Yuki has a baby who likes to eat salty bread like me [insidious] always making sweet bread tired of it? It is better to change the taste ~ with me to make the cheese potato bun with the outer crisp and the inner soft and invincible brushed ~ the potatoes that are about to sprout at home and eat the remaining cheese crumbles do not know how to do ~ just potato bun can be solved ~ it is fast and simple ~ The fermentation time is much shorter than the general bread ~ Without any foundation can also be done perfectly ~
By Big Nell Nell 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
dough:
Bread flour 250 g
Dry yeast 3 g
Caster sugar 12 g
Milk 125 ml
1 egg
Salt 2 g
Garlic powder 2 g
Unsalted butter 25 g
A little minced chives
Ham cheese potato filling:
Potatoes (steamed puree) 250 g
Mozzarella cheese crushed 100 g
Ham (diced) 20 g
Salt ground black pepper to taste
A little chopped parsley
Surface decoration:
Unsalted butter 10 g
Egg mixture 20 g
Parmesan cheese powder a little
Breadcrumbs a little
<h2>Practice steps</h2>
1: Knead the dough first, add bread flour, caster sugar, yeast, chopped chives, salt, garlic powder, eggs and milk into the inner bladder of the bread machine. Knead 1 dough program until the dough forms. After that, add the unsalted butter and continue to knead with the kneading program for 10-15 minutes. After kneading the back of the ball, you can pull out a thin glove film. Shape the dough into a deeper container and leave to ferment in plastic wrap or damp cloth for 1 hour.
2: Next, make a brushed potato filling, peel the potatoes and cut into small pieces, steam for about 15-20 minutes until fully cooked. Steamed and mashed potatoes with a rolling pin. Add the diced ham, chopped cheese, salt, ground black pepper and chopped parsley and mix well. Set aside for later. After the dough is fermented, poke a hole with your fingers and finish the fermentation without retracting
3, the fermented dough is divided into 8 parts, roll round, covered with plastic wrap, first take one part and roll out some flat, wrap in potato cheese filling, tighten the mouth, wrap it well and put it down on the baking tray with oil paper. Oven fermentation function 30 degrees for 20 minutes. Mix the egg mixture with the melted unsalted butter and stir well. Add a little chopped parsley.
4, the fermented bread is brushed with parsley butter egg mixture, then sprinkled with breadcrumbs, put into the preheated 180 degree oven to bake for 20-25 minutes, out of the oven while hot to eat invincible brushed ~ ~
5. Super salty bread for breakfast
6. Crispy crust ~ brushed filling
7, rich in nutrition ~ strong fragrance
8, see the hunger to hurry up and do it ~
<h2>Tips</h2>
1. The filling can be changed according to your own preferences ~ such as bacon cabbage and cheese is also very good ~ in short, very suitable for any salty taste of the filling Oh. 2. After making it, you can freeze it after eating it, and then thaw it again and re-bake it for 5-10 minutes at 180 degrees. In the same way, after the cold, it will be brushed again after a re-baking ~ 3. Finally, if there is no parsley, it can be omitted, but the breadcrumbs must not be saved, it is the finishing touch of the whole bread taste Oh ~ ~
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