I yam what I yam, and what I yam is a taro.
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 a roux starter. Mashed taro, 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 adding to the rest of the ingredients.
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 was quite sweet I didn't add more sugar.
I began by making a roux starter. Mashed taro, 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 adding to the rest of the ingredients.
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 was quite sweet I didn't add more sugar.
Roux starter: 20 grams store bought taro paste, 10 grams Showa HI-NEON, 50 grams water
Bread dough: 210 grams Showa HI-NEON, 3 grams instant yeast, 20 grams caster sugar, 1/4 teaspoon salt, 100 grams water, 15 grams butter
Filling: 150 grams taro paste, 15 grams butter
Finish: Egg wash
Crumb topping: 10 grams all-purpose flour, 15 grams almond meal, 10 grams granulated sugar, 10 grams salted butter
