1. Raw materials. In the previous section, the unit of raw materials is milliliters (I use a measuring spoon to measure, and I can only use volume units). When converted into grams, it is roughly: 240 grams of all-purpose flour, 100 grams of taro, 35 grams of sugar, and yeast ( Dry) 3 grams, 5 grams of salt.
2. Prepare taro mash. Because I want to mash the yam and knead it in the noodles, first steam the yam until soft. It takes about 40-50 minutes.
3. While steaming the taro, prepare the dry ingredients. 450ml of all-purpose flour + 5ml of salt + 25ml of white sugar (note that one tablespoon of sugar, or 15ml, is used to activate the yeast). After the ingredients are added together, stir well and set aside for later use.
4. When the yam is steamed until soft and can be easily inserted with chopsticks, prepare the dry yeast for activation. Yeast (dry) 5ml + 15ml white sugar + 30ml warm water (the bubbles from warm water are particularly uniform and dense). Add the ingredients together, stir well, and leave to ferment for 20 minutes in a warm place.
5. While fermenting, crush the taro.
6. After the fermentation is complete, pour in 45ml of vegetable oil + 100ml of milk + mixed dry ingredients + taro puree. Mix all the ingredients together and knead the dough with a smooth surface.
7. Cover the kneaded dough container with plastic wrap and leave it in a warm place to ferment for 2 hours to allow the dough to expand to twice its volume. I put it in the microwave.
8. Take out the dough and knead it slightly to expel some of the bubbles. Then the dough is divided into 2 equal pieces, and each portion is divided into 6 small doughs. The amount I gave can make a total of 12 small breads.
9. Put the kneaded buns in the baking tray and let them rest for 20 minutes to relax the dough and expand to about twice as large again. (I'm lazy, I used a muffin pan, it looks good in shape)
10. Preheat the oven to 190 degrees Celsius / 375 degrees Fahrenheit. After the temperature is reached, bake for 15-20 minutes (according to the fire power of your own oven). The fragrant buns are just out of the oven~
Tips:1. The bread is sweet overall. If you like less sweetness and stronger noodles, just replace the same milliliter of sugar with noodles. Similarly, if you don't want taro puree, just replace it with other dry materials that are equal to milliliters.
2. I don’t know how to knead the dough (I have never kneaded the situation where most people "tear a layer of film with their hands"), and I don’t know how to knead the inner texture of the bread to look best, so the article does not involve the kneading method. Sorry.
3. Cooking is very fun. I like whimsical ideas. Using a muffin pan to bake bread. It kills two birds with one stone-the shape is beautiful, and there is no need to buy an additional baking pan. If you also make round buns, it is worth considering~
