[mashed potato bread with garlic oil] - invincible soft tissue paper in one fermentation recipe-Chinese Food-best chinese food recipes-cooking food

[mashed potato bread with garlic oil] - invincible soft tissue paper in one fermentation

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The recipe is self-made and the taste is mixed, which fully shows that a dish has a big brain hole recently. I haven't come to douguo for many days. Actually, there are many, many, many recipes. I just don't have time to finish them. 55555 I haven't made bread for many days. Then I found that it's hand-made. No explanation. Just look at the picture. It's basically African variety ~ ~ but. It's really delicious. If you don't believe it, try it. A fermentation. Plus the temperature of this day. It's very simple to make this. Some early rising baby paper can be made for breakfast. -

Cooking ingredients

gold high powder:300g

garlic oil:moderate amount

Cooking Steps

Step1:Ingredients - A, garlic oil - one end of garlic. 100g salad oil (don't worry. It won't be used up. The remaining oil can be used to stir fry) B, 300g dough - Golden Elephant high powder, 40g egg, 130g-150g water, 30g garlic oil, 20g sugar, 4G salt, 3G yeast, 3C oil garlic, 350g mashed potatoes, 30g salad dressing, 30g black pepper, 2G salt, D, a little surface egg liquid, a little mould - 6-inch pie plate * 3 Note - different temperature, different flour and different operation methods all have different water absorption. Therefore, the water volume should be adjusted by yourself. In addition, in summer, the water is best ice water. Eggs are also best refrigerated.

Step2:Peel a garlic and cut it into pieces. Fry it in medium heat until golden. Don't over fry it.

Step3:Pour it into a bowl. Cool it a little and cover it with a high temperature resistant plastic film. Poke a few holes with a toothpick. Let the garlic smell come out completely. Cool it completely.

Step4:Drain the oil needed for the dough. At the same time, drain the oil and garlic for standby. The extra oil can be used for cooking or other purposes.

Step5:Peeled potatoes. Steamed.

Step6:Add the seasoning in material C.

Step7:Mash and mix well. Set aside.

Step8:Add water, eggs and garlic oil to the container.

Step9:Add other materials in dough B, except oil garlic.

Step10:Roll the dough. You don't need to expand the bun completely. Pour in the garlic and mix well.

Step11:If you are worried that it will damage the non stick coating of the toaster barrel, this step can be done manually. It is also very convenient.

Step12:They are all divided into 18 small dough. Each one is about 30g (cover with plastic wrap and relax for a few minutes).

Step13:The dough is wet and soft. Just pull it out with your hands. It must be thick in the middle and thin around.

Step14:Put a spoonful of mashed potatoes. Close up and squeeze it down.

Step15:One by one, put them into the mould, cover them with plastic film for fermentation (on this day, I'll go directly to room temperature. If it's winter, please refer to the requirements of secondary fermentation).

Step16:It's about two to three times the size of the hair.

Step17:Brush on the whole egg.

Step18:Cut in the middle.

Step19:Put in some oil garlic (this can be omitted completely. No problem).

Step20:Temperature. 190 ℃. 18 minutes. Middle and lower layers are recommended. (my toda

Step21:

Cooking tips:It's better to eat this bread that day. It's better to eat it when it's warm ~ ~ ~ it's easy to break the next day. Even if it's not bad, it's not delicious. There are skills in making delicious dishes.