Super Soft Taro Bread

Recipe:

High-gluten flour: 200g, water: 100g, whole egg: 30g, milk powder: 20g, granulated sugar: 20g, salt: 2g, high-sugar-resistant yeast: 2g, butter: 20g

Taro puree filling: Lipu taro: 300g, purple yam flour: 5g, sugar: 35g, condensed milk: 15g, light cream: 30g.

2, practice:

1, in addition to butter all the ingredients into the chef machine, knead a coarse film, add butter knead glove film. Cover with plastic wrap and refrigerate for 12-14 hours (3 degrees Celsius).

2. Remove from the oven and press lightly to vent. Divide into 12 equal portions, roll out and relax for 15 minutes, then roll out and wrap with the taro paste filling. Press lightly and place in a baking dish.

3: Place in the oven at 36 degrees with a bowl of hot water and let rise until 1.5 times its size.

4: After fermentation, spray the surface with water, put sliced almonds, put a layer of greaseproof paper on the surface and press a baking sheet. Preheat the oven and bake at 170 degrees Celsius for 20 minutes.