Ingredients: 250g of high-gluten flour, 50g of mashed potatoes, 50g of eggs, 50g of sugar and 85g of clear water. Milk powder 1 tablespoon, salt 1/2 tsp, yeast powder 1 tsp (according to the prescription, it is high-sugar resistant yeast powder, so I use ordinary Angie's). 20 grams of butter

Practice:

1. 1 Figure, steam or cook potatoes, peel them and mash them.

2.2 Figure, prepare the required materials by weighing.

3.3 Figure: Pour all the ingredients (except butter, yeast powder and water) into the basin.

4.4 Figure: Add yeast powder dissolved in warm water into flour.

5.5 Figure: Mix the dough with fingertips, then lift it to the chopping board and knead it.

6.6 Figure: Knead until the film is formed, then add butter to continue kneading. Knead to the expansion stage, put the dough into the pot and cover it with plastic wrap for fermentation.