Potato bread
But after a few hours, I felt that since it had been so hard, I decided to stick with it, and finally when it was dark, the bread was baked. A little unexpected was that it was very soft, delicious, and successful, except that the color was a little heavier than the original, and everything else was quite good. Haha, I can finally make bread. But the second time, I didn't start because the dough in this recipe was really sticky and it was impossible to take photos. As you can see from the picture, I only ordered 8 out of 9 buns, because I wasted all the dough, hehe. So at that time, I prayed, when I had a toaster, hehe...
Recipe Recommendations
- high-gluten flour appropriate amount
- eggs appropriate amount
- qingshui appropriate amount
- milk powder 1 tablespoon
- yeast powder appropriate amount
- butter 20 grams
- sugar appropriate amount
- salt appropriate amount
Steps for Potato bread
1
Steam or boil the potatoes, peel them, and mash them into a paste.
2
Weigh and prepare the required materials.
3
Pour all ingredients into a basin (except butter and yeast powder, water).
4
Add the yeast powder dissolved in warm water to the flour.
5
Use your fingertips to mix into dough and lift it to a chopping board and knead it.
6
After kneading until the film is formed, add butter and continue kneading. Knead until the expansion stage, place the dough in a bowl and cover with plastic wrap to ferment.
7
Fermentation until 2-3 times the size, press with your fingers and will not bounce.
8
Divide the dough into 8 equal portions, exhaust, round and place on the anti-stick pad. (If it is not wasted, it should be divided into 9 equal parts)
9
Place it in a warm place and ferment until twice as large. (You can brush egg liquid at this time, I seem to have forgotten)
10
Oven 170 degrees.
11
Fire up and down.
12
18-20 minutes in the middle level. (The roasting time seems to be 25 minutes. It seems that after a long time, the original temperature is 180 degrees)Potato bread Make Tips
1. If you knead the dough by hand, it will get very, very sticky in the middle, which is normal; perhaps that is the secret to this bread's softness. Next time, I want to try using a bread machine to knead it. (*^__^*) Hehe...
2. The photos above were taken at noon the next day, and it was still soft.