Taro stuffed bread

Taro stuffed bread

Overview

Every time I eat steamed taro, I will think of Liu Luo Guo. The taro eaten by others is so floury. The taro I bought has no flour, but is very gelatinous and extremely sticky. How about trying it as a bread filling? Steamed taro is added with some sugar and milk powder to make a filling. It’s really good and has a different texture!

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Ingredients

Steps

  1. Add milk, eggs and other liquids to the bread bucket in turn, add salt and sugar, sift in high-gluten flour, add yeast, start two dough kneading programs, then start the yogurt program, select fermentation for 60 minutes

    Taro stuffed bread step 1

  2. Steam the taro, press it into taro puree, add sugar and milk powder and knead well

    Taro stuffed bread step 2

  3. It’s quite sticky, so I use a small spoon to scoop out a spoonful to make a filling

    Taro stuffed bread step 3

  4. Take out the fermented dough, deflate it and knead it evenly

    Taro stuffed bread step 4

  5. Divide the dough evenly into 9 small pieces, cover with plastic wrap and leave for 15 minutes

    Taro stuffed bread step 5

  6. Take a piece of dough, flatten it, and wrap it with taro filling

    Taro stuffed bread step 6

  7. Close

    Taro stuffed bread step 7

  8. Wrap everything and put it on the baking tray, put it in the oven for secondary fermentation, 45 degrees for 40 minutes

    Taro stuffed bread step 8

  9. Take out the fermented dough and brush with egg wash. Preheat the oven and bake at 160 degrees for 20 minutes

    Taro stuffed bread step 9

  10. Out of the oven.

    Taro stuffed bread step 10

  11. OK! Pretty good.

    Taro stuffed bread step 11