Learn from us: Recipes Taro Layer Bread

Pia (outer shell) Ingredients :

• 75 g FILMA® Baker’s Cream Fat
• 25 g Palmboom® Cake Margarine
• 300 g Medium Protein Flour
• 50 g Sugar
• ½ tsp Salt
• 100 cc Ice Water

Pia (inner shell) Ingredients :

• 100 g FILMA® Baker’s Cream Fat
• 200 g Medium Protein Flour
• 10 g Powdered Sugar
• ¼ tsp Salt
• 2 tsp Purple Food Colouring

Taro Filling Ingredients :

• 500 g Cooked and Mashed Taro
• 200 g Thick Coconut Milk
• 200 g Sugar
• ½ tsp Salt
• 1 tsp Taro Paste
• 2 Pandan Leaves

Sweet Bread Ingredients

Ingredients A :

• 900 g High Protein Flour
• 100 g Medium Protein Flour
• 225 g Sugar
• 18 g Instant Yeast
• 5 g Bread Improver
• 30 g Full Cream Milk Powder

Ingredients B :

• 5 Egg Yolks (100 g)
• 450 – 500 cc Ice Water

Ingredients C :

• 15 g Salt
• 100 g Palmboom® Cake Margarine
• 100 g FILMA® Butter Oil Substitute (BOS)

Instructions: 

• For Pia (outer shell): Mix all ingredients until the dough is smooth, then let it rest for 30 minutes.
• For Pia (inner shell): Mix all ingredients until even.
• Roll out the outer shell dough into a rectangle, place the inner shell dough on top, wrap neatly and roll out thinly. Perform a single fold and rest for 15 minutes, then roll out again and perform single folds three times. Freeze for 1 hour, then slice thinly (about 1 cm) and set aside.

For Sweet Bread :

• Mix all Ingredients A until even, then add Ingredients B and mix until the dough is ¾ kneaded. Add Ingredients C and mix until smooth.
• Let it rest for 15 minutes (first fermentation), then weigh out 50 g portions and let rest for 10 minutes (second fermentation).
• Fill each with 25 g of taro filling, shape into balls, place in a paper cup on a greased baking tray, and proof until three-quarters risen (about 40 minutes).
• Take the thinly rolled Pia dough, wrap it around the bread dough, and let it ferment again (third fermentation) for 20 minutes.
• Brush the surface of the bread with evaporated milk and bake for 12-15 minutes at 190°C.