Taro Soft Cake Traditional Method

Seeing friends make this Sichuan Potato Soft Bread, it looks very delicious. I used ingredients I like.Peanuts.，Black.Sesame seeds. And.Mixed berries. The soft chocolate bread and sticky Sichuan potatoes are perfectly combined.Adding crunchy fillings, mixed with the sour-sweet flavor of mixed berries, this is an unparalleled taste that is definitely worth trying! Ingredients

　　Main ingredients High-gluten flour

　　400g,Low-gluten flour 100g, cocoa powder 30g,milk powder 30g,white sugar 70g,egg plus water 270g, salt 5g, yeast 5g,butter 50g,sticky rice flour 140g,cornstarch 40g,milk 240g, white sugar 60g, butter 20g, roasted peanut pieces 20g, roasted black sesame seeds 20g, mixed berries 15g Steps 1. Except for the butter and yeast, put all the ingredients into a bread machine and knead until it forms a thick membrane, then add yeast and butter to knead until it reaches an extensible stage. Allow fermentation until it doubles in size.

2. While kneading the dough, start making the Sichuan potato. Mix sticky rice flour, cornstarch, and white sugar, then add milk and stir evenly. Place in a steamer to steam for half an hour.

3. Once fully solidified, remove from the steamer and mix with butter. Cover with plastic wrap and cool.4. Gently deflate the dough, divide into 30g portions, round them, and let rest for 15 minutes.

5. Divide the cooled Sichuan potato mixture into 12g portions each.6. Knead the chocolate dough and place the Sichuan potato on top. Add the filling, roll up, and place in a mold. 7. Place the baking tray with water at the bottom of the oven, activate the proofing function, and let the bread rise until it doubles in size.8. On the risen bread dough, sprinkle high-gluten flour, then score with a knife. 9. Transfer the bread dough to a preheated oven on the lower rack at 150°C upper heat and 180°C lower heat for 20 minutes.10. Once evenly golden, remove from the oven, demold, and let cool.

11. Delicious Sichuan potato soft bread is ready to be enjoyed!

Tips

1. Add yeast last to prevent premature fermentation during baking, resulting in weak expansion.2. The Sichuan potatoes must be completely cooled to avoid sticking and easier handling. 3. Adjust the filling according to personal preference.

Spread high-gluten flour over the well-shaped bread dough.

Place the dough in the preheated oven on the lower shelf, set at upper temperature 150°C and lower temperature 180°C, for 20 minutes. Remove from the oven when the surface is evenly colored and let it cool off before demolding.

Enjoy your delicious roasted soft spud baguette!

Tips:

1. Adding yeast later prevents it from activating too early, resulting in insufficient expansion during baking.

2. Allow the mochi to cool completely to prevent sticking, making handling easier.

3. Adjust the filling according to personal preference.