Don't blame me for tempting you after eating. It's really a delicious one. If you have the conditions, you can make it. The dough is very wet and soft with mashed potatoes. It's not easy to knead. In the middle of the way, XIAOW added 20g (220g in total) of flour. The book says that you can add flour boldly without any questions. Although more flour is added, the inner structure of the baked bread is super soft, comparable to the softness of Qifeng and cotton cake.
Practice:
1. Mix all the ingredients of Italian yeast head, knead into a round and smooth dough, and apply oil in the basin.
2. Roll the dough with oil in the oiled basin, cover with plastic film, and ferment at room temperature.
3. Fermentation time: steam the potatoes, press them into mud, cool them in the air, and ferment the hair for 2-4h, or 1 times as long (after making the ferment head).
4. All materials of the main dough (except dried shallots) and Italian yeast head are mixed together, kneaded until the film is out and dried shallots are added, and then kneaded until the film is expanded, and then the dough is integrated into a dough. Oil is applied in the basin, and the dough roll oil cover fresh-keeping film is fermented for 2h or twice as large.
5. The fermented dough is divided into the desired size (small w is divided into 2 parts), round, covered with oil and covered with plastic film, fermented at room temperature for 1-2h or twice as large.
6. Preheat the oven for 200 & deg;, bake for 40 minutes, cover the tin paper in the middle of the oven, cool the oven and bag.