Flour Taro Paste Soy Milk Toast

Name: Flour Taro Paste Soy Milk Toast
Ingredients: Main dough; 270g Bread flour; 30g Cake flour; 50g Okara; 20g Fine granulated sugar; 1/4 tsp Salt; 5g Yeast; 150ml Soy milk; 20g butter; 100g taro; 20g butter; 20g fine granulated sugar; 2 spoons milk

Making taro paste at home is simple and easy. Made with sweet taro, it turns out wonderfully fragrant!

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A delightful homemade toast recipe that brings together the natural sweetness of taro paste and the gentle nuttiness of soy milk. Using sweet taro as the star ingredient creates a smooth, aromatic filling that elevates an everyday loaf into something truly comforting. Soft, fluffy, and lightly fragrant, this toast makes a perfect start to the morning or a cozy afternoon treat, offering a touch of homemade warmth in every slice.

Ingredients

Main dough

Bread flour 270g

Cake flour 30g

Okara 50g

Fine granulated sugar 20g

Salt 1/4 tsp

Yeast 5g

Soy milk 150ml

butter 20g

taro 100g

butter 20g

fine granulated sugar 20g

milk 2 spoons

Instructions

Step 1

Mix all the ingredients in the main dough except the butter evenly, then knead by hand for about 15 minutes until the dough can be stretched into a beautiful thin film.

Step 2

Add the butter cut into small pieces, then knead until the butter is fully incorporated into the dough, making the dough soft and glossy.

Step 3

Place the dough in a sealed, moist, warm space to ferment for one hour until it doubles in size.

Step 4

While the dough is fermenting, make the taro paste. Cut the taro into small pieces, place in the inner pot, add a cup of water to the outer pot, and cook until the rice cooker switches off. While hot, mix in the butter and fine sugar. If the taro paste seems too dry, add a little milk and stir until smooth. If you prefer a grainy texture, don't blend it too fine.

Step 5

Divide the fermented dough into two equal portions, shape into rounds, and let rest for 10-15 minutes.

Step 6

Roll the dough flat and spread the taro paste in the middle. (Don't spread too thick, as too thick taro paste will affect the subsequent fermentation)

Step 7

Fold up the edges of the dough and roll it up.

Step 8

Roll about 3-4 turns and it's done.

Step 9

Place the rolled dough into a toast mold, let it proof for about one hour, until it reaches 8/10 full in the mold, then it can go into the oven. (Best to use a non-stick toast mold, this makes demolding super easy and cleaning fast)

Step 10

Place into an oven preheated to 200 degrees, bake for 30-35 minutes, demold immediately after coming out, wait until cooled then slice, and it's done.