Taro Mashed Meal Buns that Don’t Lose Net Red Bread
1.
Pour the ingredients except butter and red taro into the bucket of the bread machine in turn, followed by ice milk, salt, red sugar (put a corner of each), high-gluten flour, and dry yeast. Start the kneading program for about 15 minutes.
2.
Put 15g of butter in first, knead for about 20 minutes, then add 1g of butter once and knead it two or three times, then take out the dough and add the remaining butter to knead evenly.
3.
After kneading evenly by hand, just take out a small piece of dough and you can easily pull out the glove film!
4.
Knead into a dough, cover with plastic wrap, and ferment at room temperature to about 2.5 times the size, which takes about an hour. The fermentation time depends on your own situation, and the fermentation effect is better at room temperature of 25 degrees. If the fermentation time is too long or the temperature is too high, the finished bread will smell like alcohol!
5.
Wash the taro and boil it softly in water.
6.
Peel it, press it into puree, and put it in the refrigerator freezer for later use!
7.
After the fermented dough, take out the air, divide it into three equal parts, round them in turn, cover with plastic wrap and proof for a quarter of an hour. You can sprinkle an appropriate amount of high-gluten flour on the kneading mat to prevent the dough from sticking.
8.
Take a small piece of dough, knead it round and flatten it, put it in the taro mash taken out from the refrigerator, and then wrap it in sequence like steamed buns. You can put the taro mash as much as you like! I didn't add any sugar, it was the original taro mash!
9.
Place them on the baking tray one by one, leaving a little space in the middle, put them in the oven for second fermentation, and ferment at about 35 degrees for half an hour! Then, preheat the oven and bake at 200 degrees for about 20 minutes!
10.
It's out! The color is super beautiful, and you can smell a faint taro smell as soon as you turn on the oven, so satisfying! Unexpectedly, the skin is golden, but the inside is very soft!
Tips:
Eggs, milk, and taro mash are all refrigerated!
