Taro Mashed Bread
1.
Put the soup ingredients into the pot and heat on a low heat, while stirring, remove the fire and let cool
2.
Put the material in A into the bread machine, then put sugar in one corner of the bread machine, salt on the other side, put the powder in the middle, and put the yeast in a hole in the middle of the powder (no contact with wet materials) and cycle twice dough program, knead to the expansion stage
3.
Unplug the bread maker and leave it to ferment for 1 hour until the bread is twice as large. Dip the flour with your fingers, press a little bit, it won’t spring back, and the dough on the side won’t shrink
4.
Reduce the body's air, divide it into 10 equal parts, knead the dough and ferment for 15-20 minutes in the middle, steam the taro and press it into taro puree, pat the dough flat, add taro puree filling (about 25g) and wrap it tightly
5.
Pinch the mouth down and roll out into an oval shape
6.
Fold the long side in half, then fold the short side in half, then cut it in the direction shown in the figure, don’t cut it, and then flatten it.
7.
Slightly flatten it with your hands, place it in a warm place and ferment to twice its size. Finally, coat the surface with egg liquid and put it in the oven at 350 degrees for 18 minutes.
