Chinese Food
Taro and shellfish
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Kwai is a bread that you can fall in love with. You don't need gloves. You don't need basic fermentation. It's convenient and fast. Low sugar and low oil are also healthier. Wrap in the sweet taro. Take a bite. Mix the wheat and taro together. The more you eat, the more fragrant you will be.
Cooking ingredients
Cooking Steps
Step1:Cut taro and purple potato and steam them.
Step2:Put the cream and sugar into the blender and mash it (or mash it).
Step3:Take it out for backup.
Step4:Prepare the ingredients for the dough.
Step5:Put all materials except butter into cook machine. Mix at low speed, then turn to high speed and knead into a ball. Add butter.
Step6:After mixing at low speed, knead at high speed to the expansion stage (slightly thick film, with small serrations). ⚠️ Just come out of the film. It doesn't need a very thin glove film.
Step7:Take it out and shape it into a smooth dough.
Step8:Take it out and divide it into 6 parts on average. Roll it round and cover with plastic film to wake up for 1015min.
Step9:The waking dough rolled out in an oval shape.
Step10:Put on a layer of taro.
Step11:Leave 3cm on the right side without plastering. Leave nearly 1cm on the other three sides.
Step12:Leave 3cm on the right side without plastering. Leave nearly 1cm on the other three sides.
Step13:Put the other end on the thin section, wrap it, and tighten it (it's better to face up the whole interface of the bagel, but you can't see the interface after turning over).
Step14:The whole shape of the Beiguo. Put it on the oil paper slightly larger than the Beiguo.
Step15:Put the whole shape of the shell fruit on the oil paper slightly larger than the shell fruit. Put it in the baking tray. Put it in a warm and moist place for fermentation for 30min.
Step16:When the dough is almost fermented, put 1L clear water and 50g white sugar into the pot. Heat it to the bottom to make small bubbles. Turn the heat down. Put the fermented shellfish into the sugar water.
Step17:Cook each side for about 30s (the skin is slightly wrinkled). Take out and drain the excess water. Put it on the oil paper before cooking.
Step18:Put it into the preheated oven. 200 degrees. 1820 minutes in the middle layer. Color the tin paper on the back cover.
Step19:Take it out to cool and seal it.
Cooking tips:1. If you can't finish eating, it can be frozen and preserved. Before eating, take it out and spray a little water directly. Bake it in the oven at 180 degrees for about 68 minutes; 2. Ensure a certain humidity during the fermentation of the shellfish. It should not be too long. 3035 degrees. 30 minutes is appropriate; 3. The boiling water temperature of the shellfish should not be too high. If it's too high, you need to reduce the cooking time. There are skills in making delicious dishes.
