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

Taro Creamy Bread

by Food·Color

4.7 (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 goes well, and the mushroom-like taro mashed bread came out as scheduled."

Taro Creamy Bread

1. Taro puree soup: 20 grams of taro, 10 grams of high-gluten flour, 50 grams of water

2. Pour the mashed taro soup seeds into the pot

3. Stir well

4. Heat on low heat, stir constantly to form a paste, cover with plastic wrap after cooling, refrigerate for 60 minutes, and set aside

5. Taro paste filling: 150g taro paste, 15g butter, 20g white sugar

6. While the mashed taro is hot, add butter and sugar

7. Stir and mix well

8. Divide into 6 equal parts, spare

9. Main dough: 210 grams of high-gluten flour, 20 grams of fine sugar, 3 grams of dry yeast, 1/4 teaspoon of salt, 95 grams of water, 15 grams of butter

10. Pour the mashed taro soup and the dough ingredients except butter into a large bowl

11. Knead into a uniform dough, add butter

12. Continue to knead to pull the film

13. Put it in a bowl, cover with plastic wrap, and start basic fermentation

14. Puffy grains: 15 grams of powdered sugar, 2.5 grams of milk powder, 25 grams of low-gluten powder, 20 grams of butter

15. Pour all the powder into the bowl and mix well

16. Add butter

17. Knead into a coarse powder, set aside

18. The dough grows to double the size

19. Exhaust is divided into 6 equal parts, rounded

20. Press flat, add taro paste filling

21. Wrap it up, close it down, put it in a greased cake tin, and leave it to rise for 30 minutes

22. The dough rises and the surface is brushed with egg wash

23. Sprinkle with crumbs

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

25. Golden surface, baked

26. Demold 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.