Sunday, 26 May 2013

BREAD USING TARO STARTER


I yam what I yam, and what I yam needs no excuses ...

One thing is for sure.  I won't be able to make bread for a living.  After an afternoon of toiling, I churned out only six buns.  Six!  If my life depended on it I'd be dead by now.


Today I made bread with a taro filling using Showa HI-NEON bread flour and taro paste that I bought from Taipei. 


I began by making my trusted Roux Starter.  Taro paste, flour and water were stirred over low heat until the water was reduced and the ingredients came together to form a paste.   It was then placed in the fridge for about 60 minutes before incorporating with the ingredients for the bread dough.


For the filling, I mixed a little butter into the taro paste to give it an extra creamy texture and rich flavor.  Since the store bought taro already contained sugar I didn't sweeten it further but if you're making taro paste from scratch, then I suppose you need to.


Roux Starter: 20 grams store bought taro paste, 10 grams Showa HI-NEON, 50 grams water

Bread Dough: 210 grams Showa HI-NEON, 20 grams caster sugar, 1/4 teaspoon salt, 3 grams instant yeast, 100 grams water, 15 grams butter, egg wash

Filling: 150 grams taro paste, 15 grams butter

Finish: Egg wash

Crumb topping: 10 grams granulated sugar, 10 grams salted butter, 15 grams almond meal, 10 grams all-purpose flour



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