taro cheese purple potato bag
Share a super-simulated purple potato bag. The taro cheese stuffing is so tempting. It's still brushed while it's hot. It's sweet, soft and rich in taste. Love it at once! It smells better than baked sweet potato. Try it.
Ingredients:
The formula can make 18 pieces. It can be made in half.
Medium seed dough: 25g high-gluten flour, 18g yeast, 1g main dough: 25g high-gluten flour, 125g yeast, 5g sugar, 5g whole egg liquid, 5g ice water, 165g butter, 5g
9g (the ratio of taro to purple potato is 2: 1) 27g of shredded cheese
Practice:
1. Make medium-sized dough one night in advance. Mix and knead high-gluten flour, water and yeast into dough, cover with plastic wrap and ferment for one hour at 28. Refrigerate for one night
2. Prepare ingredients the next day. Except butter, make liquid before dry powder. Add into the chef's bucket. Add the medium-sized dough together.
3. Start the chef's machine and stir at low speed for 3 minutes to mix evenly. Then turn to medium speed for 3-5 minutes until the coarse film is detected in the expansion stage. Add butter and stir at low speed for 3 minutes and turn to medium-high speed for 3-5 minutes to fully expand. You can pull out beautiful gloves and poke holes with smooth edges.
* You can knead them by hand without a chef's machine. Don't worry too much. However, it will be softer than the bread with film. 4. Put the dough cover and plastic wrap in a warm place and ferment it to twice its size. Make taro paste in the middle of fermentation. Steam taro and purple potato, add condensed milk, whipped cream and milk with appropriate amount of sugar in a ratio of 2: 1, and press it into a paste, and adjust it to light purple.
* The taro paste can be adjusted according to taste or existing ingredients. Add 15g cheese crumbs and wrap them into strips for later use
6. Take out the fermented dough, pat and exhaust it, and evenly divide it into 6g plastic wrap with a round cover, and relax for 2 minutes. Put the loosened dough on a kneading mat, roll it into the taro paste, and pinch it tightly along the edge. Roll it down and rub it twice to make it into a purple potato shape
7. Put it on the surface of a baking tray at intervals, sprinkle with pre-mixed powder of purple potatoes or roll it in the powder. Punch a few holes to make it more realistic. Put it in the oven at 32, and put a bowl of hot water at the bottom to keep the humidity. Ferment it to 1.5 times the size, and take it out.
8. Preheat the oven. Put the baking tray in the middle of the preheated oven and bake it at 17℃ for 13 ~ 15 minutes. Pay attention to the coloring to prevent it from being too deep and yellow.
When it is baked, it will have a rich purple potato flavor, and its shape will be realistic. When it is hot, it will be a sweet, soft and