Fluffy and chewy
Ingredients (for 4 people)
| Grated Nagaimo | 100g |
| Strong flour | 150g |
| milk | 30ml |
| cane sugar | 22.5g |
| dry yeast | 4g |
| salt | a pinch |
| butter | 5g |
How to make it
1. Wash the yam and grate it with a daikon radish grinder , including the skin.
② Warm the milk to body temperature and bring the butter to room temperature.
③ Put the strong flour, brown sugar, dry yeast, salt and milk in a bowl and mix.
④ Once the dough starts to come together, add the yam and start kneading thoroughly.
Add the butter halfway through and knead until the dough becomes slightly glossy.
⑤ Pull the dough until it forms a thin membrane that is transparent to the outside, then cover the bowl with plastic wrap and let it rise for the first time.
⑥After about an hour, when the dough has doubled in size, poke your finger into it and if it does not spring back, it is ready.
Remove the gas from the dough and cut it into pieces of your desired size.
⑦ Cover the dough with a wet cloth to prevent it from drying out and let it rest for 10 minutes. This will make the dough soft.
8. Shape the dough, arrange it on a baking tray, cover with plastic wrap, and let it rise for about 30 minutes. Meanwhile, preheat the oven to 180°C.
*The optimum temperature for your home oven will vary, so please try it several times to find the optimum temperature.
9. Once the dough has doubled in size, bake in the oven for about 20 minutes until golden brown and fully risen in the middle.
※To finish, sprinkle some flour on top to make it look cute.
The key to fluffy white bread made with yam
Proper fermentation is the key to baking delicious bread.
Nagaimo itself has no flavor, but it cooks up nice and fluffy. Try mixing various vegetables other than yam into the batter and baking it.
