Description
This Ube Milk Bread uses the tangzhong method to create a soft, sweet, and tender loaf with a vibrant purple hue. Infused with ube extract for authentic flavor and enriched with milk and butter, this bread is perfect for breakfast or a sweet snack.
Ingredients
Scale
Tangzhong
- 20 g high protein bread flour
- 100 g fresh milk
Milk Bread 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)
Finishing
- Icy cold water or egg wash (for spraying during baking)
Instructions
- Prepare Tangzhong: In a small saucepan, combine 20 g of high protein bread flour with 100 g of fresh milk. Cook over medium heat, stirring constantly for about 3 minutes until the mixture thickens into a smooth paste. Remove from heat and allow it to cool slightly before using.
- Mix Dough: In a mixing bowl, stir 1 tsp ube extract into 130 g of chilled fresh milk. Add the prepared tangzhong, egg yolk, castor sugar, salt, milk powder, bread flour, and instant yeast. Mix and knead the dough for about 4 minutes until it starts to come together.
- Incorporate Butter: Add the softened unsalted butter to the dough and continue kneading for another minute until fully integrated and a smooth, elastic dough forms.
- First Proofing: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it proof in a warm environment until doubled in size, approximately 45 to 60 minutes.
- Shape Loaves: Gently deflate the dough and divide it evenly. Shape each portion into a log and arrange them snugly in a loaf tin. Cover and proof again for 40 minutes until slightly puffed.
- Preheat Oven: Preheat your oven to 180°C (356°F) while the dough is undergoing its second proofing.
- Bake: Lightly spray the top of the dough with icy cold water or brush with egg wash to create steam and a shiny crust. Bake in the preheated oven for 25 to 30 minutes, until golden brown on top.
- Cool Before Serving: Remove the bread from the oven, let it cool in the tin for 10 minutes, then transfer to a wire rack. Allow it to cool completely for at least one hour before slicing for the best texture.
Notes
- Using high protein bread flour is essential for a chewy and tender crumb.
- Tangzhong greatly improves the moisture retention and softness of the bread.
- Substitute real ube or ube powder if you want a more natural flavor and color.
- Butter should be softened to incorporate smoothly into the dough.
- Allow the bread to cool fully before slicing to avoid gummy texture.
- Use egg wash for a glossy crust, or icy water spray for a softer skin.
