(1)1000g of high-gluten flour, 500g of potatoes, 30g of yeast, 25g of bread improver, appropriate amount of potato flour, 75g of butter and 2 tablespoons of refined salt.

(2) Wash the potatoes, dry the water, cut them in half, put them in a steamer, steam them for 15 minutes until they are cooked, take them out to cool, peel them, and mash them into mashed potatoes.

(3) Put the high-gluten flour, bread improver, yeast, refined salt and butter into a container, add clear water and stir evenly, then add mashed potatoes and stir for about 12 minutes, and then take them out.

(4) Divide the dough into small pieces every 350g, put it on the workbench, cover the surface with plastic wrap, and bake for 20 minutes.

(5) Divide the dough into small pieces, rub them into small balls, put them in a circle on the baking tray, bake for 20 minutes, sprinkle with potato powder, cut small mouths at the sides with scissors, put them in the oven and bake until the bread is colored, and take them out.

2, practice 2: milk sweet bread

(1) 300g of high-gluten flour, milk 125g, 80g of eggs and cream, proper amount of milk powder, 5g of yeast, a little refined salt, 20g of sugar and 20g of butter.

(2) Add white sugar, refined salt, milk powder, eggs, milk and yeast to the high-gluten flour, stir well, then add butter, knead well into dough, beat until smooth and elastic, and put it in a warm place to ferment to twice its size.

(3) Take out the swollen dough, knead the dough to release gas, divide it into dough blocks with uniform size, roll it into a circle, and put it in the second floor of the preheating oven to continue fermentation.

(4) When the dough is fermented to twice its size again, bake it at 180℃ for half an hour, take it out, and brush cream on the surface while it is hot.

3. Practice 3: sausage bread

(1) high-gluten flour 150g, eggs and sausages 100g, milk powder 15g, bread improver and yeast 2g, sugar 15g and refined salt1g.

(2) Put the high-gluten flour, milk powder, bread improver, yeast, white sugar, refined salt, eggs and a little warm water into a container, stir evenly to form dough, knead evenly, and perform basic fermentation for 20 minutes.

(3) Squeeze the dough out of bubbles and knead it evenly. First knead the dough into long strips, then make it into rectangular dough, and put it in a warm place for the second fermentation until the dough expands to twice its original size.

(4) Knead the dough into a circle, then make a circle, and put the ham sausage in the middle. Just squeeze the ketchup and cheese out.

(5) Preheat the oven to 180℃, add bread dough and wrapped ham sausage, and bake for 15 minutes.