Super soft taro flower bread
Overview
I just made a few hamburger molds, and I remembered the flower bread I made last time. However, the recipe this time was completely different from last time. Steamed taro puree was added. Don’t be stingy with the taro puree. Its addition made the bread extremely soft and tasted quite good on the second and third days. However, the tragedy was that I forgot to oil the mold. When the bread was unmolded, I made a mess and the appearance was ruined. I took this picture of the finished product to my desk at work, and my computer keyboard is still vaguely visible in the background.
Tags
Ingredients
Steps
-
Mix all the ingredients in the main ingredients together and knead into a smooth dough, then add corn oil and knead until a thin film can be pulled out.
-
Ferment until 2.5 times in size, and it will not shrink when pressed lightly with your hands.
-
Divide the fermented dough into twelve equal-sized pieces and rest for twenty minutes.
-
Shape into long strips.
-
Braid it into a braid and press the ends with your hands.
-
Roll up from one end.
-
Place into burger mold. (Be sure to brush with oil)
-
Ferment until doubled in size.
-
Brush with egg wash.
-
Spread coconut.
-
Preheat the oven to 175 degrees, middle and upper rack, for 18 minutes. Let cool and unmold.
-
Super soft bread.
