Taro bread
| Milk Bread | High-gluten flour 300g |
| Granulated sugar 30g | Salt 3 grams |
| Milk 180g | Yeast 3 grams |
| Butter 20 grams | Eggs 1 |
| Taro filling | Taro 200g |
| Condensed milk 10 grams | Light cream 20 grams |
| Purple Sweet Potato Flour 3 grams | Cheese filling |
| Cream cheese 120g | Powdered sugar 30g |
| Blueberry Sauce Appropriate amount |
Step 1
Mix the high-gluten flour, salt, sugar, yeast, milk, and eggs into a food processor and mix at low speed for 10 minutes. If kneading by hand, add the milk in batches
Step 2
After kneading into a ball, add softened butter and continue stirring until all is absorbed.
Step 3
Cover the kneaded dough with plastic wrap and ferment at room temperature until doubled in size
Step 4
At this time, make the filling. Peel the taro and steam it. Mix all the filling ingredients while it is hot. Stir evenly. Let cool and set aside.
Step 5
In fact, I also made cheese filling, Just add the cream cheese softened at room temperature to the powdered sugar and mix well. Add some blueberry jam and stir
Step 6
After the dough is deflated, divide it into about 45g portions, about 13 portions. (If you want to make more, you can knead the dough according to the dough multiples) Knead it evenly and roll it out thinly, then wrap it with an appropriate amount of filling, and then roll it into a round shape.
Step 7
The kneaded bread is placed in a moist environment for secondary fermentation for about 20 minutes (that is, it is left to rest in a moist environment) When the bread has doubled in size again, brush the surface with egg wash and sprinkle some sesame seeds.
Step 8
Preheat the oven to 180°C and bake for 15 seconds~About 17 minutes
Step 9
Ready to bake! It’s really super soft and fragrant. After cooling down the bread and storing it in a bag, it still tastes great two days later! Taro bread cooking tips
