I've never tasted anything that wasn't delicious, and it's definitely better than the bakery.

WHAT YOU NEED

Ingredients

Bread and ingredients
50 grams of mashed potatoes
200 grams of high-quality flour
15 grams of fine sugar
3 grams of yeast powder
35 grams of egg juice
Fresh milk 60 grams
15 grams of butter
Proper amount of filling
200 grams of mashed potatoes
Bacon two.
Half a root
20 grams of liquid butter
2 grams of salt
1/2 teaspoon of black pepper powder
5 pieces of cabbage

How TO MADE Mashed potato bacon, sausage and celery bread

Steps 1 to 4

1. Potato slices are cooked and pressed into clay with a doughnut stick.

2. The bread material is placed in the baking machine to select the doughing function, mixed into a lump and then added to the butter fermentation.

3. If the bread is not baked in a bread machine, you can rub a hole in the middle of the dough with your finger without bouncing back to complete the fermentation.

4. After fermentation, it is divided into six equal portions of bread, rolled and covered with a preservative film, relaxed for 15 minutes.

Steps 5 to 8

5. The filling is mixed, the celery is added when needed, the dishes are afraid of water.

6. A few loaves of bread, a few slices.

7. The dough is wrapped in a round package, wrapped as a package, and poured flat into the package.

8. Use oil paper or tin paper, and leave a space between the loaves for a second fermentation.

Steps 9 to 12

9. Put a bowl of water in the oven, put the bread in a second fermentation for 35 minutes, brush the egg yolk (the color is better when baked)

10. Preheat at 180 degrees and bake in the oven for 12 minutes.

11. Finished products

12. Do the same before, brush the egg juice and then cut the cross-section with scissors, slightly fill the inside, sprinkle onions and flowers.

13. Finished product II

Handy cooking tips

　　Those who like to eat meat can add more sausage or bacon, and reduce the salt appropriately.Potatoes contain a little more moisture after cooking, and can be added in stages when adding fresh milk to avoid adding too much dough.The filling should not be overwrapped when wrapped, so that it does not stick to the dough and cannot be tightly closed.