Name: Milk Taro Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 15g Caster sugar; 1/16 teaspoon salt; 55g milk; 1/2 tsp Dry yeast; 8g butter; 5g Coconut; 25g Taro shreds; 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,

2. Pour the whole egg, sugar and flour into the pot and mix well

3. Add milk

4. Stir well

5. Heat on a small fire, stir constantly until a dough shape, turn off the heat, and let cool

6. Cover with plastic wrap and put it in the refrigerator for 1 hour.

7. Main dough ingredients: 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 shredded taro

8. Take half of the soup and mix it with the dough ingredients except butter, minced coconut and shredded taro

9. Knead into a smoother ball, add butter

10. Continue to knead to pull the film

11. Mix coconut and taro shreds, mix well

12. Add the dough and knead well

13. Put it in a large bowl, and leave it until the dough grows up

14. Exhaust, round, relax for 10 minutes

15. Roll out a square about 12 cm in length

16. Rolled into a cylindrical shape

17. Cut into 3 equal parts

18. Cut a knife edge at 1/2 of the surface of each piece of dough,

19. Turn the knife edge upwards,

20. The final fermentation time is 25 minutes, and the dough grows up

21. Brush egg liquid on the surface

22. Sprinkle with white sugar

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

24. Golden surface, baked

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.