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Cheese tuna potato bread | Transcription of Katchanneru's recipe

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kattyanneru

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Ingredients

Strong powder : 150g
sugar : 10g
Dry yeast : 2g
salt : 2g
Warm milk : 110g
butter : 10g
Potatoes : 200g
Tuna can : 1 can
(A) Mayonnaise : 2 tablespoons
(A) Sugar : 1 tsp
(A) Soy sauce : 1.5 tsp
(A) Salt : 1/2 teaspoon

Time required

180minutes

Procedure

1) Primary fermentation 00:46
Add strong flour to make a dent in the center, add sugar and dry yeast to the dent, and add salt to the edge of the frying pan.
Put warm milk in the dent and mix with chopsticks.
After mixing to some extent, knead the ingredients in a frying pan, add butter and knead them using the base of your hands. Tap several times to activate gluten.
Roll and place with closed eyes down, cover and ferment for 1 to 1.5 hours.
2) Make ingredients 02:06
Rinse the potatoes cleanly, wrap them lightly in plastic wrap, heat them in a 600w microwave oven for about 4 minutes, soften them until the chopsticks pass through, and remove the sprouts.
Put the potatoes in a heat-resistant cooking bag, add drained tuna cans and seasoning (A), and crush the potatoes by using a cloth while being careful of burns.
Place until the dough is made and remove the heat.
3) Mold and secondary ferment 03:25
When the dough swells about twice, degas, divide the dough into 4 equal parts and roll.
Place them evenly spaced, cover and let rest for 10 minutes. Lightly apply strong powder to the surface so that it will not stick when resting.
Hold it with your finger and stretch it while creating a cavity in the center.
Put the ingredients of 2 in the central cavity and put it on low heat for 20 seconds to extinguish the fire.
Cover and leave for 20-30 minutes for secondary fermentation.
4) Bake 04:54
When the dough is a little bigger, cover it and bake on low heat for 10 minutes.
Take out the bread once and put the cheese on it.
5) Put cheese on it and bake the surface 05:29
Cover with a frying pan, turn it over, put the pan back in the frying pan, cover and bake on low heat for 8 minutes.
Remove the lid and heat the cheese over medium to high heat to remove the water and brown it. (Carefully heat so as not to burn too much.)
When the cheese is crispy, place a light plate on it, turn it over, and cut the cheese into pieces.

Point

-Use a frying pan to reduce washing.
・ If Teflon processing does not work well and sticks easily, use a bowl.
・ The degree to which the film is stretched when stretched is a guideline for the completion of kneading.
・ When peeling potatoes after heating, apply kitchen paper to the potatoes while being careful of burns.
・ If you crush the potatoes roughly, it will be fluffy and delicious.
・ This time, the taste is based on soy sauce, so when you put the ingredients on it, you can add sea lettuce to your liking. You can also use dried parsley or pepper.
・ If the frying pan is easy to stick to, spread a cooking sheet before baking.
・ As a guideline for the water in the cheese to fly off, it is a guideline to move smoothly on the frying pan.
・ If you have a lot of ingredients, you can arrange it in potato salad.
・ Be careful as it is easy to damage the frying pan when mixing or dividing it into equal parts.