Because of a rich, sweet and tender, I named it "the king of the bread".
(adapted from Dessert Professional magazine Sept/Oct 2008)
- 0.4 g active dry yeast
- 125 g milk, luck warm
- 200 g bread flour
- 10 g active dry yeast
- 17 g milk, luck warm
- 33 g honey
- 1 egg
- 1 yolk
- 325 g pre-ferment
- 250 g taro puree
- 350 g bread flour
- 8 g salt
- 1 g ground cinnamon
- 0.5 g ground nutmeg
- 0.5 g ground ginger
- 0.5 g ground cloves
- 45 g sugar
- 120 g unsalted butter, room temperature
1. Activate yeast with warm milk for 5 minutes in a mixer.
2. Add flour, mix until smooth.
3. Cover and place into a greased bowl.
4. Ferment at room temperature overnight.
1. Activate yeast with warm milk for 5 minutes in a mixer, whisk in honey and eggs.
2. Add pre-ferment, then puree. Mix until combined.
3. Sift all dry ingredients together and add into the mixer. Mix on low speed to take-up stage or when the dough comes together into a ball).
4. Add butter, mix on medium speed to windowpane stage.
5. Roll into a ball, place into a greased bowl and cover with plastic wrap.
6. Ferment for 90 minutes, fold once after 45 minutes.
7. Divide into desire size, shape into balls and place into the prepared mold.
8. Cover and proof until double in size.
9. Egg wash and bake at 350 degrees F for 30-40 minutes, depending on the shape used.