#四session Baking Contest and It's Love to Eat Festival# Jackfruit Core French Bread
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
In fact, it is just the French bread program of the bread machine.
This time, the jackfruit core is no longer a pellet, but a fragment. The idea comes from sweet potato and chestnut bread. I was originally troubled by the 50 grams of sweet potato mash. In the non-sweet potato season, although it is not difficult to get a sweet potato for the 50 grams, I don't want to think about consuming the remaining part. Thinking that maybe we should give up, but suddenly found a new idea. Why can't sweet potatoes become jackfruit cores? Since sweet potatoes are puree, chestnuts are pureed.
All of a sudden there is no problem, and the action is like wind. There is nothing simpler and less troublesome than a bread machine. Put in all the ingredients and do it with one click. . . . . . But why does this bread become such a weird shape?
After letting it cool and cutting it open, the bread feels so solid, it looks more like a steamed bun? Is it because all the materials are taken out of the refrigerator and used directly, and the room temperature has not been warmed up, which affects the growth of yeast?
It’s also good to eat steamed buns. . . . "
This time, the jackfruit core is no longer a pellet, but a fragment. The idea comes from sweet potato and chestnut bread. I was originally troubled by the 50 grams of sweet potato mash. In the non-sweet potato season, although it is not difficult to get a sweet potato for the 50 grams, I don't want to think about consuming the remaining part. Thinking that maybe we should give up, but suddenly found a new idea. Why can't sweet potatoes become jackfruit cores? Since sweet potatoes are puree, chestnuts are pureed.
All of a sudden there is no problem, and the action is like wind. There is nothing simpler and less troublesome than a bread machine. Put in all the ingredients and do it with one click. . . . . . But why does this bread become such a weird shape?
After letting it cool and cutting it open, the bread feels so solid, it looks more like a steamed bun? Is it because all the materials are taken out of the refrigerator and used directly, and the room temperature has not been warmed up, which affects the growth of yeast?
It’s also good to eat steamed buns. . . . "
