A full-bodied cassava bread, using the old-fashioned bread method, combined with cassava to make the filling.It's so soft in the mouth, it tastes better when you eat it.The ingredient A in the recipe is yeast.B is the main dough material.C is the cassava material.

WHAT YOU NEED

Ingredients

Whole egg juice (B) 39 g
High starch flour (A) 150 grams
20 grams of white sugar
Yeast (A) 4 g
Water (A) 120 g
High starch flour (B) 150 grams
12 grams of milk powder
Salt (B) 2 g
Water (B) 33 g
Butter (B) 20 g
Egg whites (C) 2
30 grams of white sugar
High powder (C) 17 g
165 grams of cow's milk
Butter (C) 7 g

How TO MADE Castor oil packaging

Steps 1 to 4

1. The first thing to do is to make cassava sauce: mix all the ingredients in the milk pot, stir constantly on the stove and cook until the paste is removed from the fire.

2. It's cool to wait.

3. (This is how cassava is made)

4. The A-head material can be mixed evenly into a cluster.

Steps 5 to 8

5. (The yeast is mixed with water)

6. It is fermented until the dough expands into a honeycomb.

7. The main dough material B is removed from the butter, placed in the wrapping machine, added to the yeast head material of step 3, and the dough process is started and finished.

8. Add the butter, then start the dough process until the end.

Steps 9 to 12

9. The dough has been fermented to twice its size.

10. As shown in figure

11. Remove the dough and flatten the exhaust.

12. Divide it into eight equal parts, cover it tightly, and straighten it after 10 minutes.

Steps 13 to 16

13. Open the dough to grow into a beef tongue, and thin it at one end.

14. Rub the cassava evenly on the surface, not rubbing the edges.

15. Rolled into stripes from the thick end.

16. As shown in figure

17. All the whole flour is placed in an oiled pan and baked in the oven for a second fermentation to double the size.

18. (Put a cup of hot water underneath to keep the moisture fermenting)

19. Remove the fermented dough and gently brush over a layer of egg yolk.

20. Preheat the oven 180 degrees for 10 minutes.

21. The remaining cassava sauce is placed in a bag, cut into small pieces, and gently squeezed onto the surface of the dough.

22. It is placed in the middle layer of the oven and baked for 20 minutes at 165 degrees Fahrenheit.

23. It's cold out there.

24. Finished product.

25.