⭕Taro was steamed in a pan. I made a large amount of taro and steamed it directly in a steamer for 50 minutes.
⭕Add all the ingredients to the chef's machine and beat them evenly with K pulp.
Mini Milk Taro Mud Small Toast
❤Taro paste is really delicious, isn't it? two big Lipu taros made a large bucket of milk-flavored taro paste. last weekend, they made taro paste toast, taro paste wreath bread, and this mini toast sent today. the rest of the taro paste will be frozen and stored for use next time ~❤Soft dough with milk-flavored taro paste filling, full of milk flavor, as taro paste control can not love
Food Ingredients
Main Dough
high gluten flour
225g
Fine granulated sugar
36 grams
fresh yeast
7 grams
Milk powder
9 grams
whole egg
25g
Milk
90g
Water
45g
Salt
2.5g
Butter
18 grams
Milk Taro Mud Stuffing
Taro
1500g
Fine granulated sugar
80g
condensed milk
150g
purple sweet potato powder
10 grams
Milk
180g
light cream
100g
(large amount of filling, the remaining can be frozen, or reduced operation)
30 grams of dough each
Surface decoration
egg liquid
Almond slices
Step
1
2
🍨Save method
1⃣Refrigerate within 2-3 days to use up
2⃣Sealed sub-package, frozen for one month. After thawing, it may feel a little grainy and separated at normal temperature. As long as the microwave oven is slightly heated or the pan is slightly heated, the smoothness can be restored (⚠Warm, don't need to heat for too long)
1⃣Refrigerate within 2-3 days to use up
2⃣Sealed sub-package, frozen for one month. After thawing, it may feel a little grainy and separated at normal temperature. As long as the microwave oven is slightly heated or the pan is slightly heated, the smoothness can be restored (⚠Warm, don't need to heat for too long)
3
1⃣Mix all ingredients except butter and salt to the expansion stage (thick film), add butter and salt and stir until the film can be pulled out.
2⃣️ The dough is fermented to 2 times the size at a time. Finger dipped in flour, poke hole basically does not retract is fermented
2⃣️ The dough is fermented to 2 times the size at a time. Finger dipped in flour, poke hole basically does not retract is fermented
4
3⃣The fermented dough is divided into 8 parts (about 57g/piece) on average, rounded and relaxed for 15 minutes.
4⃣Roll out the relaxed dough (about 10*20cm), turn it over, apply 30g taro paste filling, and roll it up.
4⃣Roll out the relaxed dough (about 10*20cm), turn it over, apply 30g taro paste filling, and roll it up.
5
5⃣Roll the rolled dough to a length of about 15cm, cut 3 strips (one end is not cut off), and tie 3 braids. Collate the dough at both ends to the middle of the bottom, and pinch it tightly.
6
6⃣The dough is put into 8 long square molds, and the two are sent to the full mold.
7⃣️ Brush egg liquid on the surface of the dough and decorate with almond slices
7⃣️ Brush egg liquid on the surface of the dough and decorate with almond slices
7
8⃣Baking, Hessy i7, 165 degrees on fire and 175 degrees on fire, 22-25 minutes
(⭕When I was baking, the fire was turned up, the skin under it was a little thick, and the recipe had been changed).
(⭕When I was baking, the fire was turned up, the skin under it was a little thick, and the recipe had been changed).
8
9
10
11
about
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