Sweet bread with taro paste in soup(tang zhong yu ni xian tian mian bao )

Sweet bread with taro paste in soup

Introduction:

"Soft and delicious, sweet bread with taro paste in the soup"

Production steps:

Step 1: mix 100 grams of water with 20 grams of high flour, slowly heat it to about 65 degrees in a milk pan over a low heat, keep stirring during heating, turn off the heat when the texture begins to appear, spread it out, cover it well and keep the humidity

Step 2: put all the main ingredients except taro and butter into the bread maker, first put the wet ingredients, then put the dry ingredients

Step 3: select automatic flour mixing program for bread maker

Step 4: after the first mixing procedure, the dough is smooth and can be pulled out of the ordinary expansion film, then add butter, and then start the mixing procedure to complete the second mixing

Step 5: cut a piece of bread to pull out the film, and make a hole with your finger. It's serrated, which can be used to make soft bread and ferment

Step 6: when the dough is twice as large, you can take it out to exhaust

Step 7: take out the dough

Step 8: divide the dough into 9 pieces of 80 grams, cover with plastic wrap and wake up for 15 minutes

Step 9: take out the taro paste prepared in advance and knead it into a ball of about 35g

Step 10: take out the bread and roll it out

Step 11: wrap the taro dough

Step 12: roll the dough into a circle

Step 13: cover the whole bread with plastic wrap and put it into the oven for fermentation

Step 14: in order to keep the temperature and humidity in the oven, we can put a bowl of boiling water on the bottom of the oven and pay attention at any time. If it is not warm enough, we can change a bowl of boiling water

Step 15: when the bread is twice as big, we take it out, brush the egg liquid, and light a few sesame seeds

Step 16: preheat the oven 180 degrees, put in the bread, middle layer, heat up and down for 20 minutes

Step 17: after 20 minutes, the delicious bread is out of the oven

Step 18: Although the appearance is not good-looking, it's delicious. The crust of the freshly baked bread is a little hard, but when it's not too hot, the crust is soft and the tissue is soft. When the bread is not hot, it can be packed in fresh bags to extend the softness of the bread

Step 19: how to make taro paste: steam taro in a pot and peel it

Step 20: mix the milk, sugar and condensed milk

Step 21: knead taro into taro paste and powder it as much as possible

Step 22: put Yu mud into the mixed milk and stir well

Step 23: put the mixed Yu mud into the refrigerator and refrigerate until it is used

Materials required:

High gluten flour: 317g

Milk powder: 26G

Sugar: 40g

Salt: 2.6 G

Yeast: 4 g

Soup: 100g

Water: 112 G

Egg liquid: 39G

Butter: 30g

Taro paste: 315g

Taro: 500g

Milk: 15g

Fine granulated sugar: 30g

Condensed milk: 20g

Sesame: a little

Precautions: 1. Yeast should not be in direct contact with sugar and salt, so as not to affect the yeast activity. 2. Pay attention to the temperature when kneading flour with bread maker. It is best to use cold water and flour, and take the eggs out of the refrigerator when using them

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Yu Ni Xian Tian Mian Bao