Description
A delightful recipe for Cozy Ube Milk Bread Tangzhong, featuring a soft and fluffy texture with a hint of ube flavor.
Ingredients
Scale
- 3 cups bread flour
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup ube puree (canned or homemade)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- For the tangzhong: 1/4 cup bread flour
- 1/2 cup water
Instructions
- Begin by preparing the tangzhong. In a small saucepan, whisk together 1/4 cup of bread flour and 1/2 cup of water. Heat the mixture over medium heat, stirring continuously until it thickens into a smooth paste. Once thickened, remove it from the heat and allow it to cool completely.
- In a large mixing bowl, combine the bread flour, all-purpose flour, sugar, salt, and instant yeast. Stir these dry ingredients together until they are well blended.
- In a separate bowl, mix the cooled tangzhong with the whole milk, water, ube puree, softened butter, egg, and vanilla extract until the mixture is uniform and smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until a cohesive dough begins to form. Transfer the dough to a lightly floured surface and knead it for about 10 minutes, or until it is soft and elastic.
- Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for approximately 1 to 1.5 hours, or until it has doubled in size.
- After the dough has risen, gently deflate it and divide it into three equal portions. Shape each portion into a ball and allow them to rest for about 10 minutes.
- Roll each ball into a flat rectangle, then tightly roll each rectangle into a log shape. Arrange the logs seam-side down in a greased loaf pan.
- Cover the loaf pan with a damp cloth and let the dough rise again for about 30 to 45 minutes, or until it has risen above the edge of the pan.
- Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until it turns a lovely golden brown and sounds hollow when tapped on the bottom.
- Once baked, take the loaf out of the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra touch of sweetness, consider adding an additional tablespoon of sugar or drizzling a light glaze made from powdered sugar and milk over the top after baking.
- Feel free to swap the ube puree with sweet potato or pumpkin puree for a delightful twist on flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Cozy Ube Milk Bread Tangzhong, Ube Bread, Tangzhong Bread