A large potato, eaten intermittently for several days.When it comes to making mashed potatoes, there's only a small slice left.Once upon a time, there was just enough potato bread needed, and the sky had the beauty of an adult.Teacher Meng's mashed potato bread, abandoned many times, because there was no such small flower mold, nor any other mold of the same size.One day I accidentally discovered that there was a set of twelve-horned little cake molds, the earliest molds to be recovered, forgotten in the deepest corner.Seeing Mr. Meng's potato bread again, I suddenly thought that this was a rediscovered mold, its size should not be much different.If you don't touch the mold, it's easier to get rid of the oil.There's a zodiac sign hidden at the bottom, so I don't think anyone would think to pick it up and look at it...Everything is ready, everything is going well, the mushroom-headed doughnut bread is on schedule.

WHAT YOU NEED

Ingredients

20 grams of flour
210 grams of starch
95 grams of water
20 grams of fine sugar
3 grams of dry yeast
15 grams of butter
150 grams of flour
20 grams of butter
1/4 teaspoon of salt
20 g of white sugar
15 grams of flour
2.5 grams of milk powder
25 grams of low-fat flour

How TO MADE Buttermilk bread

Steps 1 to 4

1. 20 grams of mashed potatoes, 10 grams of starch, 50 grams of water

2. Pour the potato soup into the pot.

3. Stir evenly

4. Heat over low heat, stir continuously into a paste, cool and cover with a preservative film, refrigerate for 60 minutes, and then use.

Steps 5 to 8

5. 150 grams of mashed potatoes, 15 grams of butter, 20 grams of white sugar

6. While it's hot, add butter and white sugar.

7. Stir and stir.

8. Divided into six levels, reserve

Steps 9 to 12

9. The main dough: 210 grams of starch, 20 grams of fine sugar, 3 grams of dry yeast, 1/4 teaspoon of salt, 95 grams of water, 15 grams of butter

10. Pour the mashed potatoes and the dough without the butter into a large bowl.

11. Mix into a uniform dough and add butter

12. Keep rubbing until the film is pulled.

Steps 13 to 16

13. Placed in a bowl, covered with a preservative film, for basic fermentation

14. 15 grams of sugar powder, 2.5 grams of milk powder, 25 grams of low starch powder, 20 grams of butter

15. Pour all the powder into the bowl and mix evenly.

16. Adding butter

Steps 17 to 20

17. Grinding into coarse powder, spare

18. Face length to twice the size

19. The exhaust is divided into six levels and rolled around.

20. Flattened and put in mashed potatoes

Steps 21 to 24

21. Wrap, fold down, put in an oiled cake mold, and ferment for 30 minutes.

22. The dough rises, and the surface is scrubbed with egg juice.

23. Sprinkled with pine nuts

24. Put in the oven, medium, 180 degrees, bake for about 15 minutes.

Steps 25 to 28

25. Gold on the surface, furnace

26. Immediately out of shape

Handy cooking tips

　　The butter from the pine nuts does not need to be softened, it can be taken directly from the refrigerator and baked directly on the grill without using a mold.The fermentation time depends on the actual temperature.