The bag of cassava

　　This time, the soup is made directly, the steps are simple, the taste of the finished product is soft, the filling is fragrant, children and adults love it.

WHAT YOU NEED

Ingredients

Dough: 186 grams of high starch
50 grams of low-fat flour
18 grams of milk powder
26 grams of fine sugar
5 grams of yeast
28 grams of whole eggs
75 grams of water
75 grams of soup
18 grams of butter
Inside filling: two eggs
40 grams of white sugar
15 grams of low-fat flour
180 grams of milk
1/2 teaspoon of salt

How TO MADE The bag of cassava

Steps 1 to 4

1. The dough is mixed and kneaded until it expands, and fermented once at 28°C, 75% humidity, for 50 minutes.

2. Preparation of the filling: add white sugar to the egg yolk; use the egg beater to slightly whiten the color of the egg yolk; add the low-strength powder to the egg yolk after sifting; pour the milk into the pot until boiling; pour the milk twice into the egg yolk; pour the liquid through the sieve into the pot; after cooking on a large fire, change the egg beater slowly; stir until the glue can draw a line and turn off the fire; after cooling, apply the fresh film to the surface.

3. Divide the dough into eight equal parts, each of 60 g, and cover the preservative film loosely for 10 minutes.

4. The dough is slightly kneaded into round wrappers into the filling (about 30 g per filling), with the mouth facing downwards.

Steps 5 to 8

5. The formed dough is placed in a baking tray and fermented twice, at a temperature of 35 ° C, 80% humidity, for 1 hour; the whole egg juice is brushed on the fermented dough, the remaining cassava sauce is placed in a flower band, cut a small slice, and then the extruded pattern of the circle on top of the bread.

6. The oven is preheated at 180 degrees, the middle layer is on fire, for about 15 minutes.

7.

Handy cooking tips

　　1 Tsuji: Tsuji bread is a bread practice that originated in Japan.That is, adding a certain proportion of soup dough to the main dough makes the bread softer and more water-resistant.In Japanese, it means "warm face" or "rare face".It means boiling water, hot water, hot springs.Seeds are seeds, varieties, materials, and seeds.The term baking powder is interpreted as the heating of flour with water in a gas furnace to make the starch paste.Or the flour is added to hot water at different temperatures to make it paste, and the paste is called soup.Bread made by mixing, fermenting, shaping, and baking other materials used in bread is called soup bread.Practice: 20 g of high-strength powder, 100 g of water (i.e. powder: water = 1:5), put the powder on the stove after neutralizing it in water without small bumps and heat it until it leaves no trace on the surface of the paste with chopsticks, then turn off the fire and use it after cooling.2 kneading: ordinary sweet bread kneading to the expansion stage, i.e. pulling a lump out of the dough, pulling out the thin film with both hands, punching a hole with the hand against the thin film, if the hole is jagged, this is the expansion stage; if the hole is regular round instead of jagged, this is the full stage.3 fermentation: if the oven at home does not have a fermentation function, you can use a homemade fermentation method for fermentation, such as heating the water in the pot and putting the dough in the pot, covering the pot, or covering the dough with a preservative film, the water can be heated after cooling, continue fermenting, but be careful not to raise the temperature too high, you can try not to heat the water.