Golden potato crispy bread--hand-kneaded dough

Overview

Since I started baking in 12 years, I have been making cakes, pastries, cookies and other snacks. I have never made bread before. On the one hand, I don’t have a bread machine or a mixer. On the other hand, I heard that bread is difficult to make, so I never had the courage to try it. I’ve met a lot of baking friends this year. They were surprised when they heard that I couldn’t make bread: You’re good at pastry, why can’t you make bread? It's incredible. This made me feel embarrassed. Later, when I saw the bread they were making in full swing in the circle of friends, I made up my mind to make a good meal of bread. After half a month of suffering from bread that could kill a dog, and watching countless videos and web information, I finally made my first soft bread. I remember how my hands felt like they were about to break after kneading dough for the first time. Eating the soft bread, my heart was filled with happiness. This bread is a recipe I adjusted after making it many times. It is soft and fragrant. I will introduce it to all my friends. The oil used in the bread is lard I refined myself instead of butter. It tastes super good. I fell in love with bread made of lard (haha, this is what a private baker introduced me to).

Tags

• baking
• pregnant women
• maternity
• old man
• breakfast
• students
• butter
• cake flour
• cooked sweet potatoes
• high powder
• homemade lard
• honey
• milk powder
• sugar
• whole eggs
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Golden potato filling: Crush sweet potatoes into puree and sift, add milk powder and mix well, add butter and mix well, add powdered sugar and mix well, refrigerate until later use

   

2. 2 Crispy grains: Mix all the ingredients gently without whipping, then pour them onto the work surface and knead them evenly with your hands to form into pieces and store them in the refrigerator

   

3. 3 Mix high flour and low flour on the table to form a flour wall. Mix other ingredients except yeast and lard and mix well. Leave a little milk aside to adjust the moisture of the dough;

   

4. 4 Using your hands with the help of a spatula, slowly knead the powder and liquid ingredients into a dough and mix evenly;

   

5. 5 Cover the kneaded dough with plastic wrap and place it in the refrigerator for more than 2 hours;

   

6. 6 Take out the dough and warm it up, then add yeast and knead the dough using a washboard style;

   

7. 7 When the dough is kneaded until it becomes glutenous, you can add lard, mix and knead,

   

8. 8 Knead until the dough pulls apart and becomes a thin film (commonly known as a glove film), and the surface of the dough is smooth, that is, the kneading is completed (after mastering the method, the whole process will take 15 to 20 minutes to form the film);

   

9. 9 Cover the kneaded dough with plastic wrap and let it ferment for 60 minutes at a temperature of 28°C until the volume is about 2 times larger;

   

10. 10 Place the fermented dough on the workbench, gently tap out the air, and divide it into 50g/piece dough. After rounding each piece, cover it with plastic wrap and let it rest at room temperature for 30 minutes;

    

11. 11 Pat the air out of the dough, use a rolling pin to press it into a long oval shape, press out the air, flatten the bottom with your fingers, spread the golden potato filling on it, roll it up, pinch it tightly, and then shape it into an oval shape with the palm of your hand;

    

12. 12 Ferment for 1 hour at a temperature of 32°C and a humidity of 85%. Brush the surface with egg wash and sprinkle with crispy crispy chips; bake in the oven at 180°C, lower the heat to 140°C, and bake for 12 minutes