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.
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.
Smooth dough is not sticky
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.
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.)
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.
Divide the fermented dough into three portions and cover the plastic wrap for 15 minutes.
Take a piece of dough and grow
Remove a piece of mochi from the top protective film and put it on the dough.
Then slowly tear the plastic wrap.
Spread red beans evenly on the potato
Start rolling up from one side.
Seal the interface.
Carry out the second fermentation
It is twice as big.
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.
Remember to let it cool down and cut it!