In fact, it was last month's formula, and procrastination was too severe. Production environment temperature 18 degrees, humidity 78%
By Honey Time
⭕️ Cheese mashed potatoes filling see step 1
⭕️ Bread body part
Bread flour (top baked) 250 g
Whole egg mixture 50 g
Milk 138-140 g
Salt 3 g
Sugar 20 g
Butter 22 g
Fresh yeast 9 g
1, ⭕️ filling part: mashed potatoes 100 grams + ham sausage or bacon 30 grams + mozzarella 70 grams (you can put the mozzarella more, correspondingly reduce the amount of other excipients, the total amount of 200 grams unchanged) . The production of mashed potatoes is as follows: 1, raw potatoes 250 grams of potatoes peeled, washed and cut into pieces, steamed and steamed thoroughly After steaming, pressed into puree 2, according to the water content of the steamed mashed potatoes, a small amount of milk, a little salt and black pepper, with a slurry or spoon back pressed into a puree (this step forgot to take pictures) Mashed potatoes can be made in advance, sealed and cooled for later, about 100 grams of mashed potatoes are needed, this amount should be just 30 grams of ham sausage or bacon, chopped (bacon first fry a fry and then wipe off the excess oil and water with kitchen paper) Mozzarella cheese crushed 70 g (no need to thaw)
2, 1⃣ Qiao Li 7600 kneading steps are as follows 2 gear 2 minutes - sticky barrel, wet, the barrel wall is not clean 4 gear 5 minutes - the barrel wall gradually clean, dry and wet materials began to fuse into a ball, kneading and adding butter 4 8 minutes - look up light sticky barrel, kneading fresh yeast 4 file 8 minutes - look up away from the barrel Kneading time is 23 minutes
3. 2⃣ The dough is slightly arranged, and the ambient temperature is 25 degrees Celsius and the humidity is 75% and the humidity is sealed and fermented to 2 times larger. 3⃣ Make the filling at the beginning of the dough and mix the mashed potatoes with minced ham sausage (or minced bacon) and mozzarella (without thawing).
4. 4⃣ Weigh (about 487 grams), divide into 8 balls on average (about 60 grams/piece), knead and seal the waking surface for 20-25 minutes. 5⃣ Take a dough, tap to remove the bubbles, roll out the round and wrap the filling, tighten the mouth and remember to round it again (see the step chart), and put it into the baking pan one by one
5. 6⃣ Fermentation to 2 times larger in an environment with a temperature of 35-38 degrees and a humidity of about 75%.
6, 7⃣ preheat the oven, at this time hold up the mesh sieve sieve powder (the sieve powder technique is a small amount of powder, lifting high, light swing), cut the small cross mouth, the four corners of the cross mouth up and pinch the tip, forming a crater shape
7, 8⃣ according to their own oven temper baking, my baking time temperature is for reference only C40, penultimate layer, down 195, on 170-175, 19 minutes
8. A savoury bread
9. Be sure to try it!
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