll be longer with a razor。
5
And nice noodles, fermented with a membrane。
6
First fermentation to twice the size。
7
Add bacon, mix it with a razor and remove bubbles from fermentation。
8
Wipe the mold with butter. No stains, no butter. There are no molds, and they are squeezed directly into the oil sheet in a round bag。
9
The pasta is divided into 12 pieces, placed in a mould, and the surface may be emptied with hand-stamped water or egg fluid。
10
Second fermentation is good。
11
The oven is preheated, 200 degrees upper and lower, 13 to 15 minutes lower。
12
Tastes salty, bacon fragrance. Soft like cake and bread。