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Today we are going to make Hong Kong’s particularly popular taro pudding bread.
I checked and found that this bread is really popular in Hong Kong, and there are many people queuing up to buy it every day.
recipe:
Hamburger embryo: 225g high-gluten flour, 20g whole egg liquid, 100g milk, 30g water, 20g sugar, 3g salt, 20g butter, 2.5g dry yeast
French bread recipe: 190g high-gluten flour, 60g low-gluten flour, 5g salt, 2g dry yeast, 15g honey, 175g water, 15g butter, 75g starter
This dough is very wet and sticky. If you are afraid that it will be difficult for you to operate, you can reserve 20 grams of water without adding it.
Starter: 44g water, 0.2g yeast, 31g flour
Taro filling: 150g Lipu taro, 1.5g purple sweet potato starch, 7g condensed milk, 9g sugar, 18g light cream, 60g milk, 9g butter
If you want a smoother taro paste filling, you can add more milk.
Pudding liquid: 100g whole eggs, 2 egg yolks, 40g sugar, 6g cornstarch, 360g whipping cream, 100g milk, 2g vanilla extract