My favorite bread must be this bread made from potatoes. It is very soft, very soft. It is the best I have ever eaten, and it is also the most exciting bread every time it is baked.
I had made this potato bread before, and I still went crazy when I thought of the kneading process. Because the formula was moist and quite sticky, this time I used a bread machine to knead the dough, and the film could easily come out.
Super soft potato bread
By WillyKuhn
Recipe Recommendations
- high-gluten flour 250 grams
- eggs 50 grams
- sugar 50 grams
- qingshui 85 grams左右
- milk powder 1 tablespoon
- salt 1/2 teaspoon
- yeast powder 1 teaspoon
- butter 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Super soft potato bread
1
Weigh the required ingredients (except butter) and place them in a basin (or bread maker).
2
The bread machine starts the sweet dough program and kneads it into a smooth dough. (About 20 minutes)
3
Add butter and continue kneading. (About less than 40 minutes, and the power was cut off once during the process)
4
This recipe is easy to pull the film, and the film photos were not taken clearly.
5
Cover the dough with plastic wrap and ferment.
6
Fermentation to 2-3 times the size.
7
Press with your fingers and won't bounce.
8
Divide the dough into 8 equal portions, exhaust it, round it on oiled paper, and place it in a warm place to ferment.
9
Put all the ingredients needed for Castarda sauce into a container and stir well with a spoon.
10
Heat over low heat, stir until paste while cooking, let cool, cover with plastic wrap, and refrigerate for 1 hour.
11
Fermented dough to twice the size.
12
Brush the dough with egg liquid, and use a decorative bag to squeeze the casda sauce onto the surface of the bread.
13
Oven at 170 degrees C, heat it up and down, and the middle layer is baked for 18-20 minutes.
14
The bread is soft.