Taro Bread

Name: Taro Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 160g High-gluten flour; 40g Low-gluten flour; 30g Light cream; 240g Homemade taro mash; 3g High sugar tolerant dry yeast; 110g Cold water; 20g Sugar; 2g salt; 18g butter; a little Sprinkle white sesame seeds on the surface; a little Brush egg liquid on the surface

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

I bought a few Lipu taro from the Internet a few days ago. Although the size is small, each weighs more than 1 kilogram with the skin, it is quite suitable to eat just one meal. I made one of the taro mashed taro and made a cake roll. There is still a bowl left, thinking about not to waste it. No, these taro mashed buns are out of the oven.

The taro mash is fried by myself, with only a small amount of sugar, condensed milk and whipped cream. Compared with the ready-made ones bought outside, it is really healthy and delicious.

Bread is not a snack in my house, it is basically a standard breakfast. It’s good to know how to make bread by yourself. Constantly develop new recipes, enjoy yourself, and let the family enjoy this different deliciousness.

The nutritional value of taro is not small, because it is rich in starch, it can be used as a part of the staple food, but also can be used in vegetables. Taro has the effects of invigorating the spleen and promoting dampness, and regular consumption can improve immunity. Lipu taro is the best taro in Guangxi. As a tribute of choice in Guangxi, it reached its peak during the late Sui Dynasty, especially during the Qianlong period of the Qing Dynasty. It also formulated special taro for the 2008 Beijing Olympic Games.

The buns with Lipu taro mud, in addition to their own wheat aroma, have more delicate aroma and delicate taste of taro mud, which is really unavailable outside. The taro bread I made is too greedy, delicious and nutritious. I never worry about supper, snacks, afternoon tea, and breakfast. The beautiful and delicious taro mashed bread, learn this recipe and never buy it in the store again.

Taro Bread

1. The main ingredients of the bread are ready: 160 grams of high-gluten flour, 40 grams of low-gluten flour, 3 grams of high-sugar-tolerant dry yeast, 30 grams of light cream, 110 grams of cold water, 20 grams of sugar, 2 grams of salt, 18 grams of butter, for filling A bowl of homemade taro mash;

2. Except the butter in the main ingredient of the bread, all the other ingredients are put into the kneading bucket of the chef's machine; I don’t have fine sugar and soft white sugar in my house. The coarse sugar used is not easy to melt, so I first put the coarse sugar and light cream. , Cold water and salt into the bucket, stir and melt before adding yeast, high and low gluten flour;

3. First use the cook machine's 1st gear to mix the ingredients evenly, then turn to 2nd gear to beat the dough. The dough is moist and smooth, and the thick film can be pulled out, and butter is added;

4. First, use the 1st gear to slowly melt the butter into the dough, and then turn to the 3rd gear for medium speed whipping. The dough is soft and smooth and does not stick to the wall of the basin. Pull a piece of dough, the dough is not sticky, and can gently hold out a transparent and elastic Film, kneading is over;

5. The dough is rounded and placed in a deep basin, covered with plastic wrap, and placed in a warm and humid place for basic fermentation;

6. I use a fermentation box, temperature 29, humidity 65, tentatively set for 2.5 hours, depending on the state of the dough to adjust the time; it can also be placed in the oven, use the fermentation gear, the temperature is controlled at about 30 degrees, put a bowl of warm water; the basic fermentation temperature Don't be too high, it will make the organization of the finished product too rough;

7. When the dough is twice the original size, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

8. Pour the dough on the chopping board. If it does not stick to your hands, do not sprinkle the flour. Gently tap the air to exhaust. Weigh into 6 equal parts, each dough is about 63 grams; knead the dough separately and let it loosen with plastic wrap or buckle for about 15 minutes; Press the dough with your fingers, and the dough will loosen in place without rebounding;

9. When the dough is relaxed, weigh the taro paste into 40 grams each, and round it for later use;

10. Take a loose dough, pat it gently to the size of the palm of your hand, and place the mashed taro in the middle of the dough;

11. Gather around to the middle, and seal tightly;

12. The seal is facing down, and the smooth side is facing up;

13. Flatten with your hands to form a small round cake with a diameter of 10 cm; use scissors to cut 6-7 knives in the center direction, each cutting edge is about 2 cm long, and cut completely;

14. Put the cut lacey taro bread dough on a non-stick baking tray, put it in a fermentation box for secondary fermentation, temperature 32, humidity 65, about 30 minutes; it can also be placed in the oven, use the fermentation gear, time control At 35 degrees, put a bowl of warm water overnight to increase humidity;

15. The raw bread is 1.5-2 times larger, the surface is brushed with a layer of egg liquid, and a little raw white sesame seeds are sprinkled in the middle; the oven starts to preheat 200 degrees;

16. Put the green body into the middle and lower layer of the preheated oven, and heat up to 180 degrees and lower to 200 degrees for about 20 minutes; adjust according to the actual situation of the oven used;

17. The baked taro bread is immediately out of the oven, and put in a bag when it reaches the hand warmth on the drying rack.

Tips:
1. The direct fermentation method used in this recipe, in order to prevent the bread from aging, try to eat it within 2 days;
2. The whipped cream is added to make the bread softer and more mellow;
3. Adding a small amount of low-gluten flour is also to increase the softness of the bread;
4. The flatter and larger the dough covered with taro paste, the more obvious the cut petals; on the contrary, the baked bread is similar to a bun, and the petals are simply glued together;
5. Production of taro mash: After scraping the skin of the Lipu taro, it is thinly sliced and steamed. It is pressed into a mash and mixed with an appropriate amount of sugar, condensed milk and light cream. Is more sticky;
6. The baking time and temperature are adjusted according to the actual situation of the oven, the size of the bread, the taste and color you like.