The potato cranberry pack
By VicentaLakin
Today is the day off, and it feels like my hand is ticking, and it's really good to buy a chef's machine for the day before yesterday. It's been half an hour, and it's been a complete half-hour, and it's been finished last night, and it's made up of a potato cranberry pack, which is very good for kids, and it's sour, and it's sour, and this time it's purple powder, and I've looked at other people's recipes, which is about 8% of the normal potato powder and high-band powder, and this time it's very fine and soft。
Recipe Recommendations
- high-gluten flour 270G
- purple sweet potato powder 20g
- bread improver 1.2g
- salt 3g
- white granulated sugar 30g
- butter 30g
- water
- milk powder 15g
- egg liquid 25g
- almond slices appropriate amount
- dried cranberries
- sweetening
- roast
- several hours
- ordinary
Steps for The potato cranberry pack
1
Preparation materials
2
In turn, the dry material wet material (with the exception of butter and cranberry, which must be immersed in the leachate for 30 minutes, preferably by draining the leachate from kitchen paper, in order not to affect the water that is being immersed, resulting in excessive bread moisture)
3
Put it in the kitchen machine so it can pull out a thick film
4
Add butter to keep mixing to pull out the mural
5
Put cranberry dry into a full-blown noodle chord, evenly mixed (not too long, causing cranberry to break and slit)
6
Put it around 28 degrees for basic fermentation
7
Get the fermented noodles out of the air
8
on average, the flour is divided into about 60 g and one in the oven。
9
The last fermentation is done at 40 degrees
10
When the fermentation is eight, brush the egg fluid on the surface and put the almonds on. Snippets
11
The pre-heat oven is about 180 degrees baked for 20 minutes, depending on the power of the oven at home
12
When it's done, it's gone