Description
This Ube Milk Bread made using the Tangzhong method is a soft, sweet, and vibrant purple loaf that combines the unique flavor of ube with the tender crumb of milk bread. The tangzhong technique ensures extra moisture and fluffiness, creating a perfect treat for breakfast or snacks.
Ingredients
Scale
Tangzhong
- 20 g high protein bread flour
- 100 g fresh milk
Dough
- 130 g chilled fresh milk
- 1 tsp ube extract
- 1 egg yolk
- 30 g castor sugar
- ½ tsp salt
- 10 g milk powder
- 290 g high protein bread flour
- 1 tsp dried instant yeast
- 25 g unsalted butter (softened)
For Baking
- Icy cold water or egg wash (for spraying)
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together 20g of high protein bread flour and 100g of fresh milk. Cook over medium heat, stirring constantly for about 3 minutes until the mixture thickens into a smooth paste. Set aside to cool slightly.
- Mix Dough: In a mixing bowl, combine 130g of chilled fresh milk with 1 teaspoon of ube extract. Add the prepared tangzhong, 1 egg yolk, 30g of castor sugar, ½ teaspoon of salt, 10g of milk powder, 290g of high protein bread flour, and 1 teaspoon dried instant yeast. Mix and knead for around 4 minutes until a dough forms.
- Incorporate Butter: Add the softened 25g of unsalted butter to the dough and knead for an additional minute until the butter is fully incorporated and the dough is smooth and elastic.
- First Proofing: Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 45 to 60 minutes.
- Shape Loaves: Gently punch down the dough to deflate. Divide the dough into equal portions, shape each into logs, and arrange them side by side in a greased loaf tin. Cover and proof again for 40 minutes.
- Preheat Oven: While the dough is proofing, preheat your oven to 180°C (356°F).
- Bake: Lightly spray the top of the dough with icy cold water or brush with egg wash to create steam during baking. Bake in the preheated oven for 25 to 30 minutes until golden brown on top.
- Cool Before Serving: Remove the bread from the oven and let it cool in the tin for 10 minutes. Transfer to a wire rack and allow to cool completely for at least 1 hour before slicing.
Notes
- The ube extract can be substituted with fresh or frozen ube for a more authentic flavor.
- Ensure the butter is softened for easier incorporation into the dough.
- Use high protein bread flour for the best texture and structure.
- Spraying cold water or applying egg wash before baking creates a beautiful crust and moisture inside.
- Allow the bread to cool completely before slicing to prevent the crumb from becoming gummy.
