I / Ingredient:
- 180 gr flour (13%)
- 120 gr flour (11%)
- 80 gr boiled potatoes
- 76 gr sugar
- 5 gr yeast
- 3 gr salt
- 40 gr whole egg + 20 gr egg yolk
- 80 gr pineapple juice reduce to 20 gr
- 40 gr fresh milk
- 50gr heavy cream
- 3gr vanilla
- 50 gr butter
II / Cooking SOPs:
- blend boiled potatoes with pineapple juice and fresh milk
- Mix (flour + sugar + salt + yeast + whole egg + egg yolk and blended potatoes) in mixer machine .
- When your dough form a block, we mix heavy cream into the dough and continue mixing in 5 minutes. Then we drop vanilla and butter into the mixer, keep the maximum speed of your mixer until your dough well.
- Divide the dough into 4 equal parts, roll them into balls and let them rise
- after the fermentation process is completed, your dough surface will be smooth and shiny. we will brush a layer of egg yolk on the dough surface before baking.
III / Bake:
- keep baking 5 minutes in 190 temp C, then keep baking 17 minutes in 170 temp C.
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