Soft Taro Milk Pullman Loaf

Soft Taro Milk Pullman Loaf // Mono + Co

Adapted from this recipe from almost a year ago, I have since made 2 changes to this recipe.
– using plain flour sold in bulk from the wet market
– substituting fresh milk with milk powder

With these alterations, I have done away with the need to recycle the plastic bags from bread flour as well as plastic bottles and paper cartons from fresh milk purchase.  Less time spent on rinsing and sorting recyclables, more time for a longer breakfast.

Soft Taro Milk Pullman Loaf

300g plain flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoons organic raw sugar
2 tablespoons milk powder
135g steamed taro, mashed
1 egg **
130g water
25g cold unsalted butter, cubed

** I use egg that weighs 55g with shell

In a mixer bowl, mix well the dry ingredients: plain flour, yeast, sea salt, raw sugar, and milk powder with a hand whisk.  Add cooled mashed taro, egg, and half of the water to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add in the remaining of the water, with the mixer running, until the ingredients come into a ball.  You might need more or less water stated in the recipe, depending on the moisture content of the taro.  Let the dough stand for 15 minutes, covered.

Start the mixer running on its lowest speed again, and knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover and bulk rise for 50 minutes to 1 hour.

After an hour, the dough should have expanded, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough, either by hand or a rolling pin.  Shape the dough into a log and place it in a greased bread tin, seam side facing downwards.   Let this sit in a draft free place to rise for another 50-60 minutes.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.

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