Taro Bomb Bread
A Taiwanese-style bread filled with taro paste, topped with pineapple crust and almond slices, and baked in a bomb bread mold.
Ingredients
Dough ingredients A (refer to related recipe)
to taste
Taro filling (11 pieces total)
40 g
Pineapple topping (11 pieces total)
40 g
Almond slices (for coating surface)
to taste
Instructions
1
Mixing and Fermenting
Mix all ingredients A together until the dough reaches the final stage, then let it ferment for 80 minutes.
2
Dividing and Resting
Divide the dough into 11 pieces of 90 g each, roll into balls, and let rest for 20 minutes.
3
Filling and Decorating
Wrap 40 g of taro filling into each dough ball, cover the surface with 40 g of pineapple topping, then coat with almond slices.
4
Molding and Final Proofing
Place into bomb bread molds, ferment until doubled in size, then cover with lids.
5
Baking
Bake at 200°C top heat / 200°C bottom heat for approximately 15 minutes.
