Ingredients: 200g high gluten flour, 30g egg liquid, water 100g, salt 1g, 20g sugar, 2g yeast, and butter 15g.
Stuffing: Lipu taro 70g, purple potato 70g, milk 20g.
working methods
1. Cut taro and purple potato into small pieces, steam them, mash them with a rolling pin, add some milk, not too thin, and season them with sugar, condensed milk or honey.
2. Kneading: Mix the materials other than butter, knead the dough for 8 minutes by the chef, add butter, and knead the dough for 8- 10 minutes until the thick film can be pulled out.
Ferment the dough to twice its size.
4. Ventilate the dough and divide it into 8 equal parts, each part is about 45g, which is round and slack 10 minute.
5. Roll the dough into a round shape with thick middle and thin sides, each filling 20g, and then close it. It is best to squeeze the air out first, then close it, and then flatten it slightly.
6. Brush some vegetable oil on the mold, preheat it, bake it in the cake blank for 5-8 minutes, and open it in the middle.
skill
1. The yeast version of waffles tastes better when they are hot.
2. This formula can be made into 8 blocks.