亚米精選

[Fried Chicken Kitchen] Ultra-low-calorie vegan taro tofu soft buns 🍞 + low-fat taro stuffing

Since I made tofu bao the day before yesterday, I found that tofu is really good! Made with lactone tofu and noodles, although there is no oil, the taste is moist.  

Recently, I really wanted to eat taro-flavored bread, so I went to buy taro and started to cook at home.

The dough of this Oubao is also kneaded with mashed taro, and then wrapped with a full of low-fat taro paste filling, delicious and healthy at the same time to enjoy, delicious!


Let me show you this full stuffing first, it's super real





Materials:
bread part
Yeast 3g 
sugar 20g 
150g high-gluten flour 
Lactone Tofu 100g 
Steamed Taro 50g 
Taro paste part 
Steamed Taro 130g 
Milk 20g 
Sugar 10g 
The sugar part can be replaced with Stevia for lower calories

How:
Mix all the ingredients of the bread part and knead into a dough, cover with plastic wrap and ferment for an hour until doubled in size)
(The taro was steamed and mashed in advance. I steamed about 160 grams of taro and used about 180 grams of extra water. 50 grams of noodles were mixed with noodles, and the rest was used for filling)

At this time, prepare the mashed taro filling. Crush the steamed taro and add 20 grams of milk (I just added almond milk at home) and white sugar, and mix well. Don't make it too thin and the bread will be wet. Hahaha.


Dump the dough, and divide it into four equal parts like the taro filling.

Since the dough needs to wake up for 10-20 minutes, dividing the dough first and then the mashed taro can save time


Take a dough and flatten it, put a piece of taro paste in it


I made it into a triangle, just pinch the mouth like a sugar triangle~


Put the wrapped dough with the seal facing down, flatten it slightly, and ferment it again in a warm place for about 40 minutes. At this time, you can preheat the oven to 380°F


After the hair is done, sieve the surface with a layer of high powder, and then use a blade or a bread knife to cut out the shape.


Put it in the oven and bake for 20 minutes~ This time, the high powder is a little bit more, which affects the appearance hahaha


The bottom is slightly golden, can you see the pale purple and taro fibers of the dough?


This is because the taro filling made by me is of a moist type, so when you tear it apart, you feel that the whole bread is soft.


Regardless of its size and so full of filling, this piece of bread has less than 150 calories!


Taking a bite, the bread and taro filling felt like they were about to melt in your mouth. Fluffy says it can't go wrong!



*Taro can also be cooked, but the water content may be different, and the wetness of the dough may be low depending on the water absorption of the flour, so add a little water in an appropriate amount.
*It is normal to have a little sticky hands, it will be softer in this way, you can sprinkle a layer of high-gluten flour on your hands and cutting board to prevent sticking










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亚米精選

【炸鸡厨房】超低卡的无油纯素芋头豆腐软欧包🍞 +低脂芋头馅

自从前天做了豆腐欧包之后发现豆腐这东西真的好棒！用内酯豆腐和面做出来的虽然没加油但是口感湿润。 

最近真的非常想吃芋头口味的面包，于是就去买了芋头自己在家开始倒腾。

这款欧包的面团本身也揉了芋头撵成的泥，再包裹上满满的低脂芋泥馅，美味健康同时享受到，美滋滋！


先给你们看看这个满满的馅，超级实在的





材料：
面包部分
酵母 3克 
糖 20克 
高筋面粉 150克 
内酯豆腐 100克 
蒸熟的芋头 50克 
芋泥馅部分 
蒸熟的芋头 130克 
奶 20克 
糖 10克 
糖的部分可以换成Stevia热量更低

做法：
把面包部分的配料全部混合揉成面团，盖上保鲜膜发酵一个小时到两倍大）
（芋头是提前蒸好撵成泥的，我用大概160克芋头的蒸出来多了水分大概180克。50克和面，剩下用来做馅）

这个时候准备芋泥馅，蒸好的芋头碾碎加20克奶（我家里有杏仁奶我就随手加了）和白砂糖拌匀，不要太稀了之后面包会湿哒哒哈哈哈。


发好的面团排气，和芋泥馅一样分成四等分。

因为面团要让它醒10-20分钟，所以先分面团再分芋泥可以节省时间


拿一个面团拍扁，里面放一块芋泥馅


我是做成三角形的，就是像糖三角一样把口子捏上就可以啦~


包好的面团封口朝下放，并且稍稍压扁，在温暖的地方再次发酵40分钟左右，这个时候可以预热烤箱380℉


发好了之后表面筛上一层高粉，再用刀片或者面包刀划出造型。


放入烤箱烤20分钟就可以啦~这次高粉撒的稍微有点多影响美观了哈哈哈


底部是稍微带点金黄色的哦，能看到面团淡淡的紫色和芋头纤维吗？


这个因为我的比例做出来的这个芋头馅是属于偏湿润的类型，所以撕开的时候就感觉整个面包软软的。


别看它个头不小而且里面这么满的馅，这一块面包只有不到150卡的热量哦！


咬一口，面包和芋头馅感觉都快要化在口中。松软绵密说的就是它不会有错了！



*芋头也可以叮熟，但是含水量可能就不一样了，还有根据面粉的吸水程度面团的湿润程度可能会低，要适量加一点点水。
*有一点粘手也是正常的，这样做出来的才比较柔软，可以造型的那一步稍微在手上和砧板上撒一层高筋面粉防粘