Mashed Potatoes and Rosemary Bread
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
5
What should I do if I have leftover the mashed potatoes that I usually make? This bread can just solve this problem. Potato starch softens the dough and makes the bread taste soft and delicious. The Italian starter and rosemary add other flavors to the bread. "
"Italian starter is a kind of solid Italian starter. It is different from the medium type dough in two points: first, the Italian starter does not contain salt; secondly, it is not made from a The divided part of the dough is specially made as a starter. Because it does not contain salt, it requires less yeast to complete the fermentation of the Italian starter. Salt inhibits the function of yeast and increases the difficulty of fermentation (this It is also the reason why salt can prolong the storage time of other foods.) If there is no salt, yeast will not be hindered and can consume sugar as much as possible, so the demand for yeast will be relatively small at this time."
Did not eat the leftover mashed potatoes. Besides, the mashed potatoes of foreigners are different from Chinese mashed potatoes, right? Too lazy to study the composition of the mashed potatoes of foreigners, I use the simplest mashed potatoes-take a small or small potato and steam it, save the amount needed for the bread, and then eat the rest.
Italian starter needs to be completed one day in advance, which means that the two-day schedule needs to be considered. Good yeast "can be stored for up to 3 days in the minute refrigerator", and the schedule will be much more relaxed.
The full amount "makes 2 454g breads or 18 meal packs". Then 1/2 can make a round bread equivalent to the weight of toast; 1/3 can make 6 meal buns, but they may stick together in the oven. Moreover, the roughness of a golden brown loaf seems to be more attractive. Let's just have a big bread.
"Don't expose rosemary to the air. If there is no protection from the dough, it will be scorched during the baking process." The charred and crispy shell, the soft inside, mixed with the aroma of rosemary and roasted garlic, it's actually very good. . . .
postscript
Poor "The Apprentice Baker" fell into the basin of water and soaked for half an hour? 1 hour? In the gap between the bread, and later, carefully turn the pages from left to right and from right to left to separate the adhered pages and prevent re-adhesion, absorb water and dry, and take up almost all of them. time. Fortunately, the rescue was done properly and there was not much damage, but it became swollen because of water absorption. . . .
The kitchen is dangerous, so be careful when entering the kitchen.
"Italian starter is a kind of solid Italian starter. It is different from the medium type dough in two points: first, the Italian starter does not contain salt; secondly, it is not made from a The divided part of the dough is specially made as a starter. Because it does not contain salt, it requires less yeast to complete the fermentation of the Italian starter. Salt inhibits the function of yeast and increases the difficulty of fermentation (this It is also the reason why salt can prolong the storage time of other foods.) If there is no salt, yeast will not be hindered and can consume sugar as much as possible, so the demand for yeast will be relatively small at this time."
Did not eat the leftover mashed potatoes. Besides, the mashed potatoes of foreigners are different from Chinese mashed potatoes, right? Too lazy to study the composition of the mashed potatoes of foreigners, I use the simplest mashed potatoes-take a small or small potato and steam it, save the amount needed for the bread, and then eat the rest.
Italian starter needs to be completed one day in advance, which means that the two-day schedule needs to be considered. Good yeast "can be stored for up to 3 days in the minute refrigerator", and the schedule will be much more relaxed.
The full amount "makes 2 454g breads or 18 meal packs". Then 1/2 can make a round bread equivalent to the weight of toast; 1/3 can make 6 meal buns, but they may stick together in the oven. Moreover, the roughness of a golden brown loaf seems to be more attractive. Let's just have a big bread.
"Don't expose rosemary to the air. If there is no protection from the dough, it will be scorched during the baking process." The charred and crispy shell, the soft inside, mixed with the aroma of rosemary and roasted garlic, it's actually very good. . . .
postscript
Poor "The Apprentice Baker" fell into the basin of water and soaked for half an hour? 1 hour? In the gap between the bread, and later, carefully turn the pages from left to right and from right to left to separate the adhered pages and prevent re-adhesion, absorb water and dry, and take up almost all of them. time. Fortunately, the rescue was done properly and there was not much damage, but it became swollen because of water absorption. . . .
The kitchen is dangerous, so be careful when entering the kitchen.
