Mix the above materials evenly, sieve, cover with plastic wrap, steam for half an hour, add butter 12g, knead well, put on gloves and pull back and forth until the butter is absorbed.
Fermented taro: steamed taro 280g, milk 56g, butter 17g, sugar 56g, purple potato powder1.5g; ;
1, now mash taro with milk;
2. Put all the above materials into the pot and fry together until the butter is absorbed for later use.
Bread body: high gluten flour 170g, low gluten flour 30g, milk powder 18g, sugar 15g, yeast 3g, iced milk 140g, butter15g;
1. Put all the materials except butter into the Penguin Top Kitchen Machine, beat them evenly at low speed, and then beat them into thick films at high speed;
2. Add softened butter, stir evenly at low speed, and stir at high speed until the film comes out. This does not pursue glove film;
3, shaping and fermenting to twice the size, which can be pressed without rebounding;
4. Squeeze and exhaust after fermentation, divide into 6 equal parts, and let stand for 10 minute;
5. Roll it flat, add taro paste and potatoes, wrap it tightly, and conduct secondary fermentation for about half an hour;
6. Spray water on the surface, sprinkle with black sesame seeds, cover with oil paper, press on the baking tray, and preheat the oven at 190 degrees for about 20 minutes.
The recipe of this yam is a basic and versatile yam recipe, which can be matched with many desserts and can be used for multiple purposes. If you cook too much, you can put it in the refrigerator and freeze it. After baking and thawing, it will still be soft and waxy.