Shredded taro bread with milk

Shredded taro bread with milk

Introduction:

"Taro is the right food in winter. I've thought about Mr. Meng's coconut milk taro bread for a long time, and it's only at this time that it can be realized. However, there is no coconut milk, also always impatient for a little amount to wantonly Amoy. If you don't have it, change the milk, though less sweet coconut. Knead noodles by hand. From the machine age back to the manual age, I suddenly feel many benefits of hand kneading noodles. For example, if you spend energy to prevent obesity; if you sit in front of the computer for a long time, you can also activate the shoulder joint and prevent periarthritis of the shoulder by beating dough; if you tie the footwall steadily, you can enhance leg strength.... Kneading noodles is not a painful thing. A long time ago, I saw you knead the dough by hand. I said that you could pull out a beautiful film by kneading it as many times as you beat. When I think about it now, I really question such quantitative indicators. In fact, you don't have to think about how many times you rub, how many times you fall, or how much time it will take. Just think about the dough, feel it a little bit of change, suddenly look up, from refueling to film, but also only ten minutes.... There is no standard mold, and the final dough after fermentation develops horizontally and becomes flat and wide, but it doesn't affect the taste at all

Production steps:

Step 1: soup ingredients: 15g whole egg, 5g fine sugar, 2 teaspoons high gluten powder, 30g milk,

Step 2: pour the whole egg, sugar and flour into the pan and stir well

Step 3: add milk

Step 4: mix well

Step 5: heat over low heat, stir continuously until the mass is formed, turn off the heat and let cool

Step 6: cover with plastic wrap and refrigerate for 1 hour

Step 7: Main dough: 100g high gluten flour, 15g fine granulated sugar, 1 / 16 tsp salt, 55g milk, 1 / 2 tsp dry yeast, 8g butter, 5g coconut, 50g shredded taro

Step 8: take half of the soup seed and mix it with the ground mass except butter, coconut and taro

Step 9: knead into a smooth ball and add butter

Step 10: continue kneading until the film is pulled

Step 11: mix coconut and taro

Step 12: add the dough and knead well

Step 13: put into a large bowl and ferment until the dough grows

Step 14: exhaust, round and relax for 10 minutes

Step 15: roll out a square about 12 cm long

Step 16: roll up into a cylinder

Step 17: cut into 3 equal parts

Step 18: cut the edge at 1 / 2 of the dough surface,

Step 19: turn the blade up,

Step 20: ferment for 25 minutes and the dough grows

Step 21: brush the surface with egg liquid

Step 22: Sprinkle with sugar

Step 23: put into the oven, middle layer, 180 degrees up and down, bake about 15 minutes

Step 24: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 100g

Sugar: 15g

Salt: 1 / 16 TSP

Milk: 55g

Dry yeast: 1 / 2 teaspoon

Butter: 8g

Coconut: 5g

Shredded taro: 25g

Whole egg: 15g

Sugar: 1 tsp

Note: with coconut and taro mixed, can reduce humidity, easier to knead into the dough. The fermentation time depends on the actual temperature. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet