UBE MILK BREAD

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Beautiful pink lavender swirl milk bread made using fresh UBE – purple yam without any artificial colour. This milk bread recipe can make a standard loaf plus 8 extra buns with creamy ube custard fillings. A bonus of 2 for 1 recipe!

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WHAT IS UBE?

Ube, also known as purple yam is a type of root vegetables that are more like yucca in texture and flavour. It is less sweeten but more starchy and dry compared to sweet potato. In saying that, these two vegetables are closely related. Ube has a darker skin with deep purple flesh with it appearance while sweet potatoes have various colours and are more commonly found.

Ube desserts has been on the trend lately. It has been incorporated in many bakery such as bread, cake, donuts, cookies even ice cream and mochi etc a list that would never end. The creation and availability of ube powder play a main role not to say it has an attractive colour with it unique flavour. A beautiful vegetable that you would want to try if you haven’t!

As a food blogger, I must join the party! I love sweet potato and potato bread. They both taste wonderfully soft and delicious. Check out my SWEET POTATO SOURDOUGH JAPANESE MILK BREAD and SOURDOUGH POTATO MILK BREAD LOAF for more breads idea. So with ube, I have decided to go with bread first and will soon introduce others ube desserts to you guys!

This ube milk bread recipe is a 2 in 1 recipe that you get to make a beautiful pink lavender swirl loaf and some deliciously sweet and creamy ube custard buns. I couldn’t find ube powder where I am and couldn’t wait for an online order, they took forever because of COVID, so I’m using fresh ube that I found from my local Asian store to make this wonderful ube bread recipe.

The swirl bread loaf taste amazingly great with it super soft and cloud-like bread texture, a sweet and earthy flavour, lightly pink swirl, absolutely gorgeous and beautiful in it appearance. By far, this is the most delicious bread I have ever taste! I couldn’t be more satisfy with the result. The ube buns on the other hand are also very soft and springy with a creamy and rich ube custard filling. The secret ingredient in making the ube filling taste so luscious and smooth is coconut milk. Using coconut milk in ube paste add an addition fragrance and thicken the custard, a great way to make an eggless custard filling with it.

This ube milk bread is made using the traditional Japanese water roux method, which is also called Tangzhong in Chinese. Check out my other Tangzhong recipe – FLOWER SHAPED GLAZED DONUTS.

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WHAT IS TANGZHONG

Tangzhong is a method of cooking flour with liquid such as water or milk to make a sticky paste mixture. Once tangzhong is cooled down to room temperature, incorporate it with others bread ingredients and knead it into a dough. The purpose of adding tangzhong into bread dough is to create an airy soft and fluffy texture to the bread once it baked. It believed that this thick runny paste like dough adds an extra moisture to the bread dough resulting a pillowy softness end product.

This method is widely used in many Asian bakery recipes to create a super fluffy and sweet bakery. A very popular and unique bread making method that’s everyone would love!

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WHAT INGREDIENTS DO YOU NEED TO MAKE UBE MILK BREAD

Ube puree & custard filling

-grated ube, sugar, canned coconut milk and butter

Tangzhong

-All purpose flour, milk and water

White bread dough

-Bread flour, sugar, yeast, milk powder, salt, egg, tangzhong, milk and softened unsalted butter

Pink ube bread dough

-Bread flour, sugar, yeast, milk powder, salt, egg, tangzhong, ube puree and softened unsalted butter.

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HOW TO MAKE UBE MILK BREAD

Prepare ube puree by grating the fresh ube. Steam or cook with boiled water for 10 minutes until soft. Blend it until smooth and reserve 1/2 cup for the pink dough.

To make ube custard, in a saucepan, melt butter over medium heat then add coconut milk, stir well. Add the remaining ube puree and cook on low heat for 20-30 minutes until ube is cooked and mixture is thicken. Transfer to a bowl to cool down completely.

