【potato Chives Soft Bread】

Name: 【potato Chives Soft Bread】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g potato; Around 460g High-gluten flour; 35g Egg liquid; 120g sour cream; 50g Chopped chives; 75g milk; 5g salt; 5g (low-sugar yeast is fine) yeast; 30~35g Fermented butter

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When it comes to making bread, what do you think of first?

Knead the dough, knead the dough, the film will come out. .

Even if there is a bread machine, the dough needs to be kneaded for a period of time to reach a qualified level.

Isn't it possible to make delicious bread without a long time of kneading? ?

The answer is: NO! Of course not!

So what we are going to do today is a fast bread that is very tasty and does not require long time kneading!

Maybe you want to say, how can bread be soft and delicious if you don't knead it to a certain degree? ?

Hey, don't worry about it. . Because we added "natural softener" to the dough-"Potato King" is also true!

Ingredients with higher starch content, such as potatoes, sweet potatoes, pumpkins, etc., are steamed and ground into a puree to add to the dough, which can increase the flavor and improve the softness of the dough. It is really two birds with one stone! !

First of all, this is a savory bread. This alone has made it stand out among a lot of "sweet beauties"; secondly, its production process is simple and fast, no need to knead out the film, saving time and effort; thirdly, potatoes, chives and sour cream It is its "delicious three swordsmen", especially suitable for our Chinese taste; in the end, there is no sugar in the bread, and the nutrition is healthier~~~

Having said so much, are you eager to wait? Okay, let's do it together!

The recipe is from "The Kitten of the Southern Hemisphere" with a slight modification. The following quantity can make a big bag of about 230g and 12 small bags of about 65g. "

Ingredients

240g Potato
Around 460g High-gluten Flour
35g Egg Liquid
120g Sour Cream
50g Chopped Chives
75g Milk
5g Salt
5g (low-sugar yeast is fine) Yeast
30~35g Fermented Butter

【potato Chives Soft Bread】

1. First make sour cream: I use 105g light cream + 15ml lemon juice, and stir it evenly;

2. , Put in the refrigerator, refrigerate for about 1 hour;

3. Wash the potatoes, cut into pieces, steam them in the pot (you can easily insert them with chopsticks, they are cooked), and peel them while they are hot;

4. Add butter and press the potatoes into mashed potatoes;

5. Stir until the butter is completely melted;

6. Add sour cream one by one;

7. Add milk and salt and mix well;

8. At this time, the mashed potatoes are not too hot, add chopped chives, egg liquid, yeast, and mix well;

9. The state of the mixed potato paste;

10. Add flour

11. Mix with a spatula until there is almost no dry powder;

12. Transfer the dough to the silicone pad;

13. Knead into a relatively smooth non-stick dough. The dough does not need to be filmed;

14. Cover the surface of the dough with plastic wrap, ferment to twice the size, poke holes in the dry powder with your fingers, without shrinking or collapsing, it ends once;

15. After fermentation, the dough is vented and divided into small doughs of uniform size. I divided 12 pieces of about 65g, and the remaining 230g made a loaf;

16. After the divided dough is rounded, put it in a baking tray (if it is not non-sticky, put oil paper in advance), place it in a warm and moist place, and carry out secondary fermentation;

17. The dough is fermented to about 2 times the original volume, and the surface is smooth and elastic, and the second round is over;

18. Preheat the oven 190 degrees in advance. At the end of preheating, sprinkle some high-gluten flour on the surface of the dough;

19. Put the baking tray into the oven, middle level, upper and lower fire, 180 degrees, bake for about 30 minutes, until the volume expands and the surface is colored;

20. After baking, immediately take out the baking tray, transfer the dough to the drying net, and let it cool before serving.

Tips:
1. Sour cream can be bought in the imported dairy section of a large supermarket, or you can make it at home. For homemade, there are two ways: a. After mixing whipped cream and lemon juice according to a certain ratio, let it stand in the refrigerator for 1 hour. Usually it is based on about 100g of whipped cream: 15ml of lemon juice. b. Mix the whipped cream and yogurt at a ratio of 7:1, stir evenly, and let stand for more than half a day. I have tried both methods. The second one is more mellow in taste, but the first one is quicker, so the first one is used here;

2. Due to the variety of potatoes and other factors, the amount of liquid in the dough should be adjusted according to the actual situation. The final kneaded dough should not be sticky at all, and its softness is similar to earlobes, but slightly softer;

3. Do not put salt and yeast at the same time, it is best to mix the salt until it melts before adding the yeast, otherwise it will affect the fermentation;

4. Fermented butter is recommended for butter, which tastes better;

5. The time of two fermentations should be adjusted according to the actual situation. When fermenting, poke holes with fingers soaked in dry powder, do not shrink or collapse, and the shot ends. During the second fermentation, the volume reaches more than 1.5 times. Tap the surface of the dough lightly with your fingertips, and you can feel the elasticity of the dough without leaving traces, and you can almost enter the oven;

6. The specific baking time should be adjusted according to the situation of the oven. Bake until the surface of the bread is evenly colored, rich in fragrance, and expanded in volume. Tap the surface of the bread lightly with the palm of your hand to make a "empty" sound, which means it is cooked. The hole in the middle of the bread is caused by the evaporation of water vapor during the baking process of the chives;

7. After baking, immediately transfer it out of the oven to the drying net to cool in order to avoid moisture at the bottom.