Super soft taro flower bread(chao ruan yu ni hua duo mian bao )

Super soft taro flower bread

Introduction:

"After finishing a few hamburger molds, I thought of the flower bread I made last time. However, the recipe this time is totally different from that last time. I added steamed taro paste. Don't be stingy about this taro paste. It makes the bread very soft. It tastes pretty good on the second day and the third day. Unfortunately, I forgot to oil the mold, and the bread was broken when demoulding I'm in a mess. I've lost my face. I took this finished picture to my office desk, and my computer keyboard is still visible in the background. "

Production steps:

Step 1: mix all the ingredients in the main ingredients together and knead them into a smooth dough. Then add corn oil and knead until the film can be pulled out.

Step 2: ferment to 2.5 times the size, and press gently without retraction.

Step 3: divide the fermented exhaust into twelve dough of the same size and relax for 20 minutes.

Step 4: rub long strips.

Step 5: braid and press both ends with hands.

Step 6: roll up from one end.

Step 7: put it into the hamburger mold. (be sure to brush oil)

Step 8: ferment to twice the size.

Step 9: brush the egg.

Step 10: Sprinkle coconut.

Step 11: preheat the oven at 175 degrees for 18 minutes. Let cool.

Step 12: super soft bread.

Materials required:

Taro paste: 77g

Milk: 120g

Fuqiang powder: 240g

Sugar: 25g

Salt: 2G

Yeast: 3 G

Corn oil: 25g

Coconut: right amount

Egg liquid: right amount

Note: 1, taro mud water content is different, please pay attention to the appropriate amount of water. 2. Pay attention to observe when baking, and cover with tin foil when the color is deep.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chao Ruan Yu Ni Hua Duo Mian Bao