Ingredients: 200g high-gluten flour, 30g fine sugar, 2g salt, 96g water, 14g whole egg liquid, 7g milk powder, 3g yeast, 16g vegetable oil, 150g taro puree, brush the surface with a small amount of whole egg liquid

Taro rolls How to make bread

Put all the ingredients into a dough mixer and mix until the dough expands.

The dough is fermented in a humid environment at 28 degrees Celsius until it doubles in size, which takes about 1 hour.

After the dough is deflated, divide it into 6 equal portions, cover with plastic wrap and let rest for 10 minutes. Divide the taro puree into 25g portions.

Roll the dough into an oval shape.

Turn the dough over, put 25g of taro paste into the dough, and pinch both ends tightly.

Use a rolling pin to roll it into an oval shape.

Use a knife to score 4 to 5 times on the dough.

Pull the dough, roll the two ends in opposite directions, tie it into a knot, roll it up and put it in a bread tray.

Put it in the oven to ferment for 60 minutes, take it out and brush the surface with egg wash. Preheat the oven to 180 degrees and bake for 12 minutes.