Potato and cheese bread
By VicentaLakin
Recipe Recommendations
- high powder 200g
- low powder 50g
- yeast 3g
- salt 3g
- white sugar 18g
- eggs 45G
- water
- butter 15g
- mozzarella cheese appropriate amount
- salty and fresh
- baking
- ten minutes
- simple
Steps for Potato and cheese bread
1
Use the vegetables after cooling. The practice is in the preface.
2
The post-oil method mixes and kneads all materials to the expansion stage.
3
Fermentation for 1 hour to twice the size, poke a hole without retracting.
4
Divide into 8 portions of 50 grams each, round and relax for 15 minutes.
5
Take a dough and knead it into a rectangle, and use your fingers to dig a long hollow hole in the middle.
6
Place potatoes and onions in the recess and top with mozzarella cheese.
7
Fermentation for 40 minutes, and the bread embryo has an air feeling.
8
Brush the surface with egg liquid, and use a toothpick to fork under the potato area to wrap the embryo. This is to prevent the bread from growing too big after the final baking, causing all the vegetables to fall off. Oven at 180 degrees for 20 minutes.
9
Finish cooling.