Taro pudding (steamed bread with taro stuffing)(yu ni bao yu ni xian man tou )

Taro pudding (steamed bread with taro stuffing)

Introduction:

"Sweet taro pudding is a good choice for breakfast!"

Production steps:

Step 1: wash taro (omit if peeled)

Step 2: steam or pressure cooker (about 8 min)

Step 3: peel the steamed taro (omit if it has been peeled)

Step 4: add appropriate amount of white granulated sugar while it's hot (sugar can be added a little bit more, which will be used for stuffing later). I'm afraid to be fat, so I don't add lard. Small taro is very moist, no lard taste as good, if not small taro, the best lard

Step 5: crush the taro with a spoon and mix the sugar until it is completely melted. The amount of sugar can be added according to personal taste, and the degree of taro crushing can also be according to personal preference. If you like delicate, you can add an appropriate amount of lard to mix well and pass the sieve

Step 6: add a pinch of salt and a little white granulated sugar to the flour (salt can make it stronger, and white granulated sugar is good for fermentation),

Step 7: take an appropriate amount of yeast (my noodle: yeast is about 100:1) and boil it with a little warm water

Step 8: yeast water into the flour, and then into the hydration dough (can also add milk), dough on the basin, cover, put in a warm place fermentation

Step 9: when the dough is fermented and expanded to about twice the original volume, dip the index finger with flour and insert it into the middle of the dough. If the pit left does not rebound back, the fermentation is completed.

Step 10: cover your hands with flour, take out the fermented flour, knead evenly, and let the gas produced by fermentation be discharged. Divide the dough into several small dosages, take a large container, spread a small amount of flour at the bottom, put the small dosages in the container, cover them, and put them in a warm place for secondary fermentation

Step 11: after the second fermentation, roll the dough with a rolling pin into a thick middle and thin edge dough, and put an appropriate amount of taro in the middle of the dough

Step 12: close the mouth like a steamed bun, then put it upside down (close the mouth down), and it becomes a taro bag

Step 13: put some cold water in the steamer, and lay a piece of clean gauze on the steamer drawer. When the water in the steamer boils and the steam comes out, pack the taro paste on the steamer drawer. The distance between the steamed buns must be enough, because the steamed buns will expand again in the process of steaming

Step 14: steam for 10 minutes and then turn off the heat. Don't be impatient at this time. Wait for 5 minutes before opening the lid. Otherwise, the white and fat steamed buns will shrink and the surface will wrinkle

Step 15: face and soft, although into a steamed bread, but the heart is still a steamed bun Oh!

Materials required:

Taro: right amount

Flour: right amount

Angel yeast: right amount

Milk: moderate

White granulated sugar: right amount

Salt: a handful

Note: 1. The amount of sugar in taro stuffing depends on personal taste. 2. I use small taro for taro stuffing, which is very moist and tastes good without lard. If you don't use small taro, it's better to add lard. 3. Adding a pinch of salt in the flour can improve toughness, and adding a little sugar is conducive to fermentation. 4. The flour can be mixed a little harder, or it will fall flat after making steamed buns. 5 Qi yeast doesn't need to worry about the problem of sour, because it is pure yeast. 6. When steaming steamed buns, the distance between each steamed buns should be enough, because the steamed buns will expand again. 7. After steamed steamed, the steamed buns should be cooled for 5 minutes, and then the lid of the pot should be opened. Otherwise, the white and fat steamed buns will shrink and the surface will be wrinkled

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Yu Ni Bao Yu Ni Xian Man Tou