Eggs 1 40g

250 grams of high gluten flour

3 grams of salt

25 g sugar

4 grams of high-sugar tolerant yeast

Water 1 10 to 120g

30 grams of butter

Proper amount of taro paste

How to make taro bread?

Mix the ingredients except butter and knead into a smooth dough.

Add butter and knead until the film falls off. Actually, I'm lazy, just thick film.

Cover with plastic wrap and make it twice as big.

Take out the dough, knead it evenly and exhaust it, then relax it for 15 minutes.

Divide the dough, roll it into a circle, wrap it in taro paste, shape it, cover it with plastic wrap and ferment until it is 1.5 to 2 times larger.

After fermentation, it can be roasted directly, and interested friends can sprinkle powder and cut into packages.

Preheat oven 160℃ and bake for 20 minutes.