I've been studying baking for a while now, and this is the fourth time I've made bread, and it's better, but the first time I made bread, it was hard and it didn't taste good.The second is that it's over-fermented, it's more sour, it's heavier, and it's not good to eat.The third attempt failed, and the previous failure was better than the second attempt.This time it's better not to shrink, not to shrink, not to shrink, not to shrink, not to shrink, not to shrink.

WHAT YOU NEED

Ingredients

500 grams of high-quality flour
55 grams of purple
230 grams of fresh milk
30 grams of butter
5 grams of yeast
One egg.
50 grams of white sugar

How TO MADE Purple milk and spinach bags

Steps 1 to 4

1. 500 grams of high-fiber flour, 55 grams of purple potatoes, 230 grams of fresh milk, 30 grams of butter, 5 grams of yeast, one egg, 50 grams of white sugar

2. Fresh milk white sugar. High starch powder added to the yeast (flour dug a small pit in putting into the yeast) poured into the bread maker start procedure 6 and the dough three minutes pause

3. Grate the purple potatoes into thin slices and add the dough to start

4. It was only then that I remembered the eggs I had forgotten to put in the eggs, and I had to hurry to get them in.

Steps 5 to 8

5. The first and the end of the process to see the expansion stage of the mesh is not very good, it is difficult to pull off even if pulled off it is easy to break

6. Add butter to the dough and observe the expansion phase of the dough at all times.

7. The second process is over, but it's smoother.

8. It's nice to see that the membrane has been expanded, so you can pull out the thin glove membrane, and you can use your fingers to pierce the membrane edge, and it's smoother.

Steps 9 to 12

9. Now start the fermentation process, now it's cooler and the fermentation is slower, it's been waiting for two hours.

10. If you dip your fingers in the flour and press a hole, it won't shrink, it won't collapse, it won't rebound.

11. (Kids are curious to learn that I've made several holes in the dough.)

12. I'm the one who made the hole in the middle.

Steps 13 to 16

13. Shaped like a bull's tongue

14. Cut the dough into 12 small pieces of 75 grams.

15. Shaped like a bull's tongue

16. Scroll up and down.

Steps 17 to 20

17. Lying upright from top to bottom, folded flat at the waist.

18. Growth strips

19. The garden is round.

20. Growth strips

Steps 21 to 24

21. Take three slices of dough, put your head together, flatten it, and start braiding.

22. When dressed, hide the head and tail back (this does not affect the aesthetic appearance)

23. There's a big difference between starting the second fermentation and the previous one, it's a lot fatter, brush with egg juice or butter (if you don't like it, you can skip it).

24. Preheat the oven to 185 degrees, then place in the middle and bottom layers for 20 minutes.

Handy cooking tips

　　Tip 1: The eggs can be put in at the same time as the first step, don't learn I Mahaha (there are two kids messing around really badly) when putting in the yeast be sure to dig a small hole sugar will affect the activity of the yeast 2.It's better to add sides and faces.Do not exceed 60 grams of purple potatoes, put too much will affect the expansion stage, be sure to cut thin slices or baked into clay 3. set the temperature according to your own oven after all, everyone's oven is different (I mentioned about the time for the guy's reference) 4. the weather is cold and does not ferment well, then put a bowl of boiled water in the oven and put the dough in the oven and press the fermentation button, fermentation can be doubled (I probably took 40 minutes, depending on the individual oven)Don't walk away from the fermentation.