Japanese cassava
By VicentaLakin
Autumn is the harvest season of sweet potatoes, and there's a lot of sweet potatoes at home. Today's is a day's roll of red potatoes
Recipe Recommendations
- high-gluten flour 220g
- sweet potato puree 120g
- milk 120ML
- butter 20g
- fine sugar 20g
- salt 2g
- yeast 2g
- dry flour appropriate amount
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Japanese cassava
1
Prepare the food. Potato evaporates early into mud。
2
They put food in bread drums, except butter。
3
Starts the laminate program and then joins the softened butter。
4
The murals continue to be removed, thin and resilient, with no sawn holes, and round fermented up to twice as large。
5
fermentation is on the panel, press pressure。
6
Split eight, round one。
7
Take a dose of tungsten, and grow it into a cow tongue。
8
The two sides fold in the middle。
9
Two heads to the middle。
10
All will be placed in the oven, 45 degrees in the oven and 30 minutes of second fermentation, and a bowl of open water under the oven will increase humidity。
11
After a second fermentation, dry flour is sifted and crosses with a knife。
12
Send a pre-heated oven on fire, 180 degrees for 30 minutes。
13
The fat, cute red potato bread is ready。
14
Super soft lace, soft sweet。
15
It's finished
16
It's finishedJapanese cassava Make Tips
The temperature is adjusted to the temper of your oven. Butter needs to be softened early to the surface. The fermentation takes place when the mural is removed。