Soft and glutinous, brushed taro puree, mochi meat, pine bagels, simple ❗️ recipe

Today's taro mash mochi meat pine bagel taro mash control must do! This combination is really fragrant~ The skin is crispy on the outside and rich in fillings on the inside, and it is absolutely perfect in one bite~ The dough is about 95 grams, and I put 50 grams of the filling myself, and I made my own main hit, and none of them burst~ Remember not to be too wet and dry, it really won't burst! The method is simple and not difficult, and novices can do it~

Ingredients

Maindoughingredients:

Highglutenflour 300 g

Purplesweetpotatoflour 18 g

Yeast 2.5 g

Salt 3 g

Water 140 g

Polishspecies:

Water 100 g

Yeast 1 g

Highglutenflour 100 g

Mochifilling:

Glutinousriceflour 60 g

cornstarch 10 g

Milk 130 g

0caloriesofsugar 15 grams

butter 10 grams

taropaste Theready-madesteamed➕purplepotatoflourIboughtdirectlycanbestirredwell

Meatfloss Appropriateamount

boiledbagelwater 500 water➕30 gramsofsugar

Cooking Instructions

First of all, make 100 grams of Polish seeds, 1 gram of water âž•, 1 gram of yeast, stir evenly, add 100 grams of high-gluten flour, ferment at room temperature for 1 hour to 2.3 times larger (in summer, please adjust the specific time according to your room temperature, twice the size can be used)
Mochi method: 60 grams of glutinous rice flour, 10 grams âž• of corn starch, âž• 130 grams of âž•milk, 15 grams of sugar, stir evenly, sieve well, pour into a bowl, cover with plastic wrap, prick a few holes with a toothpick, steam in a pot for 20-30 minutes ~ After steaming, put it warm, add 10 grams of butter,
Wear gloves and knead your hands until absorbed, then pull repeatedly until you can pull for a long time, wrap it in plastic wrap for later use
All the ingredients of the main dough are put into the kitchen machine (the amount of water is for reference only, do not add it at one time, and then add water slowly when it feels dry)
Stir into a smooth dough
Then divide into 7 balls, cover the plastic wrap and relax for 15 minutes (I am refrigerated and fermented in hot weather)
Take advantage of the looseness of the dough to divide the filling, knead the taro paste into strips of 20 grams, and mochi is also 20 grams (spread a layer of plastic wrap under the mochi, otherwise it will stick)
Take a dough and flatten it
Roll it out into a beef tongue pack (don't roll it out too thin)
Top with mashed taro mochi
Top with meat floss
Press the filling from the middle and pinch it up
Rub it slightly into a long strip of about 20 cm, and roll one end into a fan shape to wrap the other end in
Pinch the closure facing downwards
All the plastic surgery is good, I fermented directly at room temperature at 28 degrees for 20 minutes (the weather is hot, and it doesn't work without an oven to ferment, but it can't be done in winter)
Put 500 grams of water âž•and 30 grams of sugar in the pot, boil, turn to low heat until the bottom is slightly bubbling, put the front and back of the bagel and cook for 30 seconds, remove the dry water, and put it in the baking sheet
Oven on 200 degrees to 190 degrees for 18 minutes
The filling is so rich, it's much tastier than bought