Tangzhong

In a saucepan, add flour and milk and stir well. Turn on low heat, add water into the mixture and whisk well. Cook on low heat with constant stirring for 3 minutes or until mixture is thickened. Transfer to a bowl and cover with plastic wrap touching the surface to prevent it from drying out and let it cool down until it reach room temperature.

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White bread dough

In a large mixing bowl, add bread flour, sugar, instant yeast, milk powder and salt. Whisk to combine. Add egg, tangzhong and milk and beat on low speed for 5 minutes until mixture is well incorporated. Add butter at last and beat on low speed for 2-3 minutes until butter is combined then change to high speed and beat for another 5-8 minutes until dough form into a smooth and elastic dough ball. Perform a window pane test. Cover with plastic wrap and let’s rest for an hour or until doubled in size.

Pink ube dough

In a large mixing bowl, add bread flour, sugar, yeast, milk powder and salt, whisk well. Add egg, tangzhong, 1/2 cup of ube puree and beat on low speed for 5 minutes until mixture is well incorporated. Add butter at last and beat on low speed for 2-3 minutes until butter is combined then change to high speed and beat for another 5-8 minutes until dough form into a smooth and elastic dough ball. Perform a window pane test. Cover with plastic wrap and let’s rest for an hour or until doubled in size.

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Lightly flour your finger tip and poke a hole in the center of the dough. If the hole remain and doesn’t spring back, it is ready to go.

For ube swirl bread, greased a bread loaf pan. Press down both dough to release air bubbles, then cut each dough in half. Reserve the other half of white and pink dough, cover with plastic wrap. Knead white dough for a quick minute and roll it into a log, cut into 4 equal portions and roll them into a ball. Repeat the same step for pink dough until you get all 8 dough in 2 colours.

Take one white dough and use a roller to roll into a rectangle, then roll out one pink dough to a rectangle as well. Place the pink rectangle dough on top of the white rectangle dough then roll it up from the short size into a log. Repeat the remaining dough until you get 4 logs.

Place all dough into the greased bread loaf, cover with plastic wrap and let’s rest at a warm place for an hour or until double in size.

Brush with milk wash and bake in the preheated oven at 180°C for 30-35 minutes until top is golden brown.

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For ube custard buns, greased muffin tin. Take the remaining dough and divide them into 8 equal portions, 4 white and 4 pink. Take one dough and roll out the dough to a disc, place a spoonful of ube filling in the center of each dough. Gather the edges by first pleating counter clockwise and then twisting to seal securely. Place the bun round side up into a greased muffin tin. Repeat until you get 8 buns. Cover with plastic wrap and let’s rest at a warm place for 1 hour or until dough has risen at least 0.5x size.

Brush with milk wash and bake in the preheated oven at 180°C for 15-18 minutes.

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

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RECIPE

Beautiful pink lavender swirl milk bread made using fresh UBE – purple yam without any artificial colour. This milk bread recipe can make a standard loaf plus 8 extra buns with creamy ube custard fillings. A bonus of 2 for 1 recipe!



UBE MILK BREAD
Prep time: 1 HOUR 30 MINUTES
RESTING TIME: 2 HOURS
cooking time: 53 minutes
TOTAL TIME: 4 HOURS 23 MINUTES
serve: 1 Loaf & 8 BUNS

INGREDIENTS:

Ube puree + ube custard
– 1 large ube, grated (about 500g)
– 1/2 cup sugar
– 400ml, 1 canned coconut milk
– 1/4 cup butter

Tangzhong
– 1/3 cup, 45g all purpose flour
– 1/2 cup, 120ml milk
– 1/2 cup, 120ml water

White bread dough
– 2 1/2 cup, 325g bread flour
– 1/4 cup, 60g sugar
– 2 tsp dried instant yeast
– 1 tbsp milk powder
– 1/2 tsp salt
– 1 large egg
– 1/2 cup tangzhong
– 1/2 cup, 120ml milk
– 1/4 cup, 60g softened unsalted butter


