Taro paste milk bread

Overview

I ate a big taro on and off for several days. When I thought of making taro bread, there was only a small piece left. Once weighed, it is just enough for the taro bread, and the God of Heaven has the beauty of an adult. Teacher Meng’s taro bread has been abandoned many times because there is no flower mold like that, and there are no other molds of similar size. One day, I unexpectedly found a set of small cake molds of the twelve zodiac signs. This mold was the earliest one and was forgotten in the deepest corner. Seeing Teacher Meng's taro bread again, I suddenly thought that the size of this rediscovered mold should be similar. If it is not a non-stick mold, brushing it with some oil will make it easier to release it. There is a zodiac pattern hidden at the bottom, so no one will probably think of picking it up and taking a look. . . Everything is ready and everything goes smoothly. The mushroom-like taro bread is baked as scheduled

Tags

• baking
• children
• bread
• afternoon tea
• butter
• cake flour
• high gluten flour
• milk powder
• taro puree
• white sugar
• dry yeast
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Taro puree soup: 20 grams of taro puree, 10 grams of high-gluten flour, 50 grams of water

   

2. 2 Pour the taro paste soup ingredients into the pot

   

3. 3 Mix well

   

4. 4 Heat over low heat, stir constantly to form a paste, cover with plastic wrap after cooling, refrigerate for 60 minutes, and set aside

   

5. 5 Taro paste filling: 150 grams of taro paste, 15 grams of butter, 20 grams of white sugar

   

6. 6 While the taro puree is hot, add butter and sugar

   

7. 7 Stir and mix well

   

8. 8 Divide into 6 equal parts and set aside

   

9. 9 Main dough: 210g high-gluten flour, 20g fine sugar, 3g dry yeast, 1/4 tsp salt, 95g water, 15g butter

   

10. 10 Pour the taro soup and dough ingredients except butter into a large bowl

    

11. 11 Knead into a uniform dough and add butter

    

12. 12 Continue kneading until the film is stretched

    

13. 13 Place in a bowl, cover with plastic wrap, and proceed with basic fermentation

    

14. 14 Crispy pine grains: 15 grams of powdered sugar, 2.5 grams of milk powder, 25 grams of cake flour, 20 grams of butter

    

15. 15 Pour all the powder into a bowl and mix evenly

    

16. 16 Add butter

    

17. 17 Knead into coarse powder and set aside

    

18. 18 Let the dough double in size

    

19. 19 Divide the exhaust into 6 equal parts and round them

    

20. 20 Press it flat and add the taro paste filling

    

21. 21 Wrap it up, seal it downwards, put it into a greased cake mold, and ferment for 30 minutes

    

22. 22 When the dough rises, brush the surface with egg wash

    

23. 23 Sprinkle with pineapple flakes

    

24. 24 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 15 minutes

    

25. 25 Golden on the surface, out of the oven

    

26. 26 Immediate demoulding