Recipe: Matcha, potato, red bean, soft, European bag

Home Cooking Recipe: Matcha, potato, red bean, soft, European bag

Notes:

Net red soft European bag, the next day is loose and soft, the potato control has wood and ???????????? Recently, it is doing soft Europe, the milk is still 150g, the formula has changed a bit, each kind of flour is not the same. When you are hands-on, if you are afraid of water sticking, you can use 130g of milk. The dough with a lot of water is easy to film out, and the bread that is out of the film is more soft and fermented more perfectly.

Ingredients:

Steps:

  1. Home Cooking Recipe: I used the post-oil method to spread the dough. I used the bread machine for 30 minutes and then added butter for another 10 minutes.

    I used the post-oil method to spread the dough. I used the bread machine for 30 minutes and then added butter for another 10 minutes.

  2. Home Cooking Recipe: Smooth dough is not sticky

    Smooth dough is not sticky

  3. Home Cooking Recipe: Put the dough in a clean container for the first basic fermentation, about an hour, the colder time is longer, you can put a cup of hot water in the oven to ferment.

    Put the dough in a clean container for the first basic fermentation, about an hour, the colder time is longer, you can put a cup of hot water in the oven to ferment.

  4. Home Cooking Recipe: When the dough is fermented, start making the potato stuffing. Put the milk, butter, and white sugar into the dish first. The heat-insulating water melts the white sugar and turns the butter into a liquid. It is completely mixed with the milk. Put the powder into the mixture. When there is no dry powder, pour it into a deep dish and steam it for 20 minutes. (You can also mix all the materials except butter like other teachers, steam on the pot for 20 minutes, put the butter on the freshly steamed potato, wait for the butter to melt, the potato is cool and the hand is warm, wear it hot. The disposable gloves, with the scraper, are scraped off from the edge, the whole is unloaded, mixed on the plate until the butter is completely absorbed, and the weighing is evenly divided into 3 parts.)

    When the dough is fermented, start making the potato stuffing. Put the milk, butter, and white sugar into the dish first. The heat-insulating water melts the white sugar and turns the butter into a liquid. It is completely mixed with the milk. Put the powder into the mixture. When there is no dry powder, pour it into a deep dish and steam it for 20 minutes. (You can also mix all the materials except butter like other teachers, steam on the pot for 20 minutes, put the butter on the freshly steamed potato, wait for the butter to melt, the potato is cool and the hand is warm, wear it hot. The disposable gloves, with the scraper, are scraped off from the edge, the whole is unloaded, mixed on the plate until the butter is completely absorbed, and the weighing is evenly divided into 3 parts.)

  5. Home Cooking Recipe: The steamed potato stuffing is translucent and granules and dry powder. Pour it with a spatula on one side of a larger plastic wrap. Then place half of the plastic wrap on the potato and use a rolling pin to remove the hemp. The potato balls are evenly divided into three rectangles, but don't take them out and put them aside.

    The steamed potato stuffing is translucent and granules and dry powder. Pour it with a spatula on one side of a larger plastic wrap. Then place half of the plastic wrap on the potato and use a rolling pin to remove the hemp. The potato balls are evenly divided into three rectangles, but don't take them out and put them aside.

  6. Home Cooking Recipe: Divide the fermented dough into three portions and cover the plastic wrap for 15 minutes.

    Divide the fermented dough into three portions and cover the plastic wrap for 15 minutes.

  7. Home Cooking Recipe: Take a piece of dough and grow

    Take a piece of dough and grow

  8. Home Cooking Recipe: Remove a piece of mochi from the top protective film and put it on the dough.

    Remove a piece of mochi from the top protective film and put it on the dough.

  9. Home Cooking Recipe: Then slowly tear the plastic wrap.

    Then slowly tear the plastic wrap.

  10. Home Cooking Recipe: Spread red beans evenly on the potato

    Spread red beans evenly on the potato

  11. Home Cooking Recipe: Start rolling up from one side.

    Start rolling up from one side.

  12. Home Cooking Recipe: Seal the interface.

    Seal the interface.

  13. Home Cooking Recipe: Carry out the second fermentation

    Carry out the second fermentation

  14. Home Cooking Recipe: It is twice as big.

    It is twice as big.

  15. Home Cooking Recipe: Evenly cut the knife three times on the cloth bag, then sieve some dry powder on it, preheat the oven 180 degrees, and put the bread into the oven for 170 minutes for 20 minutes.

    Evenly cut the knife three times on the cloth bag, then sieve some dry powder on it, preheat the oven 180 degrees, and put the bread into the oven for 170 minutes for 20 minutes.

  16. Home Cooking Recipe: Baked out

    Baked out

Tips:

Remember to let it cool down and cut it!


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