Old flour: 100g of high gluten flour, 70g of water, 1g of dry yeast

Practice: All ingredients are mixed well, kneaded into a smooth dough, fermented at room temperature for about 1 hour, covered with plastic wrap and refrigerated for 12 to 17 hours to standby, the amount of this recipe is 40g, the excess of the old noodle is divided into 50g or 60g a freezer to save

Taro puree filling: peeled Lipu taro 200g peeled purple potatoes 50g butter 10g granulated sugar (sugar substitute) 30g condensed milk 13g coconut milk 20g light cream / milk 30g

Practice: the taro and purple potatoes steamed to the extent that you can easily poke chopsticks into the degree of the steamed taro and purple potatoes while hot and butter, sugar, light cream into the cooking machine and stirred into the taro puree, into a Ziploc bag and refrigerated spare

spicy potatoes stuffing: water-ground glutinous rice flour. 60g cornstarch: 10g a copy of the recipe, divided into 50g or 60g a copy of frozen storage

Spicy potatoes stuffed: 60g corn starch: 10g water Yee: 25g sugar: 10g milk: 100g coconut oil (or corn oil: 15g

Practice: all the ingredients are mixed well, stir-fry over low heat until transparent to lift up the wire, not hot kneading for 10 minutes (or glutinous rice flour + corn starch + sugar + water Yee + milk mixed through a sieve in a pot and steam while hot to add the coconut oil mixture, kneaded until the coconut oil is absorbed). . Sealed and refrigerated standby, the remaining jicama can be frozen and stored, back to temperature can be used. Make the inner trap super

Main surface: high gluten flour 200g purple potato flour 10g granulated sugar 25g milk 140g dry yeast 2.5g old flour 40g salt 2g butter 20g

Steps:

1 will be in addition to salt and butter ingredients into the chef's machine, low-speed mixing, turn high-speed knead out of the coarse film, add salt and soften the butter, and continue to knead until nearly completely

2Roll the dough, room temperature 28 degrees Celsius, 75% humidity, relax for half an hour, divide into 4 equal parts, relax for 15 minutes

3Roll the relaxed dough, turn it over, wrap it in taro puree filling of about 80g, jicama filling of 25g, pinch it into a triangle, make sure to pinch tightly to close the mouth, place it into a baking tray, and put it into a fermentation oven with temperature of 35 degrees Celsius, 85% humidity, and let it ferment for 40 minutes.

4 fermented dough, sprinkle a thin layer of dry flour on the surface, with a cutter to cut out their own handy pattern, the oven in the middle of the upper and lower heat 175 degrees baked 18 ~ 20 minutes, 8 minutes or so covered with tinfoil

5 out of the shock out of the heat, put on the drying net to cool until there is a residual temperature of airtight preservation