Taro flower balls
Dough: | High-gluten flour 210 |
Fine sugar 44 | Milk powder 10 |
Water 95 | Vanilla yeast liquid 30 |
Egg yolk 20 | Blue Swallow Yeast 2 |
Butter 10 | Salt 3 |
Stuffing | Taro puree 265 |
Powdered sugar 85 | Olive oil 10 |
Step 1
Wash the taro and boil it in water for about half an hour. Peel and cut into small pieces.Step 2
Press into taro pasteStep 3
Add powdered sugar and olive oil, mix well and refrigerate overnight.Step 4
Gather the ingredientsStep 5
Mix water and bacterial liquid (you can replace it with equal amount of water) with egg yolk, add yeast powder and let it sit for 5 minutes to decomposeStep 6
Pour in flour, milk powder and sugarStep 7
Beat at medium speed. Add butter at this level. Beat at medium speed until butter is absorbed. Add salt. Beat at high speed for 1 minute.Step 8
At this point, it’s enough to divide the ribs into 9 pointsStep 9
Gather the rounded dough, flatten it and ferment it for 60 minutes at 27 degrees and 80 humidity.Step 10
Divide into 10 parts, roll into balls, 27 degrees, 80 humidity, relax for 30 minutesStep 11
Breast burping techniquesStep 12
Wrap in about 35G of taro pureeStep 13
Placed in a circle, temperature 30Humidity 75 fermentation 60 minutesStep 14
Brush with egg wash and sprinkle with black sesame seeds for decorationStep 15
Cass CO-750 oven, bake at 200 degrees and 180 degrees for 10 minutesStep 16
It was him. He didn’t even have time to take a photo as soon as it was released.Step 17
Let cool on the netStep 18
Suddenly it was replaced with red bean paste filling hahahaStep 19
The buns are numb because I didn’t brush the egg-butter rolls evenly with the egg wash last time. So I was extra careful today, brushing three layers on the inside and three on the outside.Step 20
The result was a darker color. Actually, just apply a thin layer, but it needs to be even.Step 21
It's quite pretty, and the shape should be pleasing to the baby, right? Cooking tips for taro flower ballsRemember to take pictures before eating, and eat your phone first!