Taro used to make bread stuffing how to modulate, taro to make bread stuffing if you want to taste good, it is best to add light cream and sugar, or butter and sugar, or directly with full fat sweet milk powder production, the least is to add some milk and sugar, the first three main recommendations, the last add milk is no other ingredients when used again, because the taste of the milk is too light, made into bread stuffing is rarely able to eat the milky flavor. The following is to share with you the practice of taro stuffed bread.
==== Taro Bread ====
Making recipe: 270 grams of high-gluten flour, 36 grams of sugar, 1 gram of salt, 4.5 grams of yeast, 150 grams of water, 1 egg, 15 grams of milk powder, 23 grams of butter. Taro filling: 4 small taro, light cream and sugar moderate.
Methods:
1. High-gluten flour and sugar, salt, milk powder, mix well together, yeast in 50 grams of water slowly stirring, stirring until the yeast is completely melted, making yeast water, flour in the first 100 grams of water, and then add an egg, and finally poured into the yeast water into the dough, kneaded until there is no flour particles can be, the butter is softened at room temperature, the butter and dough kneaded together, so that the dough and butter completely. The butter was softened at room temperature, and the butter was kneaded together with the dough.
2. Put the dough into a plastic bag, put it into the freezer for 20 minutes, take out the dough and knead until the surface is very smooth, there is a layer of film like a blown up balloon, cover with a damp towel and relax for 10 minutes, knead the relaxed dough again, then divide it into small, even-sized pieces, roll out the small pieces of dough, cover with a damp towel and relax for 10 minutes, then roll out the small pieces of dough, cover with a damp towel and let it rise for 20 minutes. Cover with a damp towel and let rise for twenty minutes.
3. Wash and peel the taro, then clean it again. Cut the small taro into two halves, steamed on the steamer, steamed taro mashed into a puree, poured into the right amount of light cream, and then add the right amount of sugar and mix well, let cool and spare. This step should be done before the production of bread, because the taro filling can not be hot, it will accelerate the bread fermentation, if it is too hot will be the yeast scalded to death to affect the fermentation.
4. Roll the dough into a thin sheet, wrap it in the appropriate amount of taro filling and pinch it tightly to close the mouth, place the part of the mouth downward, and set it on a baking sheet, adjust the oven to the wake-up function, and put a small cup of boiled water to increase the humidity, and then put it in the bread to wake up for 40-60 minutes, and then let it rise until it doubles in size. Remove the bread surface brush a layer of egg wash, sprinkle sesame seeds, preheated oven 190 degrees Celsius, 180 degrees Celsius, bake for about 15 minutes on the surface of the golden brown can be.
Summary: taro filling is not sold outside of the kind of purple color, all purple color taro filling is put taro flavor of the color oil. Is a kind of food coloring, do it yourself taro filling and taro color is no different, if you do not like to eat creamy taro filling, you can add the right amount of honey in the steamed taro, as well as the ability to mix a very tasty bread filling.