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1
Peel and cut potatoes into cubes and steam until cooked. -
2
Wash the bacon and onions and cut into small pieces and set aside. -
3
Stir-fry the three ingredients together, add the curry cubes and cook until thick. -
4
Take it out and put it on a plate. -
5
Peel the potatoes, steam them and press them into mashed potatoes. Set aside. -
6
Pour 300 grams of warm milk into the cooking machine and add 5 grams of yeast. Pour in 400 grams of bread flour, 2 grams of salt, 100 grams of cake flour, and 30 grams of sugar. Add 20 grams of butter. -
7
Start the dough mixing program. -
8
Add 20 grams of butter. -
9
Stir until the dough can pull out the film. Continue to start the dough mixing program, then take it out, knead it into a smooth dough, and put it into a stainless steel bowl. -
10
Cover with a damp cloth and ferment until doubled in size, one hour in winter. -
11
Divide the dough into 60g portions, cover with a damp cloth and let rest for 20 minutes. -
12
Beat the eggs and set aside. -
13
Prepare some bread crumbs for later use. -
14
Take a portion of dough, roll it out and add curry potatoes, bacon and onions. -
15
Then wrap the bottom with a layer of egg liquid and then a layer of bread crumbs. -
16
Place in the oven and ferment until doubled in size. -
17
42-liter Galanz oven, middle layer, upper and lower heat at 180 degrees, bake for 20 minutes. The size and brand of each oven are different, and the set temperature is also different. -
18
Finished product. -
19
Have breakfast.