Name: Taro Creamy Bread
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 210g High-gluten flour; 3g Yeast (dry); 20g Caster sugar; 95g water; 1/4 teaspoon salt; 30g butter; 20g White sugar; 170g Mashed taro; 15g Powdered sugar; 2.5g milk powder; 25g Low-gluten flour

Taro Creamy Bread

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

A big taro, I ate it on and off for several days. When I think of making taro bread, there is only a small piece left. In short, it just meets the needs of taro mashed bread, Tiangong has the beauty of adults.
Teacher Meng’s taro mashed bread has been given up many times, because there is no such small flower mold, and there is no other mold of similar size. One day, I accidentally discovered that there was a set of small cake molds of the Chinese zodiac—the mold that I got back the earliest, and was forgotten in the deepest corner of the corner. When I saw Teacher Meng's taro bread again, I suddenly thought that the mold was rediscovered. Its size should be the same. It is not non-stick mold, it will be easier to demold by brushing some oil. There is a zodiac pattern hidden at the bottom, and it is estimated that no one would think of picking it up and taking a look. . .
Everything is ready, everything is going well, the mushroom-like taro bread is coming out as scheduled

Taro Creamy Bread

1. Taro puree soup: 20g taro puree, 10g high-gluten flour, 50g water Main dough: 210g high-gluten flour, 20g fine sugar, 3g dry yeast, 1/4 teaspoon of salt, 95g water, butter 15 grams of taro paste filling: 150 grams of taro paste, 15 grams of butter, 20 grams of white sugar. Puffy grains: 15 grams of powdered sugar, 2.5 grams of milk powder, 25 grams of low-gluten flour, 20 grams of butter

2. Pour the soup stock into the pot, stir evenly, heat on low heat, and keep stirring until it becomes a paste. Turn off the heat, cover with plastic wrap after cooling, put it in the refrigerator for 60 minutes, and set aside

3. Taro paste filling: Add butter and white sugar to the taro paste while it is hot, stir evenly, divide into 6 equal parts, set aside.

Puffed grains: Pour the powder into a bowl and mix well. Add the butter just taken out of the refrigerator and knead it into a coarse powder, set aside

4. Mix the soup dough with the dough ingredients except butter, knead into a uniform dough, add butter, and continue kneading until the film is pulled out. Put it in a large bowl, and leave it until the dough grows up. Exhaust, divided into 6 equal parts, rounded

5. Flatten the dough, wrap it in the filling, close it down, put it in a greased mold, and leave it to rise for 30 minutes. When the dough rises, brush the egg liquid on the surface, sprinkle the crumbs, put it in the oven, and bake for about 15 minutes at 180 degrees. The surface is golden, it will be released from the mold immediately

Tips:
There is no need to soften the butter for making crispy grains, and it can be used directly from the refrigerator and can be baked directly on the baking tray without a mold.
The fermentation time depends on the actual temperature.