Homemade Leaf-shaped Taro Bread Recipe

Delayed by various unexpected tasks.Bread.. As the weather turned colder, I ended up using the oven to proof it. Otherwise, it would be hard to predict when it would rise enough. On a cold and damp day, only the kitchen is warm. In the oven, orange-yellow light, the timer ticking. A warm aroma wafts in. Leaves grow and fall, fall and grow again...

　　Ingredients Main ingredients: 90g high-gluten flour, 13g sugar, 1g salt,milk 50g, 2g dry yeast,butter 9g,sweet potato 66g, 10g butter, 20g sugar

Steps

. Filling: 66g sweet potato, 10g butter, 20g sugar

Peel the sweet potato.Steam it until it is cooked,. While hot, mash with a fork.

|Add

sugar and butter,. Mix well and set aside.

.

|Dough: 90g high-gluten flour, 13g sugar, 1g salt, 50g milk, 2g dry yeast, 9g butter

.

|Put all the dough ingredients except for the butter into a bread machine and start the kneading program.

|Knead until a uniform dough is formed. Add the butter and knead again.

|Knead until it can form a thin film.

|Place in a large bowl to proof at room temperature.

|Let it double in size.|After deflating, divide into three equal parts and roll each into a ball.

|Allow to rest for 10 minutes.

|Roll out each ball into a round sheet. Place one-third of the filling on it.

|Fold into a triangle shape with the seam facing down.

|Place in baking tray, proof again until doubled in size.

|Sprinkle low-gluten flour on top and cut leaf veins using a sharp knife.

|Bake in the middle layer of the oven at 180 degrees for about 15 minutes.

|Until golden brown, remove from the oven.

The filling can also be stir-fried,

when cutting the bread, use a sharp knife to get beautiful cuts.

. Adjust baking time and temperature according to actual conditions.