Taro Mashed Blood Glutinous Rice Soft European

Name: Taro Mashed Blood Glutinous Rice Soft European
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 52g egg; 28g Sugar; 2g salt; 100g Butterfly Pea Flower Water; 290g Arowana bread with wheat flour; 85g Polish species; 3g Dry yeast; 20g butter; 200g taro; 190g Purple potato filling; 100g Blood glutinous rice; 20g condensed milk

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

School has started, and it has returned to the previous normal morning time. Breakfast time is busy, so I like to make bread one day in advance. Wake up the next morning and add a glass of milk for a quick and easy breakfast. If you have time, you can fry again. egg.
Making bread is actually quite easy. First of all, you must choose a good bread flour that is wheat flour for Arowana bread, carefully selected 100% imported wheat as the raw material, good water absorption, and the finished bread has a delicate texture, soft taste, and elasticity. Easily out of the film. The bread making time is greatly shortened, and there is no need to knead the dough for a long time and wait for the film to come out.
In order to make the taste not monotonous, the bread is also filled with fillings, taro mash and purple potato, and blood glutinous rice. The softness has a bit of chewy texture. The soft bread is matched with thick fillings. A bite is soft and sweet, don't mention how delicious it is, the taste and texture are great, my son likes it very much. "

Taro Mashed Blood Glutinous Rice Soft European

1. Prepare all ingredients. 2.3.

Taro Mashed Blood Glutinous Rice Soft European recipe

2. Pour eggs, sugar, salt, and butterfly pea flower water into the inner pot of the cook machine.

3. Pour the golden arowana bread wheat flour, Polish seeds, and dry yeast, and start kneading at the 3rd gear.

4. After kneading, add butter, turn to 5 to knead the film.

5. The dough is fermented for 40 minutes, and the fingers do not retract when pressed.

6. After the dough is vented, divide into four parts, round and let stand for 10 minutes.

7. The taro is steamed in advance, pressed into a puree and then added with purple potato filling and mixed evenly.

8. The blood glutinous rice is simmered in a rice cooker with water, then add condensed milk and mix well.

9. Take a dough and roll it out, add taro filling and blood glutinous rice.

10. Wrap it like a bun, squeeze it tightly, with the seal facing down, put it on the borderless baking tray, and leave it to ferment for 20 minutes.

11. Sift high flour on the surface of the dough, cut out your favorite pattern with a blade, put it in the oven, and bake at 190 degrees for 20 minutes.

Tips:
1. Polish ingredients: 60 grams of high powder, 60 grams of water, 2 grams of dry yeast, mixed and fermented at room temperature for one hour, and then placed in the refrigerator for more than 12 hours before use.
2. The purple potato filling is ready-made, and it contains sugar, so there is no sugar in the taro mash. The purple potato filling can be reduced to 100g to make the taro flavor more prominent.
3. Butterfly pea flower water can be replaced with water, because one water has been soaked, the color of the second water in the bread is not obvious and can be ignored.
4. For the second fermentation, the fermentation time must not be too long, and the seal must be tight, otherwise it will be easy to reveal the stuffing.
5. The mold used is a small non-stick bakeware without edges.