Accessories: 250g of purple potato, 450g of taro, 50g of fine sugar, 30g of honey, 0/5g of condensed milk/kloc-,0/00g of milk/kloc-,20-30g of cooked glutinous rice flour, 50g of shredded mozzarella cheese and 30g of meat floss.
1. Wash, peel and slice purple potato.
I don't need to peel taro. It is best to put it in a bowl and steam it with plastic wrap. Steam in a steamer for 20-30 minutes until it can be easily poked open.
3. After peeling taro, take 450g net weight and 250g purple potato, and weigh out the ingredients.
4. Add the purple potato and taro into the batter bucket of the chef's machine, pour in the milk and sugar while it is hot, and break the purple potato and taro at 1 gear (with a mixing cutter), then turn to the second gear 10 minute and mash. You can stop turning the bottom of the batter bucket with a scraper halfway and stir it evenly.
5. After mashing, add honey and condensed milk, and continue to stir evenly in the second gear. Take out the purple potato taro paste and seal and refrigerate for later use.
6. Prepare the dough material, cut the butter into small pieces and soften it for use.
7. In the batter bucket, add the egg liquid and milk (15g reserved, depending on the dough state), pour in the high-gluten flour, put the cooled purple potato mashed potatoes, sugar and salt in two corners respectively, and then dig holes in the high-gluten flour and put them in. Open the 1 gear until there is no dry powder, then the second gear for 5 minutes and the third gear for 2 minutes until the thick film can be pulled out.
8. Add softened butter, turn to 1 and stir, and let the butter slowly mix into the dough.
9. Turn to the third gear to knead and swell, and pull out the film. My chef machine takes about 8 minutes.
10, and the filming status is shown in the figure.
1 1. Take out the dough, round it, cover it with plastic wrap, and conduct the first fermentation at 25-28 degrees.
12. Take out the fermented dough and gently press it to exhaust.
13, divided into 12 portions, and the dough is held counterclockwise in an inverted C shape.
14, cover with plastic wrap and relax 15 minutes.
15. Weigh 30g of purple potato taro paste, knead it into a round shape and flatten it, and add 4-5g of mozzarella cheese and 2-3g of pork floss.
16. Then, wrap the shredded cheese and minced pork with purple potato and taro paste, leaving no gaps. Make 12 copies.
17, take a loose dough, flatten it, roll it around from the middle and make it into a circle. Put the stuffing ball on it.
18, the dough is wrapped and kneaded. After setting, put it in a baking tray. After all the packaging is completed, put the baking tray in the oven, ferment at 30 and 85 (add a cup of hot water to increase the humidity), and make the second round for about 30 minutes, and send it to twice the size. Gently press the dough with your hands and slowly rebound.
19, at the end of fermentation, take out the baking tray and preheat the oven up and down 175 degrees. At the same time, cut each dough quickly with a bag cutter, not too deep, then put it in the middle layer of the preheated oven and bake it for 18 minutes.
20. Take it out of the furnace and transfer it to a cooling rack for cooling. Just eat the drawing while it's hot.