Potato mashed bacon sausage celery bread

Published May 16, 2023 at 12:25pm ET

Bacon celery bread with mashed potatoes, which is loved by everyone, tastes better than the bakery.

Food Material List

1 Bread Material
2 Mashed potatoes 50g
3 Strong flour 200g
4 Berry sugar 15g
5 Yeast powder 3G
6 Egg Wash 35g
7 Fresh milk 60g
8 butter 15g
9 Filling material
10 Mashed potatoes 200g
11 Bacon 2 article
12 Sausage Half root
13 Liquid butter 20g
14 Refined salt 2G
15 Black paste pepper powder 1/2 spoon
16 Celery 5 roots

Operational steps

1 Steam the potatoes and press them into mud with a rolling pin. The bread material was put into the bread machine to select the function of hairdressing, kneaded into a ball and then fermented with butter.
2 The bread machine is sure to ferment according to the formula. If the bread is not made by the bread machine, it can be fermented by rubbing a hole in the middle of the dough with your finger without rebounding.
3 After fermentation, the bread is divided into 6 equal parts. After rounding, it is covered with fresh-keeping film and relaxed for 15 minutes.
4 Mix the fillings evenly, add the celery when it is used, and the vegetables are afraid of water.
5 Divide some bread into equal parts.
6 The dough is rolled round and wrapped in stuffing. The dough is wrapped like steamed buns and washed down smoothly.
7 Lay grease paper or tin paper and leave space between breads for secondary fermentation.
8 Put a bowl of boiling water in the oven, and the bread is fermented for 35 minutes twice. Brush the egg liquid (the color is better when baked).
9 Preheat 180 degrees and bake in the middle of oven for one or tow centimeters.
10 Discharge of finished products
11 In the same way, after brushing the egg liquid, cut the cross with scissors, see the filling slightly, sprinkle some onions.
12 Second discharging of finished products

Tips

If you like meat, you can put more sausage or bacon, and the salt should be reduced properly. After steaming, the water content of potatoes is slightly higher. When fresh milk is added, it can be added separately to avoid excessive wetting of dough. When filling, the filling should not be packed too much, so as not to stick to the face and not tighten the closure.

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