White fat man is tired of looking for black fat man
Black sesame is ground into powder.
All the materials except the butter in the main bag are added to the chef's machine at low speed and mixed well. The 4th glutinous rice noodles are 4min, and the butter is added to continue the high-grade kneading dough for 10min, and the glove film appears. Leave a little water when you knead the surface, in order to adjust the amount of water, the cause of the climate and the cause of the water absorption of the flour will lead to the difference in water consumption, so leave a little liquid, if the dough is dry and finally added. However, it is best to adjust the dryness of the dough before adding butter. The kneaded dough should be soft, smooth, but not sticky. If unfortunately your dough is too sticky, add a little bit of flour to remedy it, although it will affect the dough tissue, but it is better than unsuccessful.
Cover the lid and ferment at room temperature for about 1 hour to twice the size. Inserting the body with the powder by hand, without shrinking and not collapsing, the fermentation is better. The fermentation time should also be adjusted according to the indoor temperature and humidity. The time is less than the fermentation is not enough bread flat and hard, the texture of the over-fermented bread is not good, the taste is soft and collapsed without chewing.
Make the potato stuffing during the fermentation. Glutinous rice flour, corn starch, milk, sugar, stir well.
Steam for 10 minutes on high heat until solidified.
Add 10g of butter and cool it slightly. Wear a disposable glove and put the butter into the glutinous rice balls when not hot.
The walnuts are pre-baked for 180 minutes at 180 degrees and cut into granules of soybean size. Dried cranberries are also cut into larger particles.
After the main dough is fermented, the hand is vented and divided into 8 parts. Mashed potato is also divided into 8 parts.
Each dough is oval
Each of the potato chips is sandwiched between the plastic wrap and the oval shape which is smaller than the dough.
Remove the plastic wrap from the upper layer of the potato and place the lower layer of plastic wrap on the dough.
Sprinkle the stuffing on the potato and press it a little.
Roll up and bond at the opening. The bond is placed down, placed in the mold, or placed directly on the baking sheet.
Brush the egg liquid on the surface.
The oven was fermented twice for 20 minutes. 165 degrees 15min. Released from the mold. The dough is thin and uneven, and the two potatoes have leaked a little bit.