Bread Self-study Course Lesson 13: Taro Bread

Bread Self-study Course Lesson 13: Taro Bread

by seiseizhang

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Today, as before, I used 500g wheat flour and half of it to make taro bread. I used a whole Lipu taro and made a lot of taro mud at one time, which is convenient for the later Lantern Festival. "

Ingredients

Bread Self-study Course Lesson 13: Taro Bread

1. Wash and peel the Lipu taro.

Bread Self-study Course Lesson 13: Taro Bread recipe

2. Cut into large pieces.

Bread Self-study Course Lesson 13: Taro Bread recipe

3. Steamed in water.

Bread Self-study Course Lesson 13: Taro Bread recipe

4. Crush the steamed taro into taro puree.

Bread Self-study Course Lesson 13: Taro Bread recipe

5. Add milk, sugar, and season.

Bread Self-study Course Lesson 13: Taro Bread recipe

6. Mix well.

Bread Self-study Course Lesson 13: Taro Bread recipe

7. Weigh 500g wheat flour.

Bread Self-study Course Lesson 13: Taro Bread recipe

8. Weigh 10g of refined salt and mix well with wheat flour.

Bread Self-study Course Lesson 13: Taro Bread recipe

9. Weigh 5g yeast.

Bread Self-study Course Lesson 13: Taro Bread recipe

10. Weigh 100g of 20°C purified water and stir to fully dissolve the yeast.

Bread Self-study Course Lesson 13: Taro Bread recipe

11. Pour the yeast liquid into the wheat flour and stir to make it fully absorbed.

Bread Self-study Course Lesson 13: Taro Bread recipe

12. Gradually add 325g of 20°C clean water and knead it into a smooth dough. Cover with a slightly damp cloth, and the first fermentation: 1 hour and 30 minutes.

Bread Self-study Course Lesson 13: Taro Bread recipe

13. After the first fermentation, divide into 4 small doughs, spread with a slightly damp cloth, and let stand for 15 minutes.

Bread Self-study Course Lesson 13: Taro Bread recipe

14. After the rest is over, roll the dough into a round dough.

Bread Self-study Course Lesson 13: Taro Bread recipe

15. Wrap the taro puree.

Bread Self-study Course Lesson 13: Taro Bread recipe

16. Form into a round dough with the mouth facing down.

Bread Self-study Course Lesson 13: Taro Bread recipe

17. Spread a slightly damp cloth and carry out the second fermentation: 1 hour and 15 minutes.

Bread Self-study Course Lesson 13: Taro Bread recipe

18. After the second fermentation is over, make an incision with a razor blade.

Bread Self-study Course Lesson 13: Taro Bread recipe

19. Sprinkle the raw wheat flour evenly with a sieve.

Bread Self-study Course Lesson 13: Taro Bread recipe

20. Pour 50g of water (water bath method) in the empty baking dish on the bottom of the preheated oven.

Bread Self-study Course Lesson 13: Taro Bread recipe

21. Put the dough into the baking tray, 200 degrees, up and down heat, bake for 15 minutes.

Bread Self-study Course Lesson 13: Taro Bread recipe

22. After the bread comes out of the oven, let it cool naturally on the shelf.

Bread Self-study Course Lesson 13: Taro Bread recipe

23. Finished picture.

Bread Self-study Course Lesson 13: Taro Bread recipe

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