2. Yam raw materials: glutinous rice flour120g, corn starch 40g, milk170g, sugar 35g, oil 25g, red bean paste 75g, cranberry 30g, walnut kernel 50g, raisin 30g and milk powder15g.
3. Put all the bread ingredients except butter into the bread machine, first put the liquid, then put the flour, put the yeast in the middle, and put salt, sugar and cocoa powder in three corners.
4. Start the bread machine and knead the dough for 20 minutes. After adding butter, continue to knead the dough for 20 minutes.
5. Take a small piece of dough and spread it out slowly by hand to form an unbreakable film.
6. Put the dough in the refrigerator to ferment a bowl (I want to save time and knead the dough at night). Now it can be fermented to twice the size at room temperature in hot weather. Poke a small hole with flour by hand without retracting the fermentation.
7, fermentation time can prepare hemp potato materials.
8. Stir glutinous rice flour, corn starch, milk powder, sugar and milk evenly.
9. Steam in a pot for 15 minutes. Steamed potatoes are transparent. Add butter to the potatoes while they are hot.
10, evenly mixed with a scraper and divided into three parts. The bean paste is also divided into three parts.
1 1, ferment dough, poke a small hole with your finger dipped in flour, and the fermentation is completed without retraction or stuffing collapse.
12. Divide the fermented dough into three parts, cover with plastic wrap and relax 15 minutes.
13. Roll the fermented dough into an oval shape, and roll a portion of potatoes into an oval shape slightly smaller than the dough.
14. Put potatoes on the dough and spread a portion of bean paste on it.
15, spread cranberries, raisins and walnuts on it.
16, rolled up from top to bottom, pinched and closed.
17. Put the prepared dough in the oven for secondary fermentation at 38 degrees for about half an hour.
18, the fermented dough is cut into the shape you like with a sharp blade. Then sprinkle some high-gluten powder.
19, oven 170 degree preheating, middle layer baking for 30 minutes.