Purple Taro Loaf
Isn’t this beautiful? Visually pleasing purple taro loaf with the perfect amount of sweetness. It is perfect for breakfast or snacks! Not only eye-catching, it is also easy to make with Thermomix kneading, blending and steaming all in one machine. Each slice has its own uniquely pattern!
Place water into mixing bowl. Place Varoma into position and weigh taro into it. Secure Varoma lid and steam 30 min | Varoma | Speed 1. or until soft. Remove Varoma and discard cooking liquid.
Place steamed taro, purple sweet potato powder, sugar, whipping cream and honey into mixing bowl and blend 20 sec | Speed 5 , until smooth. Transfer into a bowl and place into refrigerator until ready to use. Clean and dry mixing bowl.
Place milk, yeast and sugar into Thermomix mixing bowl and warm 3 min | 37°C | Speed 2.
Add bread flour and salt, without measuring cup knead | 6 min. After 3 minutes of kneading, add the butter through the hole one by one. Transfer dough to a clean work surface, divide into 2 equal portions and set aside.
Place 1 portion reserved dough into mixing bowl, add purple sweet potato powder, insert measuring cup and knead | 2 min. Transfer purple dough to a clean work surface and set aside to rest.
Shape both dough portion into a ball and place into separate prepared bowls. Cover bowls with cling wrap and let dough rise until doubled in size (approx. 1 hour).
Place cake flour, sugar and butter in mixing bowl and mix 10 sec | speed 4. Remove to a bowl and reserve in the refrigerator.
Grease a loaf tin (20 x 10 x 7 cm) and set aside.
Transfer each risen dough ball onto a lightly floured work surface. Gently flatten with floured hands to form two rough rectangles (approx. 20 cm x 25 cm), then layer on top of each other starting with purple, then plain dough. Then, spread an even layer of yam filling over half of the dough. Fold the bottom half of the dough over to cover the filling. Use a sharp knife, cut strips at the bottom part of the dough without cutting the folding edge. Take each strip and twist 6 - 8 times. Repeat with the remaining strips.
Starting from the fold part, tightly roll up the dough to form a log. Place the loaf into the prepared loaf tin, put the ends of twists underneath the loaf. Brush braids with 1 beaten egg and sprinkle with reserved crumble. Let rise until nearly doubled in size (approx. 1 hr.). In the last 15 minutes, preheat oven to 170°C.
Bake for 20-25 minutes (170°C) or until golden brown. Remove from the oven and serve warm or cold.
Ingredients
Directions
Place water into mixing bowl. Place Varoma into position and weigh taro into it. Secure Varoma lid and steam 30 min | Varoma | Speed 1. or until soft. Remove Varoma and discard cooking liquid.
Place steamed taro, purple sweet potato powder, sugar, whipping cream and honey into mixing bowl and blend 20 sec | Speed 5 , until smooth. Transfer into a bowl and place into refrigerator until ready to use. Clean and dry mixing bowl.
Place milk, yeast and sugar into Thermomix mixing bowl and warm 3 min | 37°C | Speed 2.
Add bread flour and salt, without measuring cup knead | 6 min. After 3 minutes of kneading, add the butter through the hole one by one. Transfer dough to a clean work surface, divide into 2 equal portions and set aside.
Place 1 portion reserved dough into mixing bowl, add purple sweet potato powder, insert measuring cup and knead | 2 min. Transfer purple dough to a clean work surface and set aside to rest.
Shape both dough portion into a ball and place into separate prepared bowls. Cover bowls with cling wrap and let dough rise until doubled in size (approx. 1 hour).
Place cake flour, sugar and butter in mixing bowl and mix 10 sec | speed 4. Remove to a bowl and reserve in the refrigerator.
Grease a loaf tin (20 x 10 x 7 cm) and set aside.
Transfer each risen dough ball onto a lightly floured work surface. Gently flatten with floured hands to form two rough rectangles (approx. 20 cm x 25 cm), then layer on top of each other starting with purple, then plain dough. Then, spread an even layer of yam filling over half of the dough. Fold the bottom half of the dough over to cover the filling. Use a sharp knife, cut strips at the bottom part of the dough without cutting the folding edge. Take each strip and twist 6 - 8 times. Repeat with the remaining strips.
Starting from the fold part, tightly roll up the dough to form a log. Place the loaf into the prepared loaf tin, put the ends of twists underneath the loaf. Brush braids with 1 beaten egg and sprinkle with reserved crumble. Let rise until nearly doubled in size (approx. 1 hr.). In the last 15 minutes, preheat oven to 170°C.
Bake for 20-25 minutes (170°C) or until golden brown. Remove from the oven and serve warm or cold.
