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1. Prepare to blanch 30 grams of high-gluten flour, add 85 grams of boiling water and mix until the dry powder is invisible, set it aside to cool and put it in the refrigerator for more than 1 hour.
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2. Mix well with a spatula and let cool and cover with plastic wrap for later use.
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3. All the ingredients in the dough material (including the hot seeds) are mixed and kneaded into a smooth dough. Knead the dough to a coarse film state, add butter and continue kneading to the complete stage.
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4. A stronger transparent film can be pulled out.
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5. Put it into the container and cover with plastic wrap and place it in an environment of 25-28 degrees Celsius for basic fermentation.
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6. Divide them into 9 equal parts, and cover them with plastic wrap to relax.
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7. Roll it into an oval shape and place the taro paste in the middle of the dough.
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8. Fold the left and right sides toward the middle.
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9. Roll from top to bottom, squeeze the cuffs tightly, and the cuffs face down to prevent the cuffs from bursting during fermentation.
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10. Put it in the oven and transfer it to the fermentation area, put a cup of warm water, ferment to 1.5-2 times the size of the fermented bread, then you can preheat the oven up and down to 170 degrees for 10 minutes.
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11. Put it into the preheated oven and heat it up and down at 170 degrees for 20 minutes. After the finished product is out of the oven, move it to the grilling net and let it cool.
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12. Finished picture.
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13. Finished picture.
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14. Finished picture.
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15. Finished picture.
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Tips:1. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please press your own oven Temperature adjustment).
2. The filling can be added according to personal preference.
