1. Prepare the ingredients. This is sour cream
2. The sour cream after opening the lid is slightly thicker than commercially available yogurt
3. Wash the potatoes, peel them, cut into pieces, and steam them in a steamer
4. Press it into a puree with a fork while it's hot
5. Add sour cream to the mashed potatoes, mix the butter into a puree and set aside
6. Put milk, salt, eggs, bread flour in the bread machine, and put yeast on the surface (this bread does not require kneading and does not require filming, so it can be kneaded directly by hand, I am lazy, and put the bread machine in save trouble)
7. Turn on the "kneading" position of the bread machine and mix it evenly. At this time, it was quite dry (I reserved 10 grams of milk first, but it was quite dry, but I put it in again. In fact, it is completely ok to leave it alone, because later a lot of mashed potatoes The addition of will make the dough very soft)
8. Add the mixture of mashed potatoes, sour cream and butter and continue to stir (this time you will find that the dough becomes very wet and soft)
9. Mix well and add chopped chives
10. Continue to stir until it becomes a soft and elastic dough, at which time the dough is very soft. The dough doesn’t need to be whipped too hard, and no film is needed. I only used a "kneading" program for the entire mixing process.
11. Cover the dough with plastic wrap and start to ferment (you can put it directly in the bread machine to ferment, I have to take out the dough because the bread machine needs to be used for other purposes, so it’s a bit sticky when taking the dough)
12. Fermented to 2 times larger
13. Sprinkle flour on the chopping board, take out the fermented dough, gently press to exhaust, and divide equally into 20 portions
14. Round, without slack, put directly on the baking tray for final fermentation. If the bakeware is not non-sticky, it must be greased and dusted in advance
15. After the final fermentation is complete, take it out, sprinkle bread flour on the surface, put in the preheated oven, 180 degrees, upper and lower fire, middle layer, 25 minutes-28 minutes, the specific time is adjusted according to the temper of the own oven
16. Take out the toasted bread and put it on the grilling net to cool it and keep it sealed.