Pink bread dough
– 2 1/4 cup, 295g bread flour
– 1/4 cup, 60g sugar
– 2 tsp dried instant yeast
– 2 tbsp milk powder
– 1/2 tsp salt
– 1 large egg
– 1/2 cup tangzhong
– 1/2 cup ube puree
– 1/4 cup, 60g softened unsalted butter

Milk wash
– 2 tbsp milk




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INSTRUCTIONS

To make ube custard filling:

-Prepare ube puree by grating the fresh ube. Steam or cook with boiled water for 10 minutes until soft. Blend it until smooth and reserve 1/2 cup puree for the pink dough.
– In a saucepan, melt butter over medium heat then add coconut milk, stir well. Add the remaining ube puree and cook on low heat for 20-30 minutes until ube is cooked and mixture is thicken. Transfer to a bowl to cool down completely.

To make tangzhong:

– In a saucepan, add flour and milk and stir well. Turn on low heat, add water into the mixture and whisk well. Cook on low heat with constant stirring for 3 minutes or until mixture is thickened. Transfer to a bowl and cover with plastic wrap touching the surface to prevent it from drying out and let it cool down until it reach room temperature.

White bread dough:

– In a large mixing bowl, add bread flour, sugar, instant yeast, milk powder and salt. Whisk to combine. Add egg, tangzhong and milk and beat on low speed for 5 minutes until mixture is well incorporated. Add butter at last and beat on low speed for 2-3 minutes until butter is combined then change to high speed and beat for another 5-8 minutes until dough form into a smooth and elastic dough ball. Perform a window pane test. Cover with plastic wrap and let’s rest for an hour or until doubled in size.

Pink ube dough

– In a large mixing bowl, add bread flour, sugar, yeast, milk powder and salt, whisk well. Add egg, tangzhong, 1/2 cup of ube puree and beat on low speed for 5 minutes until mixture is well incorporated. Add butter at last and beat on low speed for 2-3 minutes until butter is combined then change to high speed and beat for another 5-8 minutes until dough form into a smooth and elastic dough ball. Perform a window pane test. Cover with plastic wrap and let’s rest for an hour or until doubled in size.

– Lightly flour your finger tip and poke a hole in the center of the dough. If the hole remain and doesn’t spring back, it is ready to go.

– For ube swirl bread, greased a bread loaf pan. Press down both dough to release air bubbles, then cut each dough in half. Reserve the other half of white and pink dough, cover with plastic wrap. Knead white dough for a quick minute and roll it into a log, cut into 4 equal portions and roll them into a ball. Repeat the same step for pink dough until you get all 8 dough in 2 colours.
Take one white dough and use a roller to roll into a rectangle, then roll out one pink dough to a rectangle as well. Place the pink rectangle dough on top of the white rectangle dough then roll it up from the short size into a log. Repeat the remaining dough until you get 4 logs.
– Place all dough into the greased bread loaf, cover with plastic wrap and let’s rest at a warm place for an hour or until doubled in size.
– Brush with milk wash and bake in the preheated oven at 180°C for 30-35 minutes until top is golden brown. Remove bread from oven and leave it in the bread loaf for 5 minutes and transfer the bread onto a cooling rack to cool down. Slice and enjoy!

– For ube custard buns, greased muffin tin. Take the remaining dough and divide them into 8 equal portions, 4 white and 4 pink. Take one dough and roll out the dough to a disc, place a spoonful of ube filling in the center of each dough. Gather the edges by first pleating counter clockwise and then twisting to seal securely. Place the bun round side up into a greased muffin tin. Repeat until you get 8 buns. Cover with plastic wrap and let’s rest at a warm place for 1 hour or until dough has risen at least 0.5x size.
– Brush with milk wash and bake in the preheated oven at 180°C for 15-18 minutes. Remove from oven and let’s bread sit in the muffin tin for 5 minutes before transfer them to a cooling rack. Serve warm and enjoy!
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