A Dough for 1 Wholemeal Taro Loaf + 4 Buns

Wholemeal Taro Loaf // Mono + Co Wholemeal Taro Loaf // Mono + Co Wholemeal Taro Loaf // Mono + Co Wholemeal Taro Loaf // Mono + Co Wholemeal Taro Loaf // Mono + Co Wholemeal Taro Loaf // Mono + Co

Yes! Another taro loaf recipe.  But I added 100 gram more flour to have some excess dough for 4 buns, 50g of dough for each bun to be exact.  I also filled the buns with cream cheese, with this soft sweet bun recipe, any filling will go with it, just add your favorite.

Wholemeal Taro Loaf // Mono + CoWholemeal Taro Loaf // Mono + Co

I can make three loaves of bread with half a taro bought from the market.  Even after adding an egg, and a generous slab of butter, the bread appears white, not yellowish.  This is what I like about adding taro to Asian style bread recipes.

If you like to bake a loaf for next day’s breakfast and extra four buns for afternoon tea, here’s the recipe:


1 loaf + 4 buns recipe

250g bread flour
50g wholemeal flour
1/4 teaspoon sea salt
2 tablespoons raw sugar
1/2 tablespoon instant yeast
100g steamed taro, mashed
1 egg, 70g with shell
30g water
35g cold butter, cubed

In a mixer bowl, mix well the dry ingredients: bread flour, wholemeal flour, yeast, sea salt, and raw sugar with a hand whisk.  Add cooled mashed taro, egg, and water to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1) until the ingredients come into a ball.  Let the dough stand for 15 minutes, cover the bowl with a clean tea towel if it’s windy in your kitchen.

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 with tea towel, and bulk rise for 1 hour.

After an hour, the dough should rise to double its volume, 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 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.

Take out 4 x 50g of dough, and shape them into balls on a baking tray.

Shape the remaining dough into a loaf 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.  I divided the remaining dough into 3 equal parts and shape them swiss rolls style.

Let bun dough proof for 45 minutes, bake for 25min at 170C.

For Pullman loaf, proof for 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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Soft Taro Milk Loaf

Soft Taro Milk Loaf // Mono + Co Soft Taro Milk Loaf // Mono + Co Soft Taro Milk Loaf // Mono + Co

The first bread loaf that I bake after almost a month long hiatus is this Taro Milk Loaf, exactly the same as this recipe I baked earlier, with milk instead of plain water.  The bread is now good enough to be eaten on its own since I have added a whole egg, butter, and milk as ingredients.  Talk about convenient food!


Soft Taro Milk Loaf

200g bread flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoons organic raw sugar
100g steamed taro, mashed
1 egg **
55g fresh milk
30g cold unsalted butter, cubed

** I ran out of large eggs and used a 55g egg for this bake.  If a larger egg is used, I will add just 30g milk, and top up if necessary, spoon by spoon, until the ingredients come into a ball.  Otherwise, the dough may end up too wet to be handled or shaped.

In a mixer bowl, mix well the dry ingredients: bread flour, yeast, sea salt, and raw sugar with a hand whisk.  Add cooled mashed taro, egg, and half of the fresh milk to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add in the remaining of the fresh milk, with the mixer running, until the ingredients come into a ball.  Let the dough stand for 15 minutes, cover the bowl with a clean tea towel if your kitchen is windy.

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 with tea towel, and bulk rise for 1 hour.

After an hour, the dough should rise to double its volume, 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 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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Soft Taro White Loaf

Soft Taro White Bread // Mono + Co

I like adding taro to bread recipes as it gives the bread a milky white shade.  I add quite a bit of butter (20-40g depending) to my bread doughs, so the end bake usually ends up with a slight tinge of yellow.  But not bread with taro added.  The texture will also appear more cottony soft because of its white crumbs.  The bread is definitely soft, of course, like all other bread baked with root vegetables added.  I had to cool the bread on its side which has the largest surface area, as the bread was collapsing under its own weight.  By the time it completely cools down, I realised that rack marks have been made on its side!

Soft Taro White Bread // Mono + Co

To buy a whole taro for my small family will be too much.  Only a 100g is needed for this recipe, so I usually ask the grocer to sell me a third or half of a big taro, that’s why I love buying my supplies from the wet markets, everything is negotiable! I will then steam the whole thing, use 100g of it to bake bread, chop the remaining into large chunks so that they fit into my  airtight container and keep in the fridge, to be used up within a week.

