1. mashed potatoes 250 g cream cheese 90g olive oil 30g
2. high powder 400g milk 100-120 g egg, 6 g of salt, 6 g yeast, 6.5g of scallion, and appropriate amount
1. wash potatoes, peel, slice, and steam them in a steamer.
2. take out the steamed potatoes and put cream cheese in hot, and press them into mud with a spoon. The original formula is yoghurt oil. I use cream cheese instead, and it feels good.
3. pour olive oil and stir well, and reserve.
4. put high flour, milk, eggs, salt and yeast into the bread bucket. Because of the different water content of potatoes, milk should not be poured in all at once, and 20 grams should be reserved. It is necessary to add according to the soft and hard degree of dough.
5. put cheese and potato mash, knead the flour by bread machine for 10-15 minutes, and add the onion to continue kneading for 5 minutes. Dough does not need to rub out the film, so there is no bread machine to knead it by hand. The dough is very soft. If you stick your hand, you can add a little flour to knead it. It doesn’t need to rub out thin, and it can be smoother.
6. put the dough in a warm place and ferment to 2.5-3 times the original size.
7. take out the fermented dough, knead it slightly, remove some bubbles in the dough, divide 6 100g dough, roll round, and do not need to relax. Roll it into an oval shape, fold it from the top to the bottom, pinch the closure tightly, rub it several times by hand, and put it in the grinder for final fermentation. Fermentation to the original 1.5-2 times the size. Dough is a little sticky. When rolling, spread a proper amount of flour.
8. the remaining dough is divided into 12 small dough of about 30 g, and it is round and placed in the oven for final fermentation. Fermentation to the original 1.5-2 times the size.
9. sprinkle some high flour on the fermented dough.
10. preheat the oven 180 degrees, middle layer, bake in two times, and bake for 20 minutes.