Recipe: Tapioca flour potato bread (improved)

Home Cooking Recipe: Tapioca flour potato bread (improved)

Notes:

Before the source http://cook.poco.cn/cookbook_lastblog.htx&id=4967740, I really like to buy the potato bread and premix powder on the Internet and go home to make the potato bread. I only need the premix powder and several common materials. Mix, you can bake out the soft skin of the outer skin, stuffed with the toughness of the potato bread, let me shout magic. I found that the main ingredient of the premixed powder is cassava modified starch. Modified starch is not easy to find, but tapioca starch can be bought at the supermarket. I think that the powder circle of QQ in the milk tea is also made of cassava flour, and the tapioca powder should also be able to make the soft taste of the potato bread. So I took the test attitude and bought some tapioca starch to go home, instead of premixed powder to make the potato bread, the result turned out to be... successful. The crispy outer skin and the elastic inner core are almost the same as the premixed powder. I compared the difference between the tapioca flour and the pre-mixed flour. The cassava flour is slightly thicker, and the Q stuffing is firmer. Although there are many holes in the bread, it is not like the ready-mix. The hollow that the powder can make is close to the effect of "hollow".

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Mix cassava flour, high flour, milk powder, milk, egg liquid and salt, add salad oil to form a uniform batter, then add black sesame and mix well;

    1. Mix cassava flour, high flour, milk powder, milk, egg liquid and salt, add salad oil to form a uniform batter, then add black sesame and mix well;

  2. Home Cooking Recipe: 2. Spread the batter on the tarp with a spoon. Fire up to 220 degrees and bake in the middle for 13 minutes. The baked mashed bread will bulge like a small purse, and you can see that the inside is filled with holes.

    2. Spread the batter on the tarp with a spoon. Fire up to 220 degrees and bake in the middle for 13 minutes. The baked mashed bread will bulge like a small purse, and you can see that the inside is filled with holes.

Tips:

The key to success is the thickness of the batter. If the water is too small, the filling is not enough Q; if there is too much water, the potato bread can't be bulged during the baking process, and it becomes a potato "cake". This recipe is low in cost and simple to make, just a simple agitation. Many people like to use the mixing function of the bread machine, but because the tapioca powder is easy to absorb and agglomerate, it can't be stirred with the bread machine, so it is still hand-mixed. The potato bread should be eaten hot and best. After the cold, the taste is hard. Put it in the microwave for 10-20 seconds and it will return to Q soft.


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