240 grams of bread flour

20 grams of butter

8 grams of cocoa powder

2 grams of salt

40 grams of sugar

Yeast 3 g

Egg 1 (shelled 45g)

Milk125g

Hemp potato raw materials

Glutinous rice flour 120g

40 grams of corn starch

Milk170g

35g sugar

25 grams of butter

75 grams of bean paste

30g cranberries

50 grams of walnut kernel

30 grams raisins

Milk powder 15g

-Steps-

1. Materials needed to prepare bread

2. Put all the bread ingredients except butter into the bread machine, first put the liquid, then put the flour, put the yeast in the middle, and put salt, sugar and cocoa powder in three corners.

3. Start the toaster and stir for 20 minutes. After adding butter, continue stirring for 20 minutes.

4. Take a small piece of dough and spread it out slowly by hand to form an unbreakable film.

Put the dough in the refrigerator to ferment a bowl (I knead the dough at night to save time). Now it can be fermented at room temperature to twice the size of a hot day. Poke a small hole with flour by hand, and it will ferment if it doesn't retract.

6. Fermentation time can be used to prepare potato raw materials.

7. Stir glutinous rice flour, corn starch, milk powder, sugar and milk evenly.

8. Steam in a pot for 15 minutes. Steamed potatoes are transparent. Add butter to the potatoes while they are hot.

9. Mix evenly with a scraper and divide into three parts. The bean paste is also divided into three parts.

10. This is fermented dough. Stick your finger into the flour and poke a small hole. Fermentation is done without shrinking or folding the stuffing.

1 1. Divide the fermented dough into three parts, cover with plastic wrap and relax 15 minutes.

12. Roll the fermented dough into an oval shape, and roll a portion of potatoes into an oval shape slightly smaller than the dough.

13. Put potatoes on the dough and spread a portion of bean paste on it.

14. Spread cranberries, raisins and walnuts on it.

15. Roll up from top to bottom, pinch and close.

16. Put the prepared dough in a 38-degree oven for secondary fermentation for about half an hour.

17. Cut the fermented dough into the shape you like with a sharp blade (I cut it badly and used a fruit knife without a sharp blade). Then sprinkle some high-gluten flour

18. Preheat the oven 170 degrees, and bake in the middle layer for 30 minutes.

19. Toast is very hard. It will soften when it cools. It tastes good when cut.

20. I couldn't help taking a bite.