Ouke Taro and Almond Rolls
Oak bread filled with taro paste, shaped, fermented, and then baked.
Ingredients
butter
60 g
refrigerated liquid starter
400 g
taro filling
540 g
whole egg wash
to taste
sliced almonds
to taste
Instructions
1
Mixing and Bulk Fermentation
Mix the Group A ingredients together until the dough is fully developed, then bulk-ferment for 40 minutes.
2
Dividing and Resting
Divide the dough into 18 pieces, each weighing 60 g. Roll each piece into a ball and rest for 20 minutes.
3
Filling and Shaping
Place 30 g of taro filling inside each dough ball, flatten each piece, and roll it up.
4
Cutting and Shaping
Fold each piece in half, cut it through the middle, then pull it open from the cut side.
5
Final Fermentation and Decorating
After proofing to 2 times its original size, brush the surface with whole egg wash and scatter sliced almonds over it.
6
Baking
Bake for approximately 14 minutes at 200°C top heat and 180°C bottom heat.
