Potato rosemary bread(ma ling shu mi die xiang mian bao )

Potato rosemary bread

Introduction:

"Mashed potatoes play a similar role in bread as soup seeds, which can greatly increase the moisture retention of bread, and the taste is very soft and elastic. Potatoes seem to become natural emulsifiers, which can completely improve the taste of bread. The aroma of rosemary is accompanied by the freshness of fresh potatoes. The taste is mellow and long

Production steps:

Step 1: Boil the potatoes, remove the skin, grind them into mud, and then heat them up.

Step 2: mix all the dry ingredients, add the mashed potatoes and egg liquid, and select the working gear and noodle.

Step 3: put the butter, olive oil and rosemary into the dough and continue kneading.

Step 4: knead the dough until it can pull out the film.

Step 5: the dough is basically fermented to 1.5 times the original size.

Step 6: gently squeeze the dough by hand to remove bubbles and round it.

Step 7: divide the dough into the desired number of portions, and relax for 15 minutes after rounding.

Step 8: sprinkle flour on the operating table, take one portion of the dough and press it into a circle, then fold it three times.

Step 9: knead the dough side down into long strips.

Step 10: put the dough into the baking pan and ferment for about 30 minutes.

Step 11: cut the bread surface with a sharp knife and sprinkle with sifted high gluten flour.

Step 12: place the rosemary branches on the bread crust.

Step 13: preheat the oven 200 degrees, bake in the middle layer for 30 minutes until it shows a beautiful baking color.

Materials required:

Powder: 200g

Low powder: 100g

Potato (cooked): 300g

Egg: 50g

Salt: 5g

Yeast: 10 g

Sugar: 15g

Salt free butter: 15g

Olive oil: 5 ml

Note: 1, mashed potatoes had better use a mesh sieve to make it fine, so as to avoid caking when mixing with noodles. 2. The water content of each kind of potato is different, and the processing method of making mud is also different, so it is suggested to increase or decrease the water according to the specific situation.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: light

Chinese PinYin : Ma Ling Shu Mi Die Xiang Mian Bao