Chinese Food
Matcha, sweet potato, soft Europe -- instant bread
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Some of the steps in the bread making process may be a little bit hot. The baked appearance is also a little indescribable. Ha ha. But it's delicious. It's the amount of an eight inch pizza baking plate. The sweet potato paste in the sweet potato stuffing. It is recommended to use the baked sweet potato with the best sweetness. If you bake the sweet potato, choose the long-shaped one. The oven is 210 ℃ and 5060min. It's almost the same. The cooked sweet potato is soft and soft. If you think it's hard to bake the sweet potato alone, you can also wash the sweet potato and put it at the bottom of the oven. When you bake other things, bake them together. Make full use of the energy. Ha ha, bake out the bread The taste of Matcha is strong. The sweetness is light. It's OK for people with weak taste. Some friends who like sweeter taste can reduce Matcha powder or add sugar appropriately.
Cooking ingredients
Cooking Steps
Step1:Put the dough materials except butter. Put the rest in the bread bucket. Separate sugar and salt diagonally. Put yeast in the middl
Step2:After a dough kneading procedure, it reaches the expansion stage. Put butter in and continue kneading until the complete stage of pulling out a large film. Stand fermentation
Step3:Making sweet potato stuffing. Mixing all materials. Milk is added according to the dry humidity of sweet potato until it is soft
Step4:Put it into a mounting bag for standby
Step5:Let it stand and ferment until it is twice as large, then knead it and exhaust
Step6:Open growth fil
Step7:In triplicate
Step8:Cut the flower mounting bag and extrude the sweet potato stuffing
Step9:Wrap it. Be sure to squeeze it tightly. Otherwise, it will come out when it will be reshaped. It will be more troublesome if you want to squeeze it again. You can only patch it
Step10:After all of them are wrapped, relax for 10min, and then roll and rub. Roll the coarser part thin, and make the whole strip as uniform as possible
Step11:From the inside out. Dish up
Step12:Stay still and wake up until you get taller and fatter. After you get bigger obviously
Step13:Sprinkle appropriate amount of high powder
Step14:Preheat the oven at 180 ℃ for 18min; take it out and screw it down for demoulding. Don't put it in the baking tray for a long time. There will be water and steam; (put it on the grill with the front facing up to cool after pulling it out
Step15:Cut into pieces. Or break into small circles. Ha h
Step16:Sectio
Cooking tips:1. As for the fermentation time, I seldom give how long the fermentation lasts, because it depends on the fermentation state. The time varies according to the temperature and humidity in different seasons. For one hair, the volume of dough on the top obviously expands to twice the size. If you poke a hole in the middle, it won't shrink or collapse, it's fermentation. If you pull it apart, it's a uniform honeycomb. If it collapses, it's over fermentation. If you retract, it's not fermentation yet; if you ferment twice, you can see that the shaped dough obviously grows up. It's about 1.52 times the size. At this time, the dough gently touches. It should be slowly Rebound state. The rebound is not good yet. If it collapses, it will be over fermented. If it is over fermented, it will be put into the oven again. It is easy to cause the baked dough to shrink, wrinkle or even collapse. 2. The baking temperature and time are for reference only. Please adjust according to your own oven's temper. 3. Keep the bread. It's OK to keep it for three days in autumn and winter. It's good at normal temperature. Never
