Purple Potato and Taro Mashed Bread
1.
Wash the purple sweet potato, peel it, and cut into thin pieces.
2.
The small taro I use does not need to be peeled. It is best to steam it in a bowl covered with plastic wrap, and steam in a steamer on high heat for 20-30 minutes until it can easily poke holes.
3.
After the taro is peeled, the net weight is 450 grams, 250 grams of purple sweet potato, and the ingredients are weighed out.
4.
Put the purple sweet potato and taro into the noodle bucket of the chef's machine, pour milk and sugar while it is hot, turn on the first gear to break the purple sweet potato and taro (use a stirring knife), and then turn to the second gear and beat for 10 minutes to puree. Stop and use a spatula to turn up the bottom of the noodle bucket to beat it evenly.
5.
After mashing, add honey and condensed milk, and continue to beat at 2 levels until the mixture is evenly mixed. Take out the purple potato and taro puree, seal and refrigerate for later use.
6.
Prepare the dough ingredients, cut the butter into small pieces to soften it and set aside.
7.
In the noodle bucket, first add egg liquid and milk (reserve 15 grams, depending on the state of the dough), pour in the high-gluten flour, the cooled purple potato taro puree, sugar and salt in the two corners, and the yeast is in the high flour. Dig a hole into it. Turn on the first gear and beat until there is no dry powder, then the second gear for 5 minutes, and the third gear for 2 minutes, until the thick film can be pulled out.
8.
Add the softened butter, turn to the 1st gear to mix, and let the butter slowly mix into the dough.
9.
Turn to gear 3 and knead until it expands and pull out the film. My cook machine takes about 8 minutes.
10.
Hit the film state as shown in the figure.
11.
Take out the dough, round it, cover it with plastic wrap, and perform the first fermentation at 25-28 degrees.
12.
7. For 50 minutes to 1 hour, send it to twice the size. Dip your fingers in flour and poke holes without collapsing or shrinking.
13.
The fermented dough is taken out and gently pressed to exhaust.
14.
Divide equally into 12 portions, hold the dough in a C-shape with your hands reversed, and roll it counterclockwise.
15.
Cover with plastic wrap and relax for 15 minutes.
16.
Make filling balls during relaxation. If the purple potato taro mash is too sticky, you can mix in 20-30 grams of fried glutinous rice flour, the taste will not be much different.
17.
Weigh 30 grams of purple potato and taro mash, round and squash, add 4-5 grams of mozzarella cheese and 2-3 grams of pork floss.
18.
Then wrap the shredded cheese and pork floss with purple potato and taro mash, so that there are no gaps. Make 12 servings.
19.
Take a loose dough, flatten it, and roll it out from the middle to the sides to make a round shape. Put the filling balls on.
20.
Wrap the dough and squeeze it tightly. Shape it and put it on the baking tray. After everything is wrapped, put the baking tray into the oven, fermentation gear, temperature 30, humidity 85 (put a cup of hot water to increase the humidity), and perform a second round, about 30 minutes, and double the size. Press the dough lightly with your hand to slow rebound .
21.
When the fermentation is almost complete, take out the baking tray and preheat the oven up and down to 175 degrees. At the same time, use a cutting knife to quickly cut each dough, not too deep, and then put it in the middle of the preheated oven and bake for 18 minutes.
22.
Take it out of the oven and transfer it to a cooling rack to cool it down. It works well when eaten while it is hot.
Tips:
Tips: 1. Add the reserved milk depending on the situation. The kneaded dough is soft and not sticky.
2. Purple potato and taro should be steamed with plastic wrap to prevent the taro from being too humid.
3. The drawing effect depends on the shredded mozzarella cheese, which cannot be omitted. It's best to eat while it's hot.
4. When you make noodles, you can use your own cook machine or bread machine to knead the noodles.
5. The baking temperature and time are fine-tuned according to your own oven, mine is a 30L oven
