Taro Bread with Mexican Topping | 墨西哥皮芋頭麵包

Soft and lightly sweet, love the crispy top!
皮脆芋香!


Taro Bread Mexican Topping 墨西哥皮芋頭麵包 自家烘焙 食譜 home baking recipes






















Ingredients for dough | 麵糰材料 :
  • yield: 8 numbers of approx 60g each |  8個60g芋頭麵包
250g  Bread flour | 高根麵粉 (麵包粉)
  40g  Sugar | 糖
  50g  Milk (room temp) | 鮮奶 (室溫)
  25g  Egg | 雞蛋
    4g  Yeast | 酵母 (依士)
100g  Water | 室溫水
  20g  Unsalted butter | 無鹽牛油 (室溫)
    6g  Custard powder | 吉士粉


Taro filling & Steps | 芋頭餡料材料及做法 :

  • good for 8 bread filling | 可做8個包餡
220g  Steamed taro | 1/2芋頭蒸好
  12g  Milk | 鮮奶
  10g  Hot water | 熱水
  20g  Brown sugar | 黃糖
    2g  Soft butter | 軟牛油
tiny little salt | 小許鹽

將黃糖先溶於熱水, 再加入上面材料混合,放涼,分8份。
Dissolve brown sugar in hot water.  Mix all above, let it cool, divide into 8 portions.

Mexican bread topping | 墨西哥皮做法 : refer filling



Steps | 做法 :

Taro Bread Mexican Topping 墨西哥皮芋頭麵包 自家烘焙 食譜 home baking recipes
Taro Bread Mexican Topping 墨西哥皮芋頭麵包 自家烘焙 食譜 home baking recipes Taro Bread Mexican Topping 墨西哥皮芋頭麵包 自家烘焙 食譜 home baking recipes
Taro Bread Mexican Topping 墨西哥皮芋頭麵包 自家烘焙 食譜 home baking recipes Taro Bread Mexican Topping 墨西哥皮芋頭麵包 自家烘焙 食譜 home baking recipes


  1. 基本麵糰搓揉,第一次發酵方法及分割麵糰,參照基本麵糰製作
  2. 將發酵完成的麵糰分成8份,每個約60g,鬆弛5分鐘,放入芋頭餡,做圓形,收口向下,放在已塗油的麵包模內,作最後發酵約30分鐘至1.5倍大。
  3. 將墨西哥皮餡放入唧袋,在麵糰上以順時針方式繞圈擠上麵糰表面,覆蓋約1/2包面。
  4. 放入已預熱至200°C的焗爐內,烘焗約10~12分鐘或至表面呈金黃色取出。
  1. Basic dough kneading, first fermentation and dough cutting, refer Making Basic Dough.
  2. Divide the fermented dough into 8 portions of around 60g each. Rest for 5 minutes. Add filling and shape round. Put in lightly oiled tray. Ferment for around 30 minutes or until it is 1.5 times bigger.
  3. Pipe Mexican bread topping in clockwise direction on half of the bread top.
  4. Bake in 200°C preheated oven for about 10~12 minutes or until golden brown. Remove from oven.




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