How to make taro paste salted egg yolk salt bread

Yam paste salted egg yolk salt bread

Ingredients:

Dough part: high flour 500 | Sugar 30 | Salt 8 | Whole egg liquid 50 | Water 260 | Purple sweet potato starch 10 | Fresh yeast 18 | Butter 30

Salted egg yolk filling: Salted egg yolk 35 | Milk powder 60 | Butter 30 | Sugar 15 | 10 whole egg liquids

Taro filling: 150 taro｜50 light cream｜15 condensed milk｜2 purple sweet potato flour｜10 butter

Method:

Dough part In addition to salt and butter, beat the ingredients into a rough film first, then add salt and butter and beat until the dough is smooth and a film is formed. No need for glove film

Put the dough into the fermentation box with a humidity of 70 and a temperature of 28 for half an hour

Add the remaining ingredients to the steamed taro and fry until it clumps slightly. Bake the salted egg yolk at 180 degrees for 10 minutes. Crush it. Add the remaining ingredients and set aside.

Divide the fermented dough into 15 equal portions, round into balls and freeze for 10 seconds. Minutes

Knead the frozen dough into water drops

Use a rolling pin to roll it into an isosceles triangle, about 65 cm in length, and stretch it while rolling

Put some salt on it 5 grams of butter, spread with salted egg yolk filling and taro paste filling, roll it up

Second fermentation temperature 28 and humidity 75 for 40 minutes

Bake in a wind oven at 200 degrees for about 12 minutes. Put steam into the oven for 3 seconds