【Potato and Chive Soft Bread】

Overview

When it comes to making bread, what do you think of first? Knead the dough, knead the dough, and form a film. . Even if you have a bread machine, the dough still needs to be kneaded for a while to reach a satisfactory level. Isn’t it possible to make delicious bread without kneading the dough for a long time? ? The answer is: NO! Of course not! So what we are going to make today is a quick bread that is very delicious and does not require a long time of kneading! Maybe you want to say, if you don't knead it to a certain extent, how can the bread be soft and delicious? ? Hehe, don’t worry about it. . Because we added a natural softener to the dough - potatoes! Ingredients with high starch content, such as potatoes, sweet potatoes, and pumpkins, can be steamed and ground into a puree and added to the dough. It can not only increase the flavor but also improve the softness of the dough. It really kills two birds with one stone! ! First of all, this is a savory bread. This alone makes it stand out among a lot of sweeties; secondly, its production process is simple and fast, no need to knead out the film, saving time and effort; thirdly, potatoes, chives and sour cream are its delicious three swordsmen, especially suitable for our Chinese tastes; finally, the bread does not contain sugar and is more nutritious~~~ Having said so much, are you friends already impatient? Okay, let’s do it together! Fangzi comes from the southern hemisphere kitten, slightly modified. The following amounts can make one large bag of about 230g and 12 small bags of about 65g.

Tags

• baking
• children
• bread
• afternoon tea
• chopped chives
• cultured butter
• egg liquid
• high gluten flour
• potatoes
• sour cream
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 Make sour cream first: I use 105g whipping cream + 15ml lemon juice, stir evenly;

   

2. 2 , put in the refrigerator and refrigerate for about 1 hour;

   

3. 3 Wash the potatoes, cut them into pieces, steam them in a pot (if you can easily insert them with chopsticks, they are cooked), then peel them while they are hot;

   

4. 4 Add butter and mash the potatoes into mashed potatoes;

   

5. 5 Stir until the butter is completely melted;

   

6. 6 Add sour cream one by one;

   

7. 7 Add milk and salt and stir evenly;

   

8. 8 At this time, the mashed potatoes are no longer too hot. Add chopped chives, egg liquid, and yeast, and mix well;

   

9. 9 The state of mixed potato paste;

   

10. 10 Add flour;

    

11. 11 Use a spatula to mix until there is almost no dry powder;

    

12. 12 Transfer the dough to the silicone mat;

    

13. 13 Knead into a smooth, non-stick dough. There is no need to roll out the dough;

    

14. 14 Cover the surface of the dough with plastic wrap and let it ferment until it doubles in size. Dip your fingers into dry powder and poke holes. If it does not shrink or collapse, the first rise is over;

    

15. 15 After fermentation is complete, deflate the dough and divide it into small doughs of even size. I divided into 12 pieces of about 65g, and the remaining 230g made a large loaf;

    

16. 16 After the divided dough is rounded, place it in a baking pan (if it is not non-stick, put oiled paper on it in advance) and place it in a warm and humid place for secondary fermentation;

    

17. 17 The dough ferments until it is about 2 times its original volume and the surface is smooth and elastic. The second rise is over;

    

18. 18 Preheat the oven to 190 degrees in advance. At the end of preheating, sprinkle some high-gluten flour on the surface of the dough;

    

19. 19 Put the baking sheet 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;

    

20. 20 After baking, immediately take out the baking sheet, transfer the dough to a drying rack, let cool and serve.