Condensed milk sauce taro purple potato bread

Cooking Instructions

1. The main pot of Greme's kitchen is filled with about 800 ml of water, and the steamer is filled with purple sweet potatoes and taro.
   If you don't have a Greme Kitchen, you can use the steamer at home.

   

2. Turn on the heat button to heat and cook, set for about 25 minutes.
   The taro should be steamed soft and steamed thoroughly, the kind that will be powdered with a gentle flick of chopsticks, not hard and hard, if it is not soft enough, it should be steamed for time.

   

3. Put a stirring knife in the main pot, put all the steamed taro and purple potatoes in it, and add the milk and whipping cream.
   8-10 gear, 2 minutes, first break the taro purple potato.

   

4. Add the butter and caster sugar.

   

5. Set it to 99 degrees to start frying the filling, and if you don't have a Greme Cook, you can directly use the non-stick pan at home to fry the filling.
   
   When the filling is stir-fried, the temperature is set to 99 degrees, fried bean paste, lotus paste, ejiao... Use 99 degrees, don't adjust to more than 100 degrees, 99 degrees will not be paste.
   Set 2 shifts for about 30 minutes. This time is just a reference, if it is wet, add a little more time, and fry to the state we need.

   

6. It is very delicate and smooth, and it is good to fry bread to this state, and it will become hard after refrigeration.

   

7. Cool slightly in a container and refrigerate for later use.

   

8. 25 grams of cake flour and 125 grams of water in a non-stick saucepan and stir well.
   Everyone knows that the soup is not just right, because there will be loss in the process of making, today this amount is not said to be much more, not wasted~ Put it in the gas stove or induction cooker, I use the electric ceramic stove, turn on the medium and low heat to heat to the temperature with the minimum fire. Stir while heating, heat to 65 degrees Celsius, measure with a needle thermometer, and if you don't have a thermometer, you can look at the state of the batter gelatinization, and don't boil!

   

9. The prepared soup can be used when it is cooled, and if you are in a hurry, you can also put it directly in the refrigerator to cool it down faster.
   The soup is made by adding hot water at different temperatures to the flour and expanding, which is what we call "gelatinization". The soup method can delay the aging of bread and make the bread tissue soft.

   

10. The main dough ingredients of the recipe are removed from yeast, butter, and salt, and the rest of the ingredients are put into the kitchen machine, and the prepared soup is also placed on it. Yeast and salt can be put after to better control the temperature of the surface, Guangdong is very hot now, if you are cold there, then yeast and salt can be put without later.

    

11. After kneading to the expansion stage, add butter and knead until it is complete, and knead until the glove film is elastic and not easy to break.
    If you can't knead the glove film to make this kind of bread, then a little thicker film will not have much impact, as long as the ductility and elasticity are balanced, and the requirements are not as high as toast.

    

12. The kneaded dough is rolled round and placed in a pot, covered with plastic wrap, and fermented at a warm place of 25~28 degrees. I fermented in a fermentation tank at a temperature of 26 degrees and a humidity of 70%. The time is set at 35 minutes, the time is for reference only, look at the state of the dough, and pay attention to the observation halfway.

    

13. When it is about twice the size of the hair, the finger dips the flour and pokes the hole without collapsing or shrinking, and the fermentation is completed. There is a little slow retraction at the bottom to complete the fermentation, don't send it to the bottom without retraction at all.

    

14. After one shot, the dough is gently patted and pressed to exhaust, and after exhausting, it is divided into 12 equal portions. Small household ovens can be operated in half.
    Roll the lid and let the plastic wrap relax for 20 minutes.

    

15. When the dough is relaxed, you can knead the taro puree purple potato and divide it into 12 parts, probably round and set aside, if the temperature is high, then you can continue to put it in the refrigerator after dividing, which is conducive to the bread system.

    

16. After relaxing, take a piece of dough, roll it out into a round slice, and put the finished filling on top. Fold the tiger's mouth with both hands to assist in rounding. It is okay not to roll it into a round piece, after relaxing, take the dough and press it to exhaust, and then pat it away with both hands in a smooth direction, put the filling, fold, and use the tiger's mouth to assist in closing the round.

    

17. After shaping, put it into a three-energy hamburger mold, and if there is no mold, you can use a paper tray or put it directly on the baking sheet.

    

18. All are shaped and ready for final fermentation.

    

19. It is a warm and humid place with a temperature of 35-38 degrees Celsius and a humidity of about 80%-85%. Those with fermentation boxes can be put into the fermentation box for fermentation, and those without fermentation boxes can be used with the help of the oven for two shots. The oven turns on the fermentation function, the oven has no humidity to adjust, put a bowl of warm water to control the humidity, the time is tentatively set for 30 minutes, pay attention to the state during the fermentation process, and the fermentation depends on the state, there is no specific time. It is about 1.5 times larger, the surface is smooth, and the dough will rebound slowly when you touch it with your fingers.

    

20. The dough can be used to squeeze the surface of the sauce when it is second born, milk + condensed milk + low-gluten flour 1:1:1, all mixed evenly and put in the refrigerator for later use.

    

21. Remember to preheat the oven before the second engine is almost over. If it is fermented in the oven, remember to take out the dough first, because the dough will continue to ferment at room temperature when you preheat the oven, and if it is fermented in the fermenter, then remember to preheat the oven in advance.
    
    When the oven is preheated, the dough is squeezed on top of the dough with the milky condensed milk sauce we have made.

    

22. Sift with purple sweet potato powder.

    

23. Bake in a fully preheated SP50 oven at 200 degrees on top and 180 degrees on low heat for 18 minutes. I prefer this kind of crunchy texture on the surface, if you pursue the surface is not colored, you can lower the heat by 10 degrees or cover the tin foil in the later stage.
    
    The time and temperature are for reference only, please adjust the actual household small oven.

    

24. When the mold is lightly shaken out of the furnace, the hot gas is shaken out, and the mold is demolded to the cooling rack for cooling, and when it is cooled to a little residual temperature, it can be bagged and sealed for storage.

    

25. The skin is crispy, the inside is soft, and the appearance is also very high.

    

26. The stuffing fried by yourself will not be very sweet, plus the crunchy milky skin, it is another bread that is not delicious You hit me series...