Imagine a Shokupan loaf (Japanese Milkbread)- that is soft, fluffy, with a cotton-candy like interior- utilized as the base for Ube Cheese Ensaymada (Filipino Brioche with sweet purple yam). You'll end up with a product that is more of a cake than bread. This is best eaten the next day as it is extremely tender. Top it with ube buttercream or more cheese (optional but needed imo)
Recipe:
Yield: 600g x 2ea
For the Tanzhong:
50g All Purpose Flour
150g Milk
For the dough:
350g Bread Flour (Protein 12%-13%)
100g All Purpose Flour
35g Honey
50g Sugar
12g Salt
10g Osmotolerant Yeast (Gold Yeast)
200g Milk
100g Eggs
150g Butter
Inclusion:
100g Cheese (grated)
Ube Yam (As Needed)
Directions:
Cook the Tanzhong: Warm the milk and whisk in the flour and cook until it becomes a thick paste- like roux. Let it cool completely. Best when prepared the night before.
Dough: Mix all of the ingredients (including the tanzhong) except the butter). It will take about 4-5 minutes slow speed then 18-25 minutes high speed until full gluten development. *During high speed, slowly incorporate softened butter- mix in 3-4 stages until fully mixed in the dough.
Bulk Ferment: Let it ferment for 1-1.5 hours at room temperature- hit the a dough temperature of 23-24C.
Divide/Pre-shape:
Final Shape: Roll each ball and spread the ube jam and grated cheese. Tightly shape and place 3 ball doughs into a pan.
Bake: Pre-heat your oven to 190C/375F. Place the bread in the oven and immediately lower the temperature to 176C/350F for 30 minutes. Take off the lid and add another 15-20 minutes until golden brown or you get an interior temperature of 94C/200F.
Cool: Let it completely cool before cutting and serving.
Top (optional): Top with more ube jam and grated cheese on top.
