Leaf-shaped taro bread

Overview

Bread delayed by various unexpected tasks. The weather is getting colder and colder, so I finally used the oven to ferment. Otherwise, it is difficult to predict when it will grow large enough. On a cold and humid day, only the kitchen is the warmest place. In the oven, the orange light glows and the timer clicks. A warm smell wafted over. Leaves grow and fall, fall and grow again. . .

Tags

• baking
• butter
• high gluten flour
• sugar
• taro
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 Fillings: 66 grams of taro, 10 grams of butter, 20 grams of sugar

   

2. 2 Peel and steam the taro,

   

3. 3 Mash with a fork while still hot.

   

4. 4 Add sugar and butter,

   

5. 5 Mix well and set aside.

   

6. 6 Dough: 90g high-gluten flour, 13g sugar, 1g salt, 50g milk, 2g dry yeast, 9g butter

   

7. 7 Pour the dough ingredients except butter into the bread machine and start the dough mixing process.

   

8. 8 Stir into a smooth dough, add butter and knead again.

   

9. 9 Stir until the film can be pulled out.

   

10. 10 Put it into a large bowl for basic fermentation.

    

11. 11 The dough will double in size.

    

12. 12 Exhaust, cut into thirds and round. Relax for 10 minutes.

    

13. 13 Roll it into a round shape and add one third of the filling.

    

14. 14 Wrap into triangle.

    

15. 15 With the seam facing down, place it on a baking sheet for final fermentation.

    

16. 16 Let the dough double in size, sift low-gluten flour over the surface, and cut out leaf vein shapes with a razor blade.

    

17. 17 Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15 minutes.

    

18. 18 The surface is golden brown and comes out of the oven.