Winter Warm Toast-taro Toast

Name: Winter Warm Toast-taro Toast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Jinshan Japanese Toast Powder; 110g Milk (set aside a little for adjustment); 40g Caster sugar; 1 egg; 3g salt; 35g butter; 3g yeast; 10g condensed milk; 150g Taro paste filling

by Bell Baking

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The weather is cold again. At this time, eating a piece of hot taro mashed toast and a sip of fragrant milk tea, it couldn’t be warmer.
Making toast is not like making ordinary sweet bread. Toast flour with high protein content must be used. Jinshan Japanese-style toast flour selects 100% imported high-quality wheat, which is fine in quality, good in drawing, good elasticity, easy to film, and effective Yes, I recommend it.

Ingredients

250g Jinshan Japanese Toast Powder
110g Milk (set Aside A Little For Adjustment)
40g Caster Sugar
1 Egg
3g Salt
35g Butter
3g Yeast
10g Condensed Milk
150g Taro Paste Filling

Winter Warm Toast-taro Toast

1. Prepare all ingredients

2. Knead the dough with the post-oil method to pull out a large smooth and uniform film, also called glove film or fingerprint film. Jinshan Japanese-style toast powder is good for filming, but you must pay attention to the water consumption. If you use it for the first time, it is recommended to add water several times.

3. Put the dough into an environment of about 28 degrees to ferment to twice its size. When fermenting, put the taro paste in a fresh-keeping bag and roll it into thin slices and freeze hard for use.

4. Vent the fermented dough and divide it into two equal parts. Round and relax for 20 minutes, then roll out into a rectangular shape, cut the mashed taro slices into two, and place one on top. See the picture for size.