How to make taro toast in 17 hours

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged, today I will teach you the specific steps of growing taro toast in 17 hours.

1. Make the dough one day in advance and knead all the ingredients into a dough. The dough will be relatively dry, so please be patient.

2. Put the kneaded dough into a deep box, cover it with a lid and place it in the refrigerator to ferment for 17 hours.

3. Before making bread, take out the starter 1 hour in advance to warm it up, tear it into small pieces and put it into a food processor, and knead it together with the high flour, milk powder, sugar, water, eggs, yeast and taro paste in the main dough.

4. Knead until the flour forms a dough, add butter and salt and continue kneading until the dough expands.

5. Take a clean large bowl and grease it with oil, put the dough in it, cover it with plastic wrap and place it in a warm place to ferment until the dough doubles in size.

6. Take out the dough, deflate it, cover it with plastic wrap, and let it relax for 15 minutes; cut it into three equal parts.

7. Roll it twice and put it into the mold.

8. Let the toast mould rise until it is 80% full and then brush it with egg liquid.

9. Bake: Preheat the lower layer to 200 degrees for 50 minutes, cover with tin foil after 20 minutes.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to the taro toast grown in 17 hours is quite detailed. Save it and make it when you have the chance.