It takes 15 hours in advance to make European buns, which is a very simple one-time fermentation method. It is very suitable for office workers to make continental packages.
Taro, mashed potatoes and soft European bread
food
Medium size dough
300g of high-gluten flour/7g of yeast/250g of liquid.
Main dough
300g of high gluten flour/30g of milk powder/8g of red rice flour.
Sugar 40g/salt 3g
Eggs? 90g water/30g butter.
Mochi
Glutinous rice flour 60g/ corn starch 15g/ sugar 30g
Milk160g/butter15g
Mix 300 grams of high gluten flour and 7 grams of yeast evenly.
Pour 250g of liquid (water or milk) in batches.
Stir while pouring
Do not rub after mixing well.
Directly put it into a fresh-keeping bag to squeeze out excess air and seal it.
Refrigeration 15 hours or more.
The medium-sized dough made in this way is fermented at low temperature.
Dough is more elastic, and slow brewing at low temperature will not produce sour taste.
It is also suitable for office workers who have no time to wait for bread to ferment slowly.
You can prepare the seeds in advance and use them directly.
Add 300 grams of high-gluten flour, 30 grams of milk powder, 8 grams of monascus powder, 40 grams of sugar powder and 3 grams of salt to the prepared seeds.
(why do you want to add monascus powder? In order to make red bread, you can leave it if you don't like it, or use other fruit and vegetable powder instead to make it into the color you want.
Because eggs are different in size and weight
The total wet liquid weighed by eggs and water is 90g.
Knead into smooth dough by the chef's machine or hand.
Knead the dough into a thick film (it can be elongated by checking with a small dough, and the hole in the middle is serrated), and add 30g room temperature softened butter to continue kneading the dough.
Knead until the dough is smooth and film-forming.
(Butter completely absorbs the dough and is smooth and non-sticky, or it is best to stretch the glove film with small dough. )
Knead the dough and divide it into 6 parts.
Rub each circle to collect light.
Cover with plastic film
Relax 15 minutes
60g glutinous rice flour? 15g corn starch? 30g sugar? 160g milk
Stir until there are no particles.
In order to make the batter more delicate, you can sieve it again.
Cover with plastic wrap and poke some small holes.
The microwave oven is heated at high temperature for three minutes.
Take it out and add 15g butter while it is hot.
When the butter melts, poke the potatoes.
Knead until the butter is completely absorbed.
Hemp potatoes are also divided into 6 parts on average.
Each portion is sandwiched on both sides with plastic wrap.
Roll into thin sheets
Taro sauce is ready-made.
The specific production method can refer to what I have done before.
Crazy super-long drawing network celebrities, full of fairy mashed potatoes and taro boxes.
Stir-fry the taro paste made according to the taro paste and potato box in a pot and dry it.
Roll the dough into a thick cake.
Spread a layer of taro paste
Put a layer of potatoes.
reach
Kneading and closing
Put your mouth down, set it, and put it in a baking tray.
Carry out fermentation
Ferment to twice the size, sprinkle with powder and cut into packages.
The pattern of cutting bags can be cut into various patterns according to your own preferences.
Be careful not to cut too deep ~ it will expose the filling.
Bake in the oven preheated to 180 degrees for 10 minutes.
Cover with tin foil and bake for another 20 minutes.
Break a super soft one while it's hot
The fly in the ointment is that I think there are fewer potatoes.
In my experience, you must put enough stuffing in the European bag.
Don't roll the bread too thin, or the thin cross section will not look good.
Anyway, the next time I do it, it will look better than this!
But it's delicious, it's over ~