Made to clean the poi in taro cutting each pot steamed small fire takes about 40 minutes can easily oneself use chopsticks to poke into line, and then remove the peel into mud add light cream, milk sugar mix well into the titanium small fire fry salad oil from two or three times to join each time until completely absorbed oil stir into the next poi can almost clouds stay cool with (can taste like sweet can stir in condensed milk is also very sweet)
Mix ingredients other than butter into bread mixture and knead until thickened. Then add butter. But stick with it. Trust me... ) knead and break the dough to help the butter get absorbed into the dough. Knead the dough to a certain extent
Shape the dough into a small ball and let it ferment in a warm place until 2 to 2.5 times its size, about 1 hour
At this point, you can start to make the potato. Mix all the ingredients except butter until the potato has no particles. Bring the water to a boil.
Can take out the dough gently poke sink slowly retraction (I do most looking forward to this time of the dough bread tastes good sweet touch gently soft: hugging_face:) divide the dough into small exhaust see personal needs (I prefer to make it a little bit small bread so others eat eat a whole doesn't have a lot of burden and bread a little special lovely ha ha ha) and then rub round cover with a damp cloth for 30 minutes
Roll out a small dough into a long oval shape. Roll out a thin piece of potato dough. Lay it flat on top.
Leave the buns to ferment for another 20-30 minutes because there is a lot of filling so the shape will not change significantly
Preheat the oven to 190 degrees and bake for 16 to 17 minutes depending on the color of the bread
Dude! Can't wait to bite open! Full inside!
Do not refrigerate bread for 2 to 3 days at room temperature in winter. Heat the oven for 1 minute before eating, or 1 minute after preheating the oven 170