Soft Taro White Bread // Mono + Co Soft Taro White Bread // Mono + Co

I adapted from this taro bun recipe that is baked in an 8-inch round pan.  My Pullman tin is smaller, so I used 200g of bread flour instead of 230g.


Soft Taro White Loaf

200g bread flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoons raw sugar
100g steamed taro, mashed
1 large egg **
30g water
30g cold butter, cubed

** I use a large egg weighing 70g.

In mixer bowl, combine bread flour, yeast, salt, and sugar well with a hand whisk.  After the dry ingredients are mixed, add cooled mashed taro, beaten egg and half of the water.  Start the mixer and knead on its lowest speed (KA 1) .  If the ingredients do not come together into a ball, slowly add more water, spoon by spoon, once a ball dough starts to form, stop.  Let the dough sit for 15 minutes.  If your kitchen is windy, cover the bowl with a clean tea towel.

After 15 minutes, start the mixer again and knead for 1 minute before adding cubed butter, one by one.  Knead this until the dough reaches window pane stage; when the dough becomes very smooth and elastic.  Remove bowl from mixer and bulk rise this for 1 hour.  It will rise to double its original volume.

Punch the dough down and transfer it to a clean work top.  Flatten dough with a rolling pin to push out gas inside the dough.  Shape the loaf and place in greased bread tin, seams side facing downwards.  Let it rise in a draft-free place for 50-60 mins.

Bake in a preheated oven at 170C for 30 minutes.  Once done, invert pan carefully and remove bread from the pan and let it cool completely on a rack.

Store in an airtight container.

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Fluffy Soft Taro Buns

Fluffy Taro Buns // Mono+Co Fluffy Taro Buns // Mono+Co Fluffy Taro Buns // Mono+Co Fluffy Taro Buns // Mono+Co

I am still a novice when it comes to fancy bread shaping.  But I am learning.

Most of the time, I decide the shape of my bread while the dough is going through its bulk rise, not before I start gathering ingredients to bake.  Having said that, there were occasions when I switched lanes at the very last minute.  It helps that bread recipes are really versatile in terms of shaping and baking.  Like today’s post.  The bread was meant to be baked into a loaf, I changed pans to bake them into small buns instead.  On a separate day, I might shape them into bagels and bake them on a tray.  Or, divide the dough into 3 portions, and bake a plaited loaf.  The possibilities are endless, as long as the recipe produces soft buns that I like.

The basic ingredients and method that I have been playing around with are pretty similar.  To the purists, bread should be no more than a coagulation of flour, water, and yeast.  I added more because I will be bored with eating the same thing every day.  Same reason for shaping them differently.  With a little bit of prompting from my grocer (taro was highly recommended that day!) and some creativity in shaping the bread, I can’t wait to explore more on bread shaping.


Fluffy Soft Taro Buns

230g bread flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoon raw sugar
100g steamed taro
1 large egg **
30-40g water
37g cold butter
optional toppings: black,white sesame seeds

** I use a large egg weighing 70g

In mixer bowl, combine bread flour, yeast, salt, and sugar well with a hand whisk.  After the dry ingredients are mixed, add cooled mashed taro, beaten egg and half of the water.  Start the mixer and knead on its lowest speed (KA 1) .  If the ingredients do not come together into a ball, slowly add more water, tablespoon by tablespoon, once a rough ball dough starts to form, stop. Let the dough sit for 15 minutes.  If your kitchen is windy, cover the bowl with a clean tea towel.

After 15 minutes, start the mixer again and knead for 1 minute before adding cubed butter, one by one.  Knead this until the dough reaches window pane stage; when the dough becomes very smooth and elastic.  Remove bowl from mixer and bulk rise this for 1 hour.  It will rise to double its original volume.

Punch the dough down and transfer it to a clean work top.  Divide the dough into 6 equal portions and shape each one of them roughly into a ball, let them rest for 15 minutes, covered.

After 15 minutes, the doughs would expand slightly.  With a rolling pin, flatten each dough to push out the gas and then shape them into tight balls.  Place them in a well greased 8″ tube pan and proof for 50-60 minutes.  The doughs would expand to reach the top of the pan, and form triangular shaped buns.  Spray a light mist of water on top, and sprinkle black/white sesame seeds on each dough.

Bake in a preheated oven at 160C for 25 minutes.  Once done, invert pan to carefully remove bread from the pan and let it cool completely on a rack.

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