Best 2 Pull Apart Marbled Taro Bread Recipe By Tasty Recipes
**Indulge in a Symphony of Flavors: Pull-Apart Marbled Taro Bread, Garlic Butter Bombs, and More**
Embark on a culinary adventure with a delightful trio of recipes that tantalize your taste buds and leave you craving more. At the heart of this gastronomic symphony is the Pull-Apart Marbled Taro Bread, a visually stunning and texturally intriguing creation that combines the earthy sweetness of taro with the comforting embrace of soft, fluffy bread. This recipe takes you on a step-by-step journey, guiding you through the process of crafting this marbled masterpiece, from preparing the taro filling to assembling and baking the bread to perfection.
Complementing the taro bread are two equally enticing recipes: Garlic Butter Bombs and a refreshing Mango Float. The Garlic Butter Bombs are a delightful burst of savory goodness, featuring a crispy exterior that yields to a molten center of garlic-infused butter. These bite-sized treats are perfect for parties and gatherings, adding a touch of indulgence to any occasion.
And for a sweet finale, the Mango Float offers a tropical twist on a classic dessert. Layers of creamy custard, ripe mangoes, and crushed graham crackers come together in a symphony of flavors and textures, creating a dessert that is both light and satisfying. This recipe provides detailed instructions for each component, ensuring that every layer is perfectly executed, resulting in a visually stunning and utterly delicious dessert.
So, prepare to tantalize your taste buds and embark on a culinary journey like no other with these three exceptional recipes. From the savory Garlic Butter Bombs to the sweet and tropical Mango Float, and the centerpiece Pull-Apart Marbled Taro Bread, this article has something for every palate, promising an unforgettable dining experience.
PULL-APART MARBLED TARO BREAD RECIPE BY TASTY
These marbled taro buns are pillowy soft in texture with the perfect amount of sweetness-you'll want to make them every week for breakfast. Make sure to purchase big taro root at the store; unlike little taro root, big taro has purple-flecked flesh. Also, take care to wear gloves when handling the raw taro root, as it can cause skin irritation. While they take a bit of time to make, these buns are definitely worth the effort.
Provided by Katie Aubin
Categories Desserts
Time 5h15m
Yield 9 buns
Number Of Ingredients 21
Steps:
- Note: always wear gloves when handling raw taro, as it can cause skin irritation
- Make the taro paste: Add the taro root to a medium pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over medium-high heat, then cook for about 20 minutes, until fork tender. Drain.
- Transfer the taro to a food processor. Add the salt, butter, and sugar and process until smooth. Transfer to a small bowl and let cool completely. The taro paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.
- Make the milk buns: In a small saucepan, whisk together 2 tablespoons of bread flour and the water. Cook over medium heat for about 3 minutes, stirring continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Let cool completely.
- In a large bowl, combine remaining 2½ cups (310 G) ( bread flour, cooled flour and water paste, egg, yeast, milk powder, salt, sugar, butter, and milk. Use a rubber spatula to mix into a shaggy mass, then turn out onto a lightly floured surface and knead for 5-6 minutes, until mostly smooth.
- Transfer the dough to a clean, lightly greased bowl. Cover with a kitchen towel and let rest in a warm place for about 90 minutes, or until almost doubled in size.
- Make the marbled crust: In a medium bowl, combine ½ cup (60 G) all-purpose flour, ¼ teaspoon salt, ½ tablespoon sugar, 1 tablespoon canola oil, and 2 tablespoons water. Mix until mostly combined, then turn out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Cover with plastic wrap and let rest for 10 minutes. Repeat with the remaining ingredients, adding the purple food coloring as well.
- Once the dough has rested, roll both portions out to flatten. Stack the white dough on top of the purple dough and press down to seal. Roll out to a 5-inch (11 cm) square, then roll the square into a tube. Roll to seal and lengthen slightly. Cut the tube into 9 equal pieces. Use your hands to smash each piece down, spiral side up. Use a rolling pin to roll each portion into about 4-inch (10 cm) ( circles. Cover lightly with plastic wrap until ready to top the buns.
- Once the milk bun dough has risen, divide into 9 3-ounce (90 G) portions. Cover lightly with plastic wrap. Take 1 piece and flatten it into a 4-inch (10 cm) circle. Scoop 2 tablespoons of taro paste into the center. Bring the edges of the dough together and seal with your fingers (this will be the bottom). Repeat with remaining dough and taro paste.
- Lightly brush the tops of the buns with water. Place a marbled circle over each bun and use your hands to seal the edges.
- Grease a 9-inch (22 cm) square baking dish with nonstick spray, then line with parchment paper.
