potato bread

Overview

This time the potato bread was made in a hurry. Although it was the weekend, because Dahang had to participate in the competition, the pick-up and drop-off time was still the same as yesterday. After a long day of work, there was no time to make custard sauce. The recipe for this bread comes from Yuanzhuzhu. The recipe originally involves squeezing criss-cross custard sauce on the surface for decoration, which looks very nice. It's just that my time is very tight, and I don't have any extra time to make custard sauce. I just hurriedly mixed honey water to brush it on, and sprinkled some white sesame seeds. Although it is a little simpler, it is still delicious. I have made this kind of bread once before. Because the dough was very wet and sticky, I used too much hand flour, and the taste of the bread was not very good. This time, after Xuan’s mother reminded me, I applied cooking oil on my hands to prevent them from sticking, and the effect was much better. The finished product is very light in the hand, so soft that it can be bent back to its original shape, and the taste is beyond praise. Only then did I realize the role of the natural softener - potato mashed.

Tags

• baking
• children
• bread
• afternoon tea
• autumn recipes
• butter
• clear water
• egg
• high gluten flour
• mashed potatoes
• milk powder
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 Wash the potatoes, steam them, press into puree, sieve and weigh 50 grams, let cool and set aside

   

2. 2 Except for butter, put the ingredients into the bread machine bucket in the order of liquid first and then powder, then add mashed potatoes and start a dough kneading program

   

3. 3 After one program ends, add 20 grams of butter and start another dough kneading program

   

4. 4 After the second dough mixing process, a uniform and transparent film can be pulled out

   

5. 5 Put the dough back on your hands for the first fermentation

   

6. 6 Ferment until 2-3 times in size. Dip your fingers in flour and poke a hole without shrinking or collapsing

   

7. 7 Deflate the fermented dough and divide it evenly into 9 portions. Dip your hands in cooking oil, roll the dough into a round shape and put it into an 8-inch square plate. Put it in the oven for secondary fermentation (turn on the fermentation setting of the oven and put a plate of boiling water on the bottom layer)

   

8. 8 Ferment until 2.5 times in size, about 40 minutes. Take it out, brush with honey water, and sprinkle with white sesame seeds

   

9. 9 Preheat the oven to 180 degrees with upper and lower heat, put in the bread dough, and bake in the middle layer at 165 degrees with upper and lower heat for 23 minutes. After taking it out of the oven, unmold it while it's still hot, let it dry until it's slightly warm, and then pack it into bags