[soft bread with potato and scallion](tu dou xiang cong ruan mian bao )

[soft bread with potato and scallion]

Introduction:

"When it comes to making bread, what comes to mind first? Knead face knead face, film film film.. Even if there is a bread maker, the dough must be kneaded for a period of time to reach the qualified level. Can't you make delicious bread without kneading noodles for a long time?? The answer is: no! Ofcoursenot！ So what we need to do today is to eat a long time and do not need to knead the Kwai bread quickly. Maybe you have to say, how can bread be soft and delicious without kneading to a certain extent?? Hey, hey, don't worry.. Because we add "natural softener" to the dough - "potato king" is right! Ingredients with high starch content, such as potatoes, sweet potatoes and pumpkins, can be steamed and ground into mud to add to the dough, which can not only increase the flavor, but also enhance the softness of the dough. It's killing two birds with one stone!! First of all, this is a salty bread. This alone has made it stand out among a lot of "sweethearts and beauties"; secondly, its production process is simple and fast, without kneading the film, saving time and effort; thirdly, potatoes, chives and sour cream are its "three musketeers of delicacy", especially suitable for our Chinese taste; finally, bread contains no sugar, which is more nutritious and healthy So many, can't you wait? OK, let's do it together! The prescription comes from "kitten of the southern hemisphere", slightly modified. The following amount can be used to make a large bag of about 230g and 12 small bags of about 65g. "

Production steps:

Step 1: make sour cream first: I use 105g cream + 15ml lemon juice, stir well;

Step 2: put it in the refrigerator and refrigerate for about 1 hour;

Step 3: wash the potatoes, cut them into pieces, steam them in the pot (you can easily insert them with chopsticks, that is, they are cooked), and peel them while they are hot;

Step 4: add butter and press potatoes into mashed potatoes;

Step 5: stir until the butter is completely melted;

Step 6: add sour cream in turn;

Step 7: add milk and salt, stir well;

Step 8: the mashed potatoes are not too hot at this time. Add chopped chives, egg liquid and yeast and mix well;

Step 9: the state of the mashed potatoes;

Step 10: add flour;

Step 11: mix with scraper until there is no dry powder;

Step 12: transfer the dough to the silicone pad;

Step 13: knead into a smooth non stick dough. The dough does not need to be coated;

Step 14: cover the surface of dough with fresh-keeping film, ferment to twice the size, poke holes with dry powder on fingers, do not retract, do not collapse, one shot ends;

Step 15: after fermentation, exhaust the dough and divide it into small dough with uniform size. I divided 12 pieces of about 65g, and the remaining 230g made a big bread;

Step 16: after the divided dough is rounded, put it into the baking pan (if it is not sticky, pad oil paper in advance), put it in a warm and humid place for secondary fermentation;

Step 17: the dough is fermented to about 2 times of the original volume, and the surface is smooth and elastic, and the second dough is finished;

Step 18: preheat the oven 190 degrees in advance. At the end of preheating, sprinkle some high gluten powder on the surface of dough;

Step 19: put the baking tray into the oven, middle layer, heat up and down, 180 degrees, bake for about 30 minutes until the volume expands and the surface is colored;

Step 20: after baking, take out the baking tray immediately, transfer the dough to the drying net, and cool it to eat.

Materials required:

Potato: 240g

High gluten flour: about 460g

Egg liquid: 35g

Sour cream: 120g

Chopped chives: 50g

Milk: 75g

Salt: 5g

Yeast powder: 5g (low sugar yeast is OK)

Fermented butter: 30 ~ 35g

Precautions: 1. Sour cream can be bought in the imported dairy area of large supermarkets, or it can be made at home. If self-made, there are two ways: A. light cream and lemon juice in accordance with a certain proportion of mixing evenly, refrigerate for 1 hour. It is usually about 100g light cream: 15ml lemon juice. b. Light cream and yogurt in accordance with the ratio of 7:1, stir evenly, standing for more than half a day. I have tried all two methods, and the second kinds of flavors are more fragrant, but the first is Kwai tat, so the first one is used here. 2., because of the potato variety and so on, the liquid content in the dough should be adjusted according to the actual situation. The last kneading dough should not stick to hands at all. The softness is similar to that of the earlobe, slightly softer; 3., salt and yeast should not be put at the same time. The best way is to mix the salt until it melts, and then add yeast, otherwise it will affect the fermentation; 4. It is recommended to use fermented butter for butter, which tastes better; 5. The time of twice fermentation should be adjusted according to the actual situation. During the first fermentation, stick your fingers with dry powder to poke holes, do not retract or collapse, and the first fermentation is over. During the second fermentation, the volume is more than 1.5 times. Press the surface of the dough gently with your finger pulp, you can feel the elasticity of the dough without leaving any traces, and you can almost enter the oven. 6. The specific baking time should be adjusted according to the situation of the oven. Bake until the surface of the bread is evenly colored, fragrant and bulky. Tap the surface of the bread with the palm of your hand to make a "empty" sound, which means it is baked. The holes in the middle of the bread are caused by the evaporation of water vapor during the baking process of chives. 7. After baking, immediately put out the oven and transfer to the air net to cool, so as to avoid the generation of water vapor at the bottom.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Tu Dou Xiang Cong Ruan Mian Bao