Soft rolls with taro filling 汤种芋蓉面包

【Soft rolls with taro filling】
by MaomaoMom

You got to try this soft roll with sweet taro filling, well loved by my family.

Meal type: Bread
Prepare time: 20 minutes
Cook time: 2×18 minutes
Stand time: 3-4 hours
Level: Low
Serves: 16 servings

Ingredients:
Flour custard:
1) 2 tablespoons all-purpose flour, ½ cup water;
Dough
2) ½ cup whipping cream (118g), ½ cup plus 2 tbsp milk (150g), ½ cup sugar (105g), 2 tablespoons dry milk powder (11g), 3 cups minus 2 tbsp all-purpose flour (475 g), 2 tbsp wheat gluten , 2 tsp fast rising yeast;
3) 2.5 tbsp butter soften (37.5g), 1.5 tbsp corn oil (15g);
Taro filling:
4) 500g taro, peeled, rinsed and diced;
5) 1 cup sugar (210g), 1.5 tbsp corn or vegetable oil (15g);
Other
6) egg wash: 1 egg yolk mix with 2 tsp water;

Directions

Dough:
1: Flour custard: Add ingredients 1 in a small bowl and mix well. Heat in a microwave oven at high for 15 seconds and stir. Repeat the heating and stirring 3 to 4 times until the mixture thickens (Picture 1). Cover with food wrap and place in a fridge overnight.

2: Place flour custard and all ingredients of Ingredient 2) in a bread machine (Picture 2). Select “Dough” and start program. When the stirring begins, open the lid and quickly Ingredient 3) butter and corn oil (Picture 3). Close the lid and let the program continue until finish. The entire process takes about 2 hours.

3: Taro filling: place diced taro with 1 cup water in a non-stick sauce pan(Picture 4), bring to boil on heat. Reduce to medium-low heat and simmer for 15 minutes. Open the lid, stir in 1 cup sugar and 3 tbsp oil and cook until taro filling sticks together (Picture 6), set aside.

4: When the dough doubles in volume (Picture 7), knead a few times on a floured surface, then divide into 16 equal portions, roll each dough into 2 cm diameter long log. Press down and roll it out, smooth on 2 tbsp taro filling (Picture 7). Roll from bottom to top to form a slender roll. Roll each into a 1.5-cm diameter log and make a knot (Picture 10).

5: Arrange knots on parchment paper lined baking sheet (Picture 11). Cover with plastic wrap and leave in a warm place for 1 hour until the volume doubles.

6: Preheat oven at 350F/175C. Brush rolls with egg wash (Picture 12), bake at 350F/175C for about 16-18 minutes until surface turns golden. Remove from oven and let cool for a few minutes before serving.

Tips:
1：Store the leftover dinner rolls in an air-tight container in fridge for up to 5 days. Reheat in microwave oven for about 15 seconds before serving.

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