How to Make Taro Bread (taro paste) | Tangzhong Method - Видеохостинг BluTube. Смотрите видео онлайн, бесплатно appshome.ru .


How to Make Taro Bread (taro paste) | Tangzhong Method

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Ingredients (makes 8 - each about 65 grams):

--- Tangzhong (see note below for what it is) ---
- 20g (2 tbsps) bread flour
- 100g (1/2 cup) water

--- Main Bread Dough ---
- 270g (2 cups_ bread flour
- 30g (3 tbsps) all purpose flour
- 25g (2 tbsps) white granulated sugar
- 1/4 tsp salt
- 1 tsp instant dry yeast

- 80g (1/3 cup) milk, lukewarm
- 40g (3 tbsps) of one large beaten egg
- all of tangzhong (from the recipe above)

- 25g (1 1/2 tbsps) unsalted butter, softened

- remaining egg for egg brush
- sliced almonds for garnish (optional)

--- Taro Paste ---
- 1/2 large taro (~ 300g), peeled and cut into chunks
- 15g (1 tbsp) unsalted butter
- 50g (1/4 cup) white granulated sugar
- 50g (1/4 cup) milk (can add more or less)

COOKING TARO:
Steam: 40 min
Boil: in boiling water for 30-40 min, or until fork tender

Note:
- Tangzhong is a water flour starter/roux made by cooking flour and water together until it thickens. This is added to the main bread dough. This adds additional moisture, producing a lighter softer crumb.
- This tangzhong recipe weighs 100 grams in total.
- You could use all 300g bread flour in the Main Bread Dough


Music by: 너의 이름은 (Kimi no na wa) OST - 스파클 Sparkle 피아노 piano https://www.youtube.com/watch?v=lQBrn3o5dTY&list=PLGkY3m-hwKqorCSnOfhgyyprx6KWtOCv5&index=23

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