Ube Swirled Bread

I used taro recipes and substituted them with ube jam. To make this recipe, I combined Tasty’s Pull-Apart Marbled Taro bread and filled it with ube jam and butter mochi filling from a Matcha bread with mochi and taro filling recipe (see at the bottom). It was a very labor intensive process. To reheat the bread, I steamed the bread.  I froze the extra bread in the freezer. I re0steamed them for my husband and he said they were still good! 

Pull-Apart Marbled Taro Bread (~from Tasty)

Ingredients

for 9 buns

TARO PASTE (did not do this step; used ube jam)

1 lb big taro root, peeled and cubed

cold water, as needed

½ teaspoon kosher salt

2 tablespoons unsalted butter

⅓ cup sugar

MILK BUNS

2 ½ cups bread flour, plus 2 tablespoons, divided, plus more for dusting

⅓ cup water

1 large egg, lightly beaten

1 tablespoon instant yeast

2 tablespoons dried nonfat milk powder

1 teaspoon kosher salt

½ cup sugar

4 tablespoons unsalted butter, melted

½ cup whole milk, warm

nonstick cooking spray, for greasing

MARBLED CRUST

1 cup all purpose flour, divided

½ teaspoon salt, divided

1 tablespoon sugar, divided

2 tablespoons canola oil, divided

4 tablespoons water, divided

3 drops purple food coloring

Preparation

·        Note: always wear gloves when handling raw taro, as it can cause skin irritation

·        Make the taro paste: Add the taro root to a medium pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over medium-high heat, then cook for about 20 minutes, until fork tender. Drain.

·        Transfer the taro to a food processor. Add the salt, butter, and sugar and process until smooth. Transfer to a small bowl and let cool completely. The taro paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.

·        Make the milk buns: In a small saucepan, whisk together 2 tablespoons of bread flour and the water. Cook over medium heat for about 3 minutes, stirring continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Let cool completely.

·        In a large bowl, combine remaining 2½ cups (310 G) ( bread flour, cooled flour and water paste, egg, yeast, milk powder, salt, sugar, butter, and milk. Use a rubber spatula to mix into a shaggy mass, then turn out onto a lightly floured surface and knead for 5-6 minutes, until mostly smooth.

·        Transfer the dough to a clean, lightly greased bowl. Cover with a kitchen towel and let rest in a warm place for about 90 minutes, or until almost doubled in size.

·        Make the marbled crust: In a medium bowl, combine ½ cup (60 G) all-purpose flour, ¼ teaspoon salt, ½ tablespoon sugar, 1 tablespoon canola oil, and 2 tablespoons water. Mix until mostly combined, then turn out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Cover with plastic wrap and let rest for 10 minutes. Repeat with the remaining ingredients, adding the purple food coloring as well.

·        Once the dough has rested, roll both portions out to flatten. Stack the white dough on top of the purple dough and press down to seal. Roll out to a 5-inch (11 cm) square, then roll the square into a tube. Roll to seal and lengthen slightly. Cut the tube into 9 equal pieces. Use your hands to smash each piece down, spiral side up. Use a rolling pin to roll each portion into about 4-inch (10 cm) ( circles. Cover lightly with plastic wrap until ready to top the buns.

·        Once the milk bun dough has risen, divide into 9 3-ounce (90 G) portions. Cover lightly with plastic wrap. Take 1 piece and flatten it into a 4-inch (10 cm) circle. Scoop 2 tablespoons of taro paste into the center. Bring the edges of the dough together and seal with your fingers (this will be the bottom). Repeat with remaining dough and taro paste.

·        Lightly brush the tops of the buns with water. Place a marbled circle over each bun and use your hands to seal the edges.

·        Grease a 9-inch (22 cm) square baking dish with nonstick spray, then line with parchment paper.

·        Place the buns in the prepared baking dish. Cover with a kitchen towel and let rise for another hour, until almost doubled in height.

·        Preheat the oven to 350°F (180°C).

·        Bake the buns for 25–30 minutes, until your finger doesn’t leave an indent in the dough when pressed.

·        Let the buns cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.

Milk Mochi (~from therealmitchie)

Ingredients

MILK MOCHI  (10min)

100g glutinous rice flour

30g corn starch

40g sugar

160g milk

1 tbsp butter

milk mochi

Directions

In a bowl, mix glutinous rice flour, corn starch, sugar, and water until no clumps.

Cover the bowl and microwave on high for 1 minute. Stir the dough to distribute the heat evenly throughout the mixture.

Cover and microwave again for 2 minutes. Stir the dough until mochi comes together in one ball.

Add butter and knead while mochi is still hot. (Note: You’ll want to wear a glove for this step so the mochi doesn’t stick to your hands. If you don’t have a glove, transfer the dough and butter into a ziplock bag and knead).

Wrap the mochi with plastic wrap. Shape into a square, or any other shape that will make it easy for you to cut this into six even portions later. Cool in the fridge for 30 minutes.