Leaf-shaped Taro Bread

Name: Leaf-shaped Taro Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g High-gluten flour; 13g Sugar; 1g salt; 50g milk; 2g Dry yeast; 9g butter; 66g taro

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Bread that was delayed by various unexpected missions.
The weather is getting colder and colder, and finally the oven is used to ferment. Otherwise, it is difficult to predict when it will grow large enough.
On a cold and humid day, only the kitchen is the warmest.
In the oven, the orange light made the timer rattle.
A warm smell floated.
leaf,
Grows and falls,
Falling and long. . . "

Ingredients

90g High-gluten Flour
13g Sugar
1g Salt
50g Milk
2g Dry Yeast
9g Butter
66g Taro

Leaf-shaped Taro Bread

1. Filling: 66 grams of taro, 10 grams of butter, 20 grams of sugar

2. The taro is peeled and steamed,

3. Smash it with a fork while it's hot.

4. Add sugar and butter,

5. Mix well and set aside.

6. Dough: 90g high-gluten flour, 13g sugar, 1g salt, 50g milk, 2g dry yeast, 9g butter

7. Pour the dough material except butter into the bread machine and start the dough mixing program.

8. Stir it into a uniform dough, add butter, and knead the dough again.

9. Stir until the film can be pulled out.

10. Put it in a large bowl for basic fermentation.

11. The dough has grown to double.

12. Exhaust, divided into three equal parts, rounded. Relax for 10 minutes.

13. Roll out into a round piece and add one-third of the filling.

14. Wrap into a triangle.

15. Close the mouth down, put it into the baking tray, and carry out the final fermentation.

16. The dough grows to twice the size, the surface is sifted with low-gluten flour, and the vein shape is cut out with a blade.

17. Put it in the oven, on the middle level, and fire up and down at 180 degrees, and bake for about 15 minutes.

18. The surface is golden and baked.

Tips:
The filling can also be put into the pan and stir-fried,
When cutting the bag, a sharp blade is needed to pull out a beautiful cutting edge.
The baking time and firepower need to be adjusted according to the actual situation.