Taro milk bread

Taro milk bread

Introduction:

"A big taro. I ate it off and on for several days. When I think of making taro bread, there is only a small part left. Once said, just enough taro bread needs, God has the beauty of success. Mr. Meng's Taro bread has been abandoned many times, because there is no such small flower mold and no other mold of similar size. One day, I unexpectedly found that there was a set of small cake mold of the Chinese zodiac, which was the earliest mold I got back, forgotten in the deepest corner. When I saw Mr. Meng's Taro bread again, I suddenly thought that the mold was rediscovered, and its size should be similar. Non stick mold, brush oil will be easier to demould. There is a design of Chinese Zodiac hidden in the bottom. It is estimated that no one would want to take it up and have a look... Everything is ready, everything goes well, the taro bread like mushroom head comes out on schedule

Production steps:

Step 1: taro paste soup: taro paste 20g, high gluten powder 10g, water 50g

Step 2: pour taro paste into the pot

Step 3: mix well

Step 4: heat over low heat, stir into paste, cool, cover with plastic film, refrigerate for 60 minutes, set aside

Step 5: taro paste: 150g taro paste, 15g butter, 20g sugar

Step 6: mashed taro while hot, add butter and sugar

Step 7: stir well

Step 8: divide into 6 equal parts for standby

Step 9: Main dough: 210g high gluten flour, 20g sugar, 3G dry yeast, 1 / 4 spoon salt, 95g water, 15g butter

Step 10: pour taro soup seeds and dough except butter into a large bowl

Step 11: knead well and add butter

Step 12: continue kneading until the film is pulled

Step 13: put it into a bowl, cover it with plastic film and ferment

Step 14: crisp granules: 15g sugar powder, 2.5G milk powder, 25g low gluten powder, 20g butter

Step 15: pour all the powder into a bowl and mix well

Step 16: add butter

Step 17: rub into a coarse powder and set aside

Step 18: double the size of the noodles

Step 19: divide the exhaust into 6 equal parts and round

Step 20: press flat and add taro stuffing

Step 21: pack, close down, put into the cake mold, and ferment for 30 minutes

Step 22: the dough is swollen and the surface is brushed with egg liquid

Step 23: Sprinkle with pine nuts

Step 24: put into the oven, middle layer, 180 degrees up and down, bake for about 15 minutes

Step 25: the surface is golden, and it's out of the oven

Step 26: demould immediately

Materials required:

Taro paste: 20g

GAOJIN powder: 210g

Water: 95g

Fine granulated sugar: 20g

Dry yeast: 3 G

Salt: 1 / 4 teaspoon

Butter: 15g

White granulated sugar: 20g

Powdered sugar: 15g

Milk powder: 2.5G

Low gluten powder: 25g

Note: the butter for making crispy granules doesn't need to be softened. It can be directly taken out of the refrigerator and used immediately. It can also be directly put on the baking plate without mold. The fermentation time should be determined according to the actual temperature.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet