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.

Save

Save

Save

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.

Save

Save

Save

Save

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.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save