What would it look like to put mashed potatoes with salad in bread?

Cooking Instructions

1. First, wash the corn and edamame and cook them

   

2. Cook and let cool, add the mozzarella, mayonnaise and cheese powder

   

3. Mix well and refrigerate for later use

   

4. Add all the ingredients on the screen except the butter to the cooking machine

   

5. Stir quickly to create a thick film

   

6. Add the thawed butter

   

7. Continue to stir out 9-10 tendons

   

8. The dough is kneaded and left to rise at 30 degrees for about 40 minutes

   

9. Divide the fermented dough into 60 grams each, knead and relax for about 20 minutes

   

10. Today I used a faster mashed potato powder, and you can also steam the potatoes and grind them into a puree

    

11. Then add the black pepper and salt and mix well

    

12. 

13. Prepare some ground cheese and pour it on a plate for later use

    

14. Once the dough is relaxed, roll it out

    

15. Turn over and thin the bottom

    

16. Spread with a layer of mashed potatoes

    

17. Roll it up

    

18. Rub the ends together to form an olive shape

    

19. Spray a little water on the surface and dip it in cheese powder

    

20. 

21. When cooked, place in a baking tray and ferment at 35 degrees for about half an hour

    

22. Once the bread is fermented, remove the bread and cut the surface with two knives

    

23. Squeeze the stuffing from the front at the knife edge

    

24. Preheat the oven and bake at 210 degrees for about 15 minutes

    

25. When eaten hot, mozzarella can also be drawn