1. Add other ingredients to the steamed taro puree while it is warm and mix well.
2. Add 15 grams of wolfberry to 75 grams of water to make juice, and take 75 grams for use.
3. Put all the dough ingredients except butter into the bread machine to knead the dough.
4. Knead until the film is thick, add softened butter and continue to knead.
5. Knead until the film is formed, and proceed to basic fermentation.
6. Fermented to 2 times the size, just use your fingers to dip the flour and poke the hole without shrinking.
7. Divide the dough into 5 portions, round and relax for 15 minutes.
8. Take a dough, roll it out, turn it over, lay it horizontally, and thin the bottom edge. Spread the taro puree.
9. Roll up from top to bottom. Tighten the seal and squeeze it with a rolling pin.
10. Then wrap the other end, end to end, and make it into a circle.
11. Entrance kitchen 9076 fermented in baking tray
12. Ferment to 2 times the size, sprinkle with high flour, and cut the mouth. In the middle of the oven, 180 degrees for 20 minutes. .
13. Just let it out and let cool.
Tips:Tips:
1. The original side uses 200 degrees. I used a 32-liter small oven, so I used 180 degrees. If it is a built-in large-capacity oven, 200 degrees can be used.
2. If the color is too deep, tin foil should be added in time.
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