I’m not sure that I’m able to link to my own blog here for the recipe, so I’ve pasted it here. I developed this for Halloween after a lot of trial and error. It’s naturally purple and has ube flavour if you can find ube powder (I found the brand Borovela on Amazon Canada).
TANGZHONG
* 45g all purpose flour * 120ml whole milk
DOUGH
* 275 g bread flour * 50g ube powder (use 100% ube, not extract) * 60g sugar * 15g lemon juice (amplifies brightness of colour) * 7g active dry yeast * 4 g salt * 1 egg at room temp * 120 ml warm whole milk Tangzhong * 60 grams unsalted butter, cut into pieces and softened at room temperature
SHAPING
* 15g butter * 75g black sesame seeds
Make the tangzhong, cook to 150°F (per Ken Forkish’s new book). Add everything for the dough, except the butter, to a stand mixer and mix for 4 minutes. Add the butter, 5-10g at a time until full absorbed, which takes about 8 minutes.
Ube inhibits proofing, so this is very slow to rise – at room temp this one took 4 hours bulk ferment, 1 hour pre-shape, 4 hours final proof. About I made another one today, it was 2.5 hours total in my oven on proofing mode.
I made this a single roll in the pan because it was was rolled in black sesame to be extra spooky and baked in a 9x4x4 USA Pan Pullman loaf pan with lid. Butter the pan before adding the bread. You want this to rise fully to the top of the pan before putting the lid on and placing it in the oven. If it’s under-proofed it will “concave” at the top as it cools.
Bake at 375°F for 40 minutes, must reach at least 205°F internal temp. Immediately turn out from the pan. Allow to fully cool before slicing.
Ube has a lot of fibre so you won’t get the same “threads” as in traditional milk bread, but it’s still exceptionally soft and light. It’s insanely delicious.
(Edit 1: forgot the lemon juice transcribing it. Edit 2: formatting.)
cowkong
This looks absolutely amazing. I think I’m gonna have to try this at some point
2 Comments
I’m not sure that I’m able to link to my own blog here for the recipe, so I’ve pasted it here. I developed this for Halloween after a lot of trial and error. It’s naturally purple and has ube flavour if you can find ube powder (I found the brand Borovela on Amazon Canada).
TANGZHONG
* 45g all purpose flour
* 120ml whole milk
DOUGH
* 275 g bread flour
* 50g ube powder (use 100% ube, not extract)
* 60g sugar
* 15g lemon juice (amplifies brightness of colour)
* 7g active dry yeast
* 4 g salt
* 1 egg at room temp
* 120 ml warm whole milk Tangzhong
* 60 grams unsalted butter, cut into pieces and softened at room temperature
SHAPING
* 15g butter
* 75g black sesame seeds
Make the tangzhong, cook to 150°F (per Ken Forkish’s new book). Add everything for the dough, except the butter, to a stand mixer and mix for 4 minutes. Add the butter, 5-10g at a time until full absorbed, which takes about 8 minutes.
Ube inhibits proofing, so this is very slow to rise – at room temp this one took 4 hours bulk ferment, 1 hour pre-shape, 4 hours final proof. About I made another one today, it was 2.5 hours total in my oven on proofing mode.
I made this a single roll in the pan because it was was rolled in black sesame to be extra spooky and baked in a 9x4x4 USA Pan Pullman loaf pan with lid. Butter the pan before adding the bread. You want this to rise fully to the top of the pan before putting the lid on and placing it in the oven. If it’s under-proofed it will “concave” at the top as it cools.
Bake at 375°F for 40 minutes, must reach at least 205°F internal temp. Immediately turn out from the pan. Allow to fully cool before slicing.
Ube has a lot of fibre so you won’t get the same “threads” as in traditional milk bread, but it’s still exceptionally soft and light. It’s insanely delicious.
(Edit 1: forgot the lemon juice transcribing it. Edit 2: formatting.)
This looks absolutely amazing. I think I’m gonna have to try this at some point