potato bread (ma ling shu mian bao )

potato bread

Introduction:

"The potato bread was made in a hurry this time. Although it was the weekend, because Dahang had to take part in the competition, the pick-up time was the same as yesterday. After a day of tossing, there was no time to make kastar sauce. The recipe of this bread comes from round pig. In the recipe, crisscross kastar sauce is used to decorate the surface, which looks very good. It's just that I have a tight schedule, so I don't have the spare time to make kastar sauce. I just mix honey water and brush it up in a hurry, and then sprinkle some white sesame seeds. Although it's a little simpler, it's delicious. I made this kind of bread once before, because the dough is very wet and sticky, so I used more hand flour, and the bread taste is not very good. This time, after Xuan's mother's reminding, her hands were smeared with cooking oil to prevent sticking, and the effect was really much better. The finished product is very light in the hand, so soft that it can return to its original state even if it is bent arbitrarily, and the taste is not to mention. Only in this way can we realize the function of mashed potato, a natural softener. "

Production steps:

Step 1: wash and steam the potatoes, press them into mud, sieve them, weigh 50g, and let them cool

Step 2: in addition to butter, the ingredients are put into the inner barrel of the bread maker in the order of liquid first and then powder, and then mashed potatoes are put in to start a flour mixing process

Step 3: at the end of a procedure, add 20 grams of butter and start a dough mixing procedure

Step 4: after the end of the second mixing procedure, the uniform and transparent film can be pulled out

Step 5: put the dough back on your hand for the first fermentation

Step 6: ferment to 2-3 times the size, poke a hole with finger powder, and do not retract or collapse

Step 7: exhaust the fermented dough, evenly divide it into 9 portions, dip the hand with edible oil, round the dough, put it into an 8-inch square plate, and then send it to the oven for secondary fermentation (develop the fermentation file in the oven, put a plate of boiling water on the bottom)

Step 8: ferment to 2.5 times the size, about 40 minutes, take out, brush with honey water, sprinkle with white sesame

Step 9: preheat the oven at 180 degrees, put in the bread germ, and bake in the middle layer at 165 degrees for 23 minutes. Demould while hot after out of the oven, air to a low temperature and then bag

Materials required:

Mashed potatoes: 50g

High gluten flour: 250g

Water: 95g

White granulated sugar: 50g

Egg: 50g

Butter: 20g

Milk powder: 1 tbsp

Salt: 1 / 2 tsp

Yeast: 1 tsp

When using this formula, you should pay attention to the effect of adding 2-5 grams of water in the dough

Production difficulty: Advanced

Baking technology

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ma Ling Shu Mian Bao