1. Weigh the ingredients and set aside.
2. The taro is cooked, peeled and stirred into a puree (the taro can also be pressed directly into a puree with a spoon, you can add an appropriate amount of sugar according to your personal taste) soak the raisins in advance to soften.
3. Cut the raisins into small pieces, add them to the taro puree and stir well for later use.
4. The yeast powder is melted with milk (within the amount) and poured into the flour.
5. Add milk and start kneading.
6. When the noodles are about to form a dough, add salt to continue mixing the noodles. (After adding salt is to avoid direct contact between salt and yeast powder to affect activity)
7. Make a smooth dough, cover it with plastic wrap and leave it in a warm place for fermentation.
8. Fermented to 2 times the size.
9. Put the dough on the mat to let air out and divide it into 6 equal parts.
10. Take a portion of rolled long noodles and add a small spoon of taro mash.
11. Fold the dough piece toward the center.
12. Fold up the bottom dough sheet and pinch the seal tightly.
13. Form an oval shape and place it down.
14. You can also roll the round dough piece into a round shape.
15. Put them in the baking tray one by one.
16. Sprinkle flour evenly on the surface with a small sieve (you can also put the flower pieces you like to print out the pattern)
17. Ferment again to 1.5 times the size, and cut a few slices with a sharp blade (not too deep to cut the knife edge to prevent the taro mud from flowing out)
18. Preheat the oven in advance: bake for 20 minutes at 175°C and 160°C. After baking, take it out and let it cool.
19. Finished picture.
20. Soft and chewy.
21. nutrition and health!
Tips:The temperature of each oven is different, please adjust it appropriately. It is recommended to reserve 10 grams of milk and add as appropriate depending on the state of the dough. Like a low-fat healthy diet, the bread is oil-free and sugar-free, and the filling can be added with appropriate amount of sugar according to personal taste.
