Milky taro bread

Overview

Taro is the seasonal food in winter. I have been thinking about Teacher Meng’s coconut milk and taro bread for a long time, and only at this time can it be realized. However, I don’t have coconut milk, and I am always impatient to go shopping overseas just for a small amount. If not, just substitute milk, although it will lack the sweet coconut flavor. Knead the dough by hand. Returning from the machine age to the manual age, I suddenly felt the many benefits of kneading dough by hand. For example, it consumes energy to prevent obesity; if you sit in front of the computer for a long time, beating the dough can also activate the shoulder joints and prevent frozen shoulder; stabilize the lower body and enhance leg strength. . . . Kneading dough is really not a painful thing. A long time ago, I saw someone kneading dough by hand. They said that they could pull out a beautiful thin film by beating and kneading the dough as many times as they wanted. Now that I think about it, I really question such quantitative indicators. In fact, there is no need to think about how many times it has been rubbed, how many times it has been dropped, or how much time it will take. Just thinking about the dough and feeling its little changes, I suddenly looked up and it only took ten minutes from adding oil to the dough. . . . Without the specifications of the mold, the dough after fermentation developed laterally and became flat and wide, but it did not affect the taste at all. . .

Tags

• baking
• old man
• bread
• breakfast
• afternoon tea
• butter
• coconut
• high gluten flour
• taro shreds
• white sugar
• whole eggs
• dry yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Soup ingredients: 15 grams of whole eggs, 5 grams of fine sugar, 2 tablespoons of high-gluten flour, 30 grams of milk,

   

2. 2 Pour the whole eggs, caster sugar, and flour into the pot and stir evenly

   

3. 3 Add milk

   

4. 4 Mix well

   

5. 5 Heat over low heat, stirring constantly until it forms a dough, turn off the heat and let cool

   

6. 6 Cover with plastic wrap and refrigerate for 1 hour until ready to use

   

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

   

8. 8 Take half of the tangzhong and mix it with other dough ingredients except butter, coconut and taro shreds

   

9. 9 Knead into a smooth ball and add butter

   

10. 10 Continue kneading until the film is stretched

    

11. 11 Mix coconut and taro shreds and mix well

    

12. 12 Add the dough and knead well

    

13. 13 Put it into a large bowl and let it ferment until the dough grows

    

14. 14 Deflate, roll into a ball, and relax for 10 minutes

    

15. 15 Roll out into a square about 12cm long

    

16. 16 Roll up into a cylinder

    

17. 17 Cut into 3 equal parts

    

18. 18 Make a cut at 1/2 of the surface of each piece of dough,

    

19. 19 Turn the knife edge upward,

    

20. 20 The last 25 minutes of fermentation will allow the dough to grow

    

21. 21 Brush the surface with egg wash

    

22. 22 Sprinkle with white sugar

    

23. 23 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 15 minutes

    

24. 24 Golden on the surface, out of the oven