The recipe is from the Texas farmer ’s blog http://blog.sina.com.cn/s/blog_5e15a7120100hdkv.html Looking at the bread, looking at it I have a chef machine and I have a whisk! The dough method is combined with a 5-minute refrigerated storage of European-style buns www.xiachufang.com/recipe/1092946/, you can prepare the day before and enter the oven the next day, it is very easy to control the benefits of potatoes with family and friends The baking tray is an 8-inch square dish, and 100 grams of flour should be used according to the recipe. But I slipped a pot of 200g as an eggbeater and kneaded it into the baking tray … I realized that I used too much dough, which was different from what I expected. The bottom of the cake was thick and soft , But still very Q and has a layer of crispy skin. The next time I use the original recipe to write the recipe, I still use the original recipe, using an 8-inch square dish to reduce to 100 grams of flour, the proportion of water and flour is 109%, and it will be more crispy and not too thick when baked.
|Dried thyme||A teaspoon|
|(Dough) all-purpose flour||100 g|
|(Dough) salt||1/4 teaspoon slightly less|
|(Dough) ordinary dry yeast||1/2 teaspoon|
|(Dough) warm water||109g|
|potato||3 pieces about 500g|
|onion||1 (small) about 150 grams|
|Dried oregano leaves (pizza grass)||A teaspoon|
|salt||The right amount|
|Vegetable oil||The right amount|
|Ham or bacon||Appropriate amount, no need to add|
Dissolve the dry yeast in warm water (slightly warmer than your body temperature) and mix well, let stand for ten minutes, then mix all the dough materials into a batter in a covered container and mix well.
The eggbeater is adjusted to 1st gear (lowest speed). Note that it is best to be able to make a dough mixer. Failure to do so may cause damage. If you want to slowly add a sailor to knead slowly, I can only light you a candle … It is best to stop the egg mixer kneading every 1 to 2 minutes to let the machine rest. During the period, you can use a silicone spatula and chopsticks to check the batter Stiffness. The whole dough can be separated from the surrounding and bottom of the container when it is kneaded, and the film can be pulled out. I stirred for about half an hour intermittently.
Ferment at room temperature for about three hours, until the volume of the batter becomes twice, the surface is flat and bubbles are generated, and put in the refrigerator to refrigerate overnight.
Line the baking sheet with tin foil, brush with vegetable oil, and pour the dough in. After 10 minutes of relaxation, the surface of the dough is brushed with oil to cover the baking sheet and smoothed slightly. Continue to ferment at room temperature for about 60 minutes, during which you can start preparing materials such as potatoes and onions.
Potato slices, mix with a little salt and let stand for 15 minutes, drain. Shred onion and slice ham or bacon.
Mix potatoes and onions, dried oregano leaves, and thyme and place on the dough. Sprinkle a little salt and oil. I put the ham on this one. In fact, the ham can be put in the middle or placed below because it is too easy to cook. I forgot to put the ham and spices only on the top and it was completely dried …
Preheat the oven at 220 ° C for 30 minutes in the middle layer until the edges of the potatoes are burnt yellow. In the middle, the baking tray can be taken out and turned 180 degrees to evenly heat, and you can sprinkle ham or bacon at this time.
Take it out and cut it to enjoy it. Although I use too much noodles, the bottom of the cake is too thick, but the tissue is very fluffy. Q is soft and has a shell on the outside! Next time use 100 grams of flour!