Taro Bread - 芋泥奶香

Recipe: Tangzhong Method.

Ingredients:

A ) Taro paste dough (Tangzhong):

.......20g mashed taro

.......10g bread flour

.......50g water

B) 210g bread flour

.....20g caster sugar

.....1/2 teaspoon /1/4 teaspoon instant dried yeast

......1/4 teaspoon salt

.......95g water

C) 15 g unsalted butter

D) Filling:

......150 g mashed taro

.......15g unsalted butter

........20g fine brown sugar

E) Crumble topping:

.....30g icing sugar

.....5g milk powder

.....50g low protein flour

......40g unsalted butter

Method:

1) Mix ingredients A together, cook over low heat, keep stirring all the time until it is cooked, the mixture should look like starchy glue. Leave to cool, wrap with clingwrap or cover with a damp cloth, put in the fridge for 60 minutes.

2) Place ingredients B and method 1) ingredients into a mixing bowl, beat until dough becomes smooth.

3) Add in butter and beat till the dough is smooth and elastic and not sticky.

4) Cover dough with clingwrap or cover with a damp cloth to prove in a warm place for 80 minutes.

.

5) Filling:

~~Add in sugar and butter while the mashed taro is hot, divide into 6 equal portions.

6) Divide proved dough into 6 equal portions, roll into round balls. Flatten ball and put in filling, pleat up to form a ball. Place pinched side down onto a paper cup.

7) Cover with a damp cloth and proof in a warm place for 30 minutes .

8) Brush egg wash, sprinkle crumble topping on the dough. Bake in a preheated oven for18 minutes at 190 degree C.

Tips:

1) When making crumble topping, the butter must be hard . Use rubbing method, rub the mixture into fine bread crumbs.

2) Cut taro into thin slices, steamed and mashed with a fork while it is still hot.

3) As the dough contains mashed taro, do not over beat, otherwise the dough becomes sticky. Use low speed to beat the dough.

食谱：取孟老师的100道面包

材料：

A) 芋泥面团（汤种) : 芋头泥20克，高筋面粉10克，水50克

B）高筋面粉210克, 细砂糖20克，即溶酵母粉3克（1/2小匙+1/4小匙），盐1/4小匙，水95克

C）无盐奶油15克

D）内陷：芋头泥150克，无盐奶油15克，金砂糖（二砂糖）20克

E）酥松粒（装饰）：糖粉30克，奶粉5克，低筋面粉50克，无盐奶油40克

做法：

1）材料A全部混合，先用橡皮刮刀搅拌均匀，再用小火边煮边搅成糊状，取出放凉，盖上保鲜膜，冷藏约60分钟后备用。

2）做法1的材料和材料B 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。

3）加入无盐奶油，用慢速搅入面团中，再继续用慢速搅成具延展性面团。

4）面团放入容器内并盖上保鲜膜，进行基本发酵约80分钟。

5）内陷：芋头泥乘熱加入金砂糖及无盐奶油搅拌均匀，分成6 等分备用。

6）面团分割成6等分，滚圆后直接包入内陷，放入烤摸内，盖上保鲜膜进行最后发酵约30分钟。

7）面团刷上均匀的蛋液，再撒上适量的酥松粒，放入己预热的烤箱中，以上火190度C，下火180度C烘烤约18分钟。

Tips：

1）制作酥松粒时，无盐奶油不需软化，应保持凝固状，搓揉时才不易溶化黏手：剩余的酥松粒装入塑胶袋内，放在室温下保存，也可以冷藏长期保存。

2）芋头去切小块再蒸熟，趁热用叉子压成泥状：材料A与材料D的芋头泥共需170克，蒸熟前后重量的查距不大，可同时蒸熟使用。

3）面团内含芋头泥，注意勿搅拌过度，否则面团会出现黏状况，可同时用慢速配合搅拌。