Salted egg yolks and taro paste, the classic filling CP returns to the world! Even for the sake of appearance, I have to learn toast! A layer of taro paste and a layer of salted egg yolk, using the classic Niu Niu braiding method! The fragrant toast that no one can refuse is made

Salted egg yolks paired with taro paste , the classic filling CP is back! Even for the sake of appearance, I have to learn toast!

A layer of taro paste and a layer of salted egg yolk, using the classic Niu Niu braiding method! The fragrant toast that no one can refuse is made, learn it!

Preparation Ingredients

45g

Salted egg yolk

Preparation steps and methods

1. First steam a taro paste, cut litpu powder taro into pieces, steam oven at 100 degrees for 15-20 minutes

2. Steamed taro paste + sugar + milk powder + purple potato Powder + light cream

3, crush the spoon and stir evenly. If you like more delicate treasures, you can use a meat grinder

4, bake salted egg yolk 180 degrees for 10 minutes

5, roast until cooked and oily

6, roast salted egg yolk + butter, beat the meat grinder into sand, set aside

7, prepare the ingredients in advance, add all dough materials except butter and salt to the chef's bucket, moist areas, novices, please reserve 20 -30 grams of milk, look at the dough condition and decide whether to add it all~

8, stir evenly into a ball for 3rd and 2 minutes, turn to 5th and 4 minutes (for reference only, there will be small differences between temperature, flour and dough in different amounts)

9, take it off from the hook, turn it over, wrap it in salt and butter~ turn it over to help the dough be more even, wrap it in easier to absorb, and it will not be pasted in a bucket~

10, stir in 3rd and 2-3 minutes until the butter is completely absorbed ~ turn 6th and 2-3 minutes to get out the film

10, stir in 3rd and 2-3 minutes until the butter is completely absorbed ~ 011. It can reveal finger prints, the edges of the hole are basically smooth, and some serrated shapes are also possible (for reference only, there will be small differences for each person's temperature, flour, and dough volume)

12. The surface temperature is 24-26. Too high and too low will affect subsequent fermentation

13. Organize the round and send it to a warm place for basic fermentation ~

14. Split 4 parts evenly to round exhaust ~

15. Cover and relax for 15 minutes. It is okay to relax in the fermentation box when it is cool, and it is enough to be hot.

16. Take the loose dough, face upwards, and roll out the rolling pin.

17. Turn over and roll it into a rectangle

18. Apply taro paste filling, about 60 grams

19. Roll up from top to bottom, relax the refrigerator for 20 minutes

20. Use your hands to flatten it slightly, then use a rolling pin to roll the lever to form a rectangle of about 12 cm wide

21, turn it over and organize it, apply mayonnaise about 20 grams

22, cut evenly with the lower part 8 equal parts

23, twist Mahua

24, roll up

25, feed into mold ~ final fermentation ~

26, when fermentation is about to end, preheat the oven 15-20 minutes in advance~ Kantar TE steam oven fire up and down 180 degrees

27. After fermenting, apply egg liquid or milk on the surface, and send it to the steam oven, heat up to 180 degrees, lower layer, 32 minutes, color satisfactory cover tin foil (temperature time is for reference only, it should be based on your daily baking habits. Different abrasives of the oven are different when heated~) Reference oven: 160 degrees on the Hai's SP50 oven 230 degrees for 26 minutes; S90 air furnace reference, 155 degrees for 20 minutes.
Toast with heavy filling can be baked for 2 more minutes to avoid collapse after being released from the oven. Leave at least 2 cm of space between the toast boxes to avoid insufficient waist heat and shrinking on the side.

28. Out of the oven, start eating~