How to make taro toast

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you how to make taro toast.

1. Soak soybeans for 5 hours in advance.

2. Use a soymilk machine to blend pure soymilk into soymilk.

3. Filter through a mesh sieve.

4. 270g high flour, 45g sugar, 3g salt, 30g milk powder, 25g egg liquid, 20g butter (or salad oil), 5g dry yeast,

5. Then use 120 grams of filtered soy milk to make dough. Use the post-oil method, add butter and continue kneading until it reaches the complete stage.

6. Pull out the film.

7. Cover the sugar with plastic wrap.

8. Add 120 grams of high flour, 80 grams of purple potato puree, 10 grams of butter (or salad oil), 2 grams of dry yeast, and 30 grams of soy milk, and mix into a smooth dough.

9. Ferment until it is 2-2.5 times larger.

10. Deflate the dough, divide it into 3 equal parts and roll them into balls. Cover with plastic wrap and let it rest for about 10-15 minutes.

11. Roll the white dough into the shape of an ox tongue and sprinkle with candied beans.

12. Roll the purple sweet potato puree dough into a thick ox tongue shape and place it on top of step 11.

13. Roll it up again

14. Put it in the toast box.

15. Let the sugar rise for 40 minutes until it is 80% cooked.

16. Preheat the oven to 190° on the middle layer for 45 minutes.

17. Pour out quickly after baking and let it cool before cutting.

18. Baked toast.

After reading the above introduction to the recipe of taro toast, do you still want to eat instant noodles? Be nice to yourself, learn some skills, and take care of yourself. Only in this way can you truly enjoy food and enjoy life.