Taro toast(xiang yu tu si )

Taro toast

Introduction:

Production steps:

Step 1: soak soybean head 5 hours in advance.

Step 2: use soybean milk machine to beat pure soybean milk into soybean milk.

Step 3: filter out with a screen.

Step 4: 270 g high flour, 45 g Sugar, 3 g salt, 30 g milk powder, 25 g egg liquid, 20 g butter (or salad oil), 5 g dry yeast

Step 5: use 120 grams of filtered soybean milk to make a dough, use the post oil method, add butter and continue to mix until the complete stage.

Step 6: pull out the membrane.

Step 7: cover with plastic wrap.

Step 8: 120 grams of high flour, 80 grams of purple potato paste, 10 grams of butter (or salad oil), 2 grams of dry yeast, 30 grams of soybean milk, and make a smooth dough.

Step 9: ferment to 2-2.5 times.

Step 10: exhaust the dough, divide it into 3 equal parts and roll it round, cover it with plastic film and wake up for about 10-15 minutes.

Step 11: roll the white flour into a cow tongue shape and sprinkle with honey beans.

Step 12: roll the purple sweet potato paste dough into a thick tongue and cover it on top of 11.

Step 13: roll it up again

Step 14: put it in the toast box.

Step 15: take 40 minutes to get 8 points.

Step 16: preheat the oven at 190 ° for 45 minutes.

Step 17: pour out quickly after baking, cool and cut.

Step 18: toast.

Materials required:

Gaofen: 390g

Purple sweet potato paste: 80g

Sugar: 45g

Salt: 3 G

Soymilk: 150g

Milk powder: 30g

Egg liquid: 25g

Butter: 20g

Dry yeast: 5g

Honey bean: 100g

Note: 1: when mixing noodles, don't pour all soybean milk at one time. Add soybean milk according to the hardness of noodles. 2: Oven according to their own grasp. 3: Honey beans can be put or not. I just left them last time, so I put them. 4: Purple potatoes must be screened after steaming, so it will be more delicate!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Yu Tu Si