Golden Potato Crispy Bread--hand Kneading

Name: Golden Potato Crispy Bread--hand Kneading
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Cooked sweet potato; 25g Powdered sugar; 10g milk powder; 15g butter; 90g Low powder; 190g High fan; 3g yeast; 28g Sugar; 2g salt; 100g milk; 45g Whole egg; 40g honey; 20g Homemade lard

by Niuniu and Nanshan Fish

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Since playing baking in 12 years, I have made cakes, pastries, biscuits and other snacks. I have never made bread. On the one hand, there is no bread machine and chef machine. On the other hand, I heard that bread is difficult to make, so I have never had the courage to try.
I have met many bakers this year. They heard that I don’t know how to make bread. They were very surprised: "You do a good job of pastry, why can’t you make bread? It’s incredible." I’m so embarrassed, I saw that later In the circle of friends, they are making bread in full swing. I made up my mind and knocked the bread well.
After half a month of "hard to kill a dog" bread tortured, and watched countless videos and web pages, I finally made the first soft bread. I remembered the feeling of breaking my hands after kneading the dough for the first time, eating soft bread, my heart was full of happiness. This bread is a recipe that I adjusted after making many times. It is soft and fragrant. I introduce her to my friends. The oil used in the bread, I used my own refining lard instead of butter. The taste is super good. I fell in love with the bread made with lard (hehe, this is also introduced by a private baker). "

Golden Potato Crispy Bread--hand Kneading

1. Golden potato filling: Press the sweet potato into a puree and sieve, add milk powder and mix well, add butter and mix well, add powdered sugar and mix well, refrigerate for later use

Golden Potato Crispy Bread--hand Kneading recipe

2. Fragrant crumbs: mix all the ingredients gently, do not stir, then pour them on the operating table and rub them evenly with your hands, into a single pellet, and store in refrigeration

3. Mix the high-flour and low-flour on the tabletop to form a powder wall, mix and mix other materials except yeast and lard, leaving a little milk for later use to adjust the moisture of the dough;

4. With the aid of a spatula, slowly knead the powder and liquid materials into a dough and mix it evenly;

5. Cover the kneaded dough with plastic wrap and put it in the refrigerator for more than 2 hours;

6. Take out the dough and warm it up, add yeast, and knead the dough with a washboard type;

7. When the dough is gluten, add lard and knead.

8. When the dough is kneaded, it will become a film (commonly known as glove film), and the surface of the dough is smooth, that is, the kneading is completed (after the method is mastered, the film can be produced in 15-20 minutes in the whole process);

9. Cover the kneaded dough with plastic wrap and ferment for 60 minutes at a temperature of 28°C, and the volume is about 2 times larger;

10. Place the fermented dough on the operating table, lightly pat the air, and then divide it into 50g/piece dough. After rounding one by one, cover it with plastic wrap and let it relax for 30 minutes at room temperature;

11. Pat the dough out of air, use a rolling pin to press it into a strip oval shape, and press out the air, flatten the bottom with your fingers, smear the golden potato filling, roll it up, tighten the mouth, and then shape it into an oval shape with the palm of your hand ；

12. Ferment for 1 hour in an environment with a temperature of 32°C and a humidity of 85%. Brush the surface with egg liquid and sprinkle crispy grains; oven 180°C, lower heat at 140°C, and bake for 12 minutes

Tips:
1. Do not pour the milk in the formula at one time, because the water absorption of the flour of each brand is different;
2. The hand-kneaded dough should be slightly damp for easy operation;
3. To bake soft bread, the humidity of the last fermentation is very important.