Potato bread(tu dou mian bao )

Potato bread

Introduction:

"But after a few hours, I felt that since I had worked so hard for so long, I'd better finish it. Finally, in the dark, the bread came out of the oven. A little surprise is that it is soft, delicious and successful. The color is heavier than the original one. Everything else is very good. Ha ha, finally we can make bread. But the second time, I didn't start, because the dough of this recipe is really sticky, and I can't take pictures. As can be seen from the figure, I only gave 8 out of the 9 buns. That's because I wasted all the dough, ha ha. So at that time, I prayed that when I got the toaster, hum... "

Production steps:

Step 1: mash and steam the potatoes.

Step 2: weigh and prepare the required materials.

Step 3: pour all the ingredients (except butter, yeast powder and water) into the basin.

Step 4: add the yeast powder dissolved in warm water into the flour.

Step 5: mix the dough with your fingertips and knead it on the chopping board.

Step 6: knead until the film is formed, add butter and continue kneading. Knead to the expansion stage, put the dough into the basin and cover it with plastic film for fermentation.

Step 7: ferment to 2-3 times the size, press it with your fingers and don't play it.

Step 8: divide the dough into 8 equal parts, after exhausting, roll round and put it on the anti sticking pad. (if it's not wasteful, it should be divided into nine equal parts)

Step 9: ferment to twice the size in a warm place. (you can brush the egg liquid at this time, I seem to forget)

Step 10: oven 170 degrees.

Step 11: up and down the fire.

Step 12: 18-20 minutes in the middle. (it seems that I've been baking for 25 minutes. It seems that I've been baking for a long time. The original temperature is 180 degrees.)

Materials required:

High gluten flour: right amount

Mashed potato: right amount

Eggs: right amount

Water: moderate

Milk powder: 1 tablespoon

Yeast powder: right amount

Butter: 20g

Sugar: right amount

Salt: right amount

Note: 1. If you use hand claws and noodles, it will be very sticky in the middle. This is normal. Maybe this is where the bread is soft. Next time, I want to knead the dough with a bread maker, and try this one again. （*^__ ^*(hee hee 2. The picture above was taken at noon the next day, still soft.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Tu Dou Mian Bao