Taro and glutinous rice bread

Method

1. 01

   Step 1

   Put all the main ingredients except the butter into the bread machine, wet ingredients first, then dry ingredients. Make a well in the center of the yeast, and place the sugar and salt diagonally opposite each other. Run the kneading program for 1 hour, adding the butter after 30 minutes. Knead until a thin, stretchable membrane forms. Cover and let it rise until it at least 2 in size. I forgot the time this time, but it almost tripled in size.

   

2. 02

   Step 2

   Now prepare the taro paste ingredients: slice the taro and steam it until cooked. Dilute it with an appropriate amount of water, add sugar, glutinous rice flour and half a bowl of water, stir well and steam together until cooked.

   

3. 03

   Step 3

   Mash the rice into a paste, put it in a plastic bag and let it cool. The steamed glutinous rice is translucent, so let it cool as well.

   

4. 04

   Step 4

   After the dough has risen, take it out and knead it to release the air.

   

5. 05

   Step 5

   Divide into desired equal portions, roll into balls, and cover with plastic wrap to prevent the surface from drying out.

   

6. 06

   Step 6

   Flatten the dough, take the taro paste and glutinous rice dough. It's very sticky, so you can use a spoon and chopsticks to scoop it up. It's much drier now. Use the same technique as wrapping buns to pinch it closed.

   

7. 07

   Step 7

   Place the molds in the oven and cover with plastic wrap. Preheat the oven 30 degrees Celsius. Prepare two bowls of hot water and place them at the bottom of the oven. Once all the molds are in place, place them on a baking tray and let them rise 30 minutes until doubled in size.

   

8. 08

   Step 8

   Brush with egg wash, garnish with sesame seeds, and bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes, or until golden brown.

   

9. 09

   Step 9

   Soft filling, fluffy bread

   

10. 10

    Step 10

    So pretty!