Matcha fresh milk taro puree, small toast is soft and milky, small and fresh

The soft bread body with a strong matcha flavor, with the milky and dense taro stuffing, a small toast that the taro paste head can't refuse~ A lot of fresh milk is added to the filling and dough, and the bite is fragrant and delicious ❗️! !️ The amount of dry yeast is one-third of that of fresh yeast, and the recipe can be made into 12 molds or 450 grams of toast.

Ingredients

?DoughIngredients

HighFlour 230 g

MilkPowder 20 g

MatchaPowder 9 g

Sugar 30 g

Salt 3 g

FreshYeast 9 g

WholeEggLiquid 40 g

Milk 132 g

Butter 15 g

Cooking Instructions

Filling ingredients:
Lipu taro 160 grams (cooked weight) purple sweet potato 15 grams sugar 18 grams milk 80 grams butter 8 grams
Make taro paste stuffing in advance, taro and purple sweet potato are steamed in the pot.
Add the rest of the ingredients and put them in a blender and stir well.
Pour into a non-stick pan and fry over low heat until the ball is held, about 240 grams of finished product, cool and set aside.
The dough ingredients are placed in a blending bucket in a chef except for the butter, kneaded until the expansion stage is reached, and the butter is added.
Continue to rub to the level of the glove film. The beaten dough is rounded and put into the fermentation box at 28 degrees, and the humidity is 75% to double the size at one time.
The state of the dough is to poke a hole with a finger sticky with dry flour without retracting or collapsing, take it out, press and exhaust it, divide it into 12 equal parts, cover it with plastic wrap and relax for 20 minutes after rounding. (In summer, it can be put in the refrigerator to relax, and if you make 450 grams of toast, you don't need to divide it and shape it directly)
Take a small, loose dough and roll it out with the smooth side up.
Fold both sides towards the middle after turning over.
Roll it out again and roll it out, and the bottom edge is thinned and arranged into a long strip with the same width as the mold.
Spread about 20 grams of taro paste evenly on the top three-quarters, and cut the bottom quarter into thin strips with a spatula.
Roll up from top to bottom, roll to thin strips, lift the dough and gently pull it to the end.
The closure is pressed against the bottom and placed in the mold.
The fermentation chamber is 36 degrees, and the humidity is 85% to ferment to twice the size.
Bake at 155/200 degrees Celsius in a preheated open-hearth oven for 23 minutes, cover the surface with tin foil, and remove the mold after the hot gas is shaken out of the furnace.
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