Dragon fruit, cheese and potato puffs
Ingredients
- Dragon pulp 130g
- Jinxiang brand bread flour 270g
- Yeast 3g
- One egg with shell 45g
- Sugar 22g
- Salt 2g
- Butter 15g
- Ingredients for potato filling
- Potato 235g
- Cheese powder 8g
- Butter 6g
- Salt 1g
- Whole milk powder 5g
- Bacon 58g
Steps
1. Put the dragon fruit into a blender and beat into juice
2. Add flour, salt, eggs, and dragon juice to the chef's machine, and stir with chopsticks or other things as shown above
3. Turn on the mixer, setting 2, and knead the noodles for 3 minutes
4. Add yeast and continue kneading for 2 minutes
5. Add 15g of butter and continue kneading in speed 2 for 5 minutes
6. After the dough is finished, cover with plastic wrap and ferment at room temperature for 1 hour. It should be noted here that the kitchen machine I use can produce a large thick film, or even without film
7. While the dough is fermenting, we will make the potato filling. Steam the potato slices for 20 minutes, pour them directly into a blender and puree them into mashed potatoes
8. Pour into a larger bowl and directly add 6g of butter. At this point the mashed potatoes are still hot and the butter will melt quickly Mix well
9. Add 8g cheese powder
10. Add 5g whole milk powder
11. Stir evenly
12. Chop the bacon, heat the pot over medium heat, then reduce the heat to low, add the chopped bacon
13. Three steps of frying bacon: water out - oil out - golden After it turns golden, control the oil and scoop it up
14. Put it into the cheese mashed potatoes in step 11
15. Stir evenly and set aside
16. The dough will be ready after one hour
17. Take out and divide into 9 portions, each portion is 51g
18. Cover with plastic wrap to prevent it from drying, and take out one of them
19. Roll it into a round shape. My rolling skills are poor, but I can wrap it well anyway. When rolling out the dough, let the air out and roll it out hard, roll it out, roll it out
20. Add cheese and potato filling, 25g each, no more than 28g at most, otherwise it will not close properly and will burst out~
21. Keep your mouth shut
22. Slightly round it
24. The oven performs 2 rounds. The fermentation function is 38 degrees, put a bowl of hot water underneath, and the time is 40 minutes
25. After fermentation, preheat the oven to 189 degrees for 5 minutes and bake for 20 minutes
26. One thing to note is that when baking for 12 minutes, cover it with a layer of tin foil...
