Japanese mascara and potatoes
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- fine sugar 25 grams
- dry yeast 3 grams
- milk powder 7 grams
- whole egg liquid 35 grams
- milk 50 grams
- salt 5 grams
- water 80 grams
- butter 35 grams
- sweet potato puree 200 grams
- condensed milk 15 grams
- Crispy material appropriate amount
- almond powder 10 grams
- low-gluten flour 50 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Japanese mascara and potatoes
1
Material ready, butter softened. Soccer butter doesn't have to soften。
2
The pasta material was put into the face of the bakery, with the exception of butter。
3
When they were formed, butter was added until the film was released。
4
The temperature of the pasta is 24-28 degrees, with a rolling circle for basic fermentation with a temperature of 28 degrees 75% humidity and 85% 40 minutes。
5
Slurp the steamed sweet potatoes into mud, with fine sugar and condensed milk。
6
Soluceous material can be made into small particles with hands。
7
The fermented pasta is split into three pieces and rolls loose for 20 minutes。
8
It is taken in a rectangular shape of 15 * 25 cm long, and then coated with an appropriate amount of mashed red potatoes。
9
From top to bottom, close your mouth。
10
Turn your face up and make it look like an arch bridge, not as wide as a toast box。
11
One cut on each face。
12
Put it in the toast box。
13
The oven is 30 degrees fermentation, 75-85% humidity
14
It fermented to a full nine-point fermentation box, with an appropriate amount of whole egg fluid on the surface and a suitable amount of sodium on the surface。
15
180 degrees lower in the oven, 30-35 minutes to bake
16
It's hot, it's cold。