Name: Milk Taro Bread
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 1/16 teaspoon salt; 15g Caster sugar; 1/2 tsp Yeast (dry); 55g milk; 8g butter; 5g Coconut; 50g taro; 15g Whole egg; 1 tablespoon White sugar

Milk Taro Bread

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Taro is the seasonal food in winter. I've been thinking of Teacher Meng's coconut milk and taro bread for a long time, and it is only at this time that it is possible to realize it. However, without coconut milk, I am always impatient to go shopping for a small amount. If you don’t have it, change the milk, although the sweet coconut fragrance is less.
Knead the dough by hand. Returning from the machine age to the manual age, I suddenly felt the many benefits of hand kneading. For example, use physical energy to prevent obesity; if you sit in front of the computer for a long time, you can also activate your shoulder joints by beating the dough to prevent frozen shoulders; stabilize the lower plate to increase leg strength. . . . Kneading dough is really not a painful thing. A long time ago, I saw someone kneading dough by hand, saying that as many times as you beat and rub them, you can pull out a beautiful film. Thinking about it now, I very much question such quantitative indicators. In fact, there is no need to think about how many rubs or falls, or how much time it will take. Just thinking about the dough, feeling a little change in it, suddenly raised his head, and it took only ten minutes from oiling to filming. . . .
Without the specifications of the mold, the dough after the final fermentation develops horizontally, becoming flat and wide, but it does not affect the taste at all. . .

Milk Taro Bread

1. Soup ingredients: 15 grams of whole egg, 5 grams of caster sugar, 2 teaspoons of high-gluten flour, 30 grams of milk,
Main dough: 100 grams of high-gluten flour, 15 grams of fine sugar, 1/16 teaspoon of salt, 55 grams of milk, 1/2 teaspoon of dry yeast, 8 grams of butter, 5 grams of minced coconut, 50 grams of taro shreds Garnish: white sugar 1 tablespoon

2. Pour the whole egg, fine sugar, and high-gluten flour into the pot, mix well, add milk, and mix well. Put it on the fire, heat on a small fire, stir constantly until it is a dough shape, turn off the heat and let cool. Cover with plastic wrap, put it in the refrigerator for 1 hour and set aside

3. Take half of the soup and knead it with the dough ingredients except butter, coconut, and taro shreds. Add butter and continue to knead until the film is stretched. Mix the coconut and taro shreds evenly, add to the dough and knead well.

4. Put the dough in a bowl, ferment the dough to 2 times its size, vent, round, and relax for 10 minutes. Roll out a square about 12 cm in length and roll it into a cylindrical shape.

5. Cut into 3 equal parts, cut a knife at the center 1/2 of each piece of dough, turn the knife edge upwards, and leave it for 25 minutes. The dough will grow again.

6. Brush the surface with egg wash, sprinkle with white sugar, put it in the oven, in the middle, and bake for about 15 minutes, and the surface will be golden.

Tips:
Mixing shredded coconut with taro shreds can reduce the humidity and make it easier to knead into the dough.
The fermentation time depends on the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.