Ingredients
1. Dough dough
milk powder
250g
fine sugar
15g
Salt
25g
dry yeast
3 grams
egg
2.8 grams
milk
1 piece (38 grams of shell removed)
butter
145 grams
fine sugar
10 grams
2. Filling material
10 grams
(1) Taro paste
taro
217 grams
fine sugar
20g
milk
28 grams
cream
125g
(2) Mashu
sliced almonds
Appropriate amount
None
Appropriate amount
None
None
None
None
None
13 grams
The recipe for taro paste and potato bread (Sam’s reprint)
- After kneading, perform one round at around 30 ℃ for 70 minutes. The temperature has been low recently, so I used refrigerated milk and eggs. I feel that the fermentation is slow. Next time, I will use room temperature ones.
- Steam 217 grams of taro until cooked, add granulated sugar, condensed milk, and whipped cream and mash.
- Mix all the ingredients of sweet potatoes (except butter) evenly, sieve them once, and steam them (I microwave high heat for about 3 minutes). Add butter, stir well, and rub with your hand until it’s not too hot. Then, repeatedly pull and tug until the sweet potatoes are brushed. Pack with plastic wrap and refrigerate for later use.
- Once completed.
- Divide into 9 equal parts and relax for about 15 minutes.
- Mash potatoes are also divided into 9 portions.
- Take a sweet potato and pull it open, then wrap it in taro paste.
- Roll out the dough and wrap it with sweet potato and taro paste filling.
- Plastic surgery is completed, followed by a second round at around 35 ℃ for 35 minutes.
- Second round completed. Preheat the oven by raising and lowering the heat to 180 ℃ in advance.
- Brushing egg mixture twice is better.
- Put on almond slices.
- bake. I baked it for 24 minutes.
- Bake for 13 minutes.
- Bake for 20 minutes.
- After baking, take it out.
- Let it cool down. The first time you do it, it’s often done the best.
- Very good!
- Satisfied with coloring.
- After drying until your hands are warm, open one and it’s perfect!
- The taste is fantastic! Worth trying!
