Description
A colorful and fluffy bread made with ube, perfect for breakfast or snacks.
Ingredients
- 20 g high protein bread flour
- 100 g milk or water
- 130 g chilled fresh milk
- 1 tsp ube extract
- 1 egg yolk
- 30 g castor sugar
- ½ tsp salt
- 10 g milk powder
- 290 g high protein bread flour
- 1 tsp dried instant yeast
- 25 g unsalted butter, softened
- Icy cold water or egg wash for spraying
Instructions
- In your Thermomix or a saucepan, combine 20 g of high protein bread flour and 100 g of milk or water. Cook at 65°C for 2 minutes to create the Tangzhong. Set aside to cool.
- Add 130 g of chilled milk, 1 tsp of ube extract, and 1 egg yolk to your Thermomix. Blend until well combined.
- Incorporate the Tangzhong mixture with sugar, salt, milk powder, 290 g of high protein bread flour, and yeast. Knead until silky smooth.
- Add softened unsalted butter and knead until dough is elastic.
- For conventional method, combine 20 g of bread flour and 100 g of milk or water in a saucepan, cooking over low heat until thickened. Let cool.
- Mix 130 g of chilled milk, 1 tsp of ube extract, and 1 egg yolk in a bowl.
- Blend cooled Tangzhong, sugar, salt, milk powder, 290 g of high protein bread flour, and yeast until dough forms.
- Knead for 10-15 minutes until smooth and elastic. Add butter until fully incorporated.
- Transfer dough to a greased bowl, cover with a towel, and rise for 1-2 hours until doubled.
- Punch down dough, divide, shape, and let rise again for 30 minutes.
- Bake until golden brown.
Notes
Store bread wrapped in plastic or in an airtight container. For longer storage, freeze slices for up to three months.