Beetroot Milk Bread
HB-10552 · Hand-built original · Asian
A two-tone milk bread made with tangzhong: a plain dough and a beetroot dough rolled up together and baked in one loaf.
AsianBreakfast3 hr 40 minServes 1Vegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:1quantities adjust to match
Ingredients
- 1.4 oz Flour
- 7.1 oz Water
- 16.9 oz All-Purpose Flour
- 1.2 oz Sugar
- ½ tsp Salt
- 1.5 tsp Yeast
- 1 Egg
- 5.6 oz Tangzhong
- 2.1 oz Beetroot (Cooked)
- 2.1 oz Water
- 1.8 oz Milk
- 0.9 oz Butter (room temperature)
- 8.5 oz Flour
- 0.6 oz Sugar
- ¼ tsp Salt
- 1 tsp Yeast
- 1 Egg
- 2.8 oz Milk
- 2.8 oz Tangzhong
- 0.7 oz Butter
Method
- For the tangzhong, whisk the first flour and water in a pot, then stir over medium heat for 3 to 5 minutes, until the paste is thick enough to hold to the sides and is no longer runny; chill it until completely cold, at least 30 minutes.
- Blend the cooked beetroot with the second water until smooth and set the beetroot paste aside.
- For the milk bread dough, mix the first all-purpose flour, sugar, salt and yeast, then add the first measure of tangzhong, the milk and the egg, holding back the butter.
- Mix with a stand mixer for 5 to 8 minutes, until the bowl comes clean and everything is combined, then mix in the butter in small pieces at slow speed until it disappears into the dough.
- Raise the speed and knead for another 10 minutes, until the bowl is clean again and the dough stretches smooth; cover and rest for 1 hour, until doubled.
- Make the beetroot dough the same way with the second set of flour, sugar, salt, yeast, egg, milk, tangzhong and butter, adding the beetroot paste with the wet ingredients, and rest it the same way.
- Roll the milk bread dough out to about 7 by 9 inches, working out any air bubbles, and roll the beetroot dough to a rectangle 1 inch smaller.
- Lay the beetroot dough on the milk bread dough and roll the two up tightly together, pinching after each turn so no air is trapped between the layers.
- Set the roll in its container and rest it for another 40 minutes.
- Dust the top with flour, heat the oven to 380°F and bake for 20 to 25 minutes, watching that the top does not burn; turn the loaf out and rest it on its side for 10 minutes so it stays fluffy, then slice it.
Prep: 60 min · Cook: 40 min · Total: 220 min
Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.