- Place the buns in the prepared baking dish. Cover with a kitchen towel and let rise for another hour, until almost doubled in height.
- Preheat the oven to 350°F (180°C).
- Bake the buns for 25-30 minutes, until your finger doesn't leave an indent in the dough when pressed.
- Let the buns cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams
PULL-APART MARBLED TARO BREAD RECIPE BY TASTY
These marbled taro buns are pillowy soft in texture with the perfect amount of sweetness-you'll want to make them every week for breakfast. Make sure to purchase big taro root at the store; unlike little taro root, big taro has purple-flecked flesh. Also, take care to wear gloves when handling the raw taro root, as it can cause skin irritation. While they take a bit of time to make, these buns are definitely worth the effort.
Provided by Katie Aubin
Categories Desserts
Time 5h15m
Yield 9 buns
Number Of Ingredients 21
Steps:
- Note: always wear gloves when handling raw taro, as it can cause skin irritation
- Make the taro paste: Add the taro root to a medium pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over medium-high heat, then cook for about 20 minutes, until fork tender. Drain.
- Transfer the taro to a food processor. Add the salt, butter, and sugar and process until smooth. Transfer to a small bowl and let cool completely. The taro paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.
- Make the milk buns: In a small saucepan, whisk together 2 tablespoons of bread flour and the water. Cook over medium heat for about 3 minutes, stirring continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Let cool completely.
- In a large bowl, combine remaining 2½ cups (310 G) ( bread flour, cooled flour and water paste, egg, yeast, milk powder, salt, sugar, butter, and milk. Use a rubber spatula to mix into a shaggy mass, then turn out onto a lightly floured surface and knead for 5-6 minutes, until mostly smooth.
- Transfer the dough to a clean, lightly greased bowl. Cover with a kitchen towel and let rest in a warm place for about 90 minutes, or until almost doubled in size.
- Make the marbled crust: In a medium bowl, combine ½ cup (60 G) all-purpose flour, ¼ teaspoon salt, ½ tablespoon sugar, 1 tablespoon canola oil, and 2 tablespoons water. Mix until mostly combined, then turn out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Cover with plastic wrap and let rest for 10 minutes. Repeat with the remaining ingredients, adding the purple food coloring as well.
- Once the dough has rested, roll both portions out to flatten. Stack the white dough on top of the purple dough and press down to seal. Roll out to a 5-inch (11 cm) square, then roll the square into a tube. Roll to seal and lengthen slightly. Cut the tube into 9 equal pieces. Use your hands to smash each piece down, spiral side up. Use a rolling pin to roll each portion into about 4-inch (10 cm) ( circles. Cover lightly with plastic wrap until ready to top the buns.
- Once the milk bun dough has risen, divide into 9 3-ounce (90 G) portions. Cover lightly with plastic wrap. Take 1 piece and flatten it into a 4-inch (10 cm) circle. Scoop 2 tablespoons of taro paste into the center. Bring the edges of the dough together and seal with your fingers (this will be the bottom). Repeat with remaining dough and taro paste.
- Lightly brush the tops of the buns with water. Place a marbled circle over each bun and use your hands to seal the edges.
- Grease a 9-inch (22 cm) square baking dish with nonstick spray, then line with parchment paper.
- Place the buns in the prepared baking dish. Cover with a kitchen towel and let rise for another hour, until almost doubled in height.
- Preheat the oven to 350°F (180°C).
- Bake the buns for 25-30 minutes, until your finger doesn't leave an indent in the dough when pressed.
- Let the buns cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your bread. Look for fresh taro root, good-quality butter, and unbleached all-purpose flour.
- Be patient. This bread takes a bit of time to make, but it's worth it. The dough needs to rise twice, and the baking process takes about an hour. But the end result is a delicious, fluffy, and visually stunning bread.
- Don't overmix the dough. Overmixing will make the bread tough. Mix the dough just until it comes together, then stop.
- Be careful not to overbake the bread. The bread is done when it is golden brown and a toothpick inserted into the center comes out clean. Overbaking will make the bread dry and crumbly.
- Let the bread cool before serving. This will allow the flavors to develop and the bread to set.
Conclusion:
This pull-apart marbled taro bread is a delicious and impressive treat that is perfect for any occasion. It's easy to make, but it looks like it came from a bakery. The combination of sweet taro and tangy cream cheese is irresistible. This bread is sure to be a hit with your family and friends. This bread also freezes well, so you can make it ahead of time and enjoy it later. Simply wrap the bread tightly in plastic wrap and freeze for up to 3 months. When you're ready to serve, thaw the bread overnight in the refrigerator or at room temperature for several hours.
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