The method for making milk potato bread
Cream sauce PotatoBread is a dish that many people know how to make, and different methods result in various flavors.Cooking Network shares the recipe for Creamy Potato Bread, simple, delicious, and perfect for meals. Following this method, you can achieve a sweet, savory, fresh, spicy, and all five flavors combined in your creamy potato bread. Many similar dishes can also be made using this method.
Creamy Potato Bread Ingredients Introduction
High-gluten flour (for the bread) (187g) Powdered milk (for the bread) (5g) Yeast (for the bread) (2.5g) Water (for the bread) (123g)Butter (for the bread) (12g) Granulated sugar (for the bread) (9g) Salt (for the bread) (3g)Potato (for the filling) (1 medium-sized piece) Onion (for the filling) (half a piece)Sausage (for the filling) (2 small pieces) Olive oil (for the filling) (appropriate amount)Black pepper Salt (for the filling) (appropriate amount)Milkiness Butter Powdered milk Black pepper Mildness Cream For the cream sauce (50g)Egg Liquid for the cream sauce (20g)
The steps to make creamy potato bread:
1. Mix all ingredients except butter with bread materials, knead into a dough, and refrigerate for half an hour.
2. Remove the chilled dough from the refrigerator and place it in a bread machine; knead for 15 minutes then add softened butter and knead until the stretchable stage is achieved.
3. You can pull out a film; put it back into the bread machine and start the fermentation program.
4. Wash the potato, peel it, and cut it into small pieces. Clean the onion, peel it, and cut it into small pieces. Cut the sausage into cubes.
5. Heat a pan with olive oil and sauté the onion until soft.
6. Add the potatoes and sausages and cook them until done. Season with black pepper and salt.
7. Remove from heat, let it cool down, and set aside for later use.
8. Allow the dough to ferment until it doubles in size.
9. After fermentation, remove the dough, knead out any air bubbles, then divide into 6 portions, cover with plastic wrap, and rest for 15 minutes.
10. Take one portion of the dough, flatten it into a sheet, and encase the filling inside.
11. Seal the edges tightly.
12. Place the sealed side down on a baking tray.
13. Place in the oven and let it ferment until doubled in size again.
14. Once fermented, remove and dust with a light layer of flour (I accidentally used too much due to shaky hands).
15. As shown, cut an X on the surface.
16. Cut lines along both sides and open them up slightly.
17. Place in the preheated oven at middle level, bake for 15 minutes at 180 degrees Celsius.
18. Prepare the cream sauce by mixing the cream and egg liquid together.
19. Bake for another 8 minutes after pouring the cream sauce over the bread.
20. Remove from the oven when done and allow it to cool.
21. Finished product image
