Ubi, served as a potato dish as well as an ingredient, is the Filipino word for purple yam. Its flesh is a marbled violet color and is well-known for its aroma.
| Ubi Dough | Light Dough |
|---|
| - 125 g Bread flour
- 18 g Sugar
- 1 g Salt
- 2 g Instant dry yeast
- 40 g Tangzhong Starter
- 40 g Warm milk
- 12 g Egg
- 15 g Butter
|
- Prepare the ubi dough by placing all the ingredients except butter in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch the speed to medium and continue mixing until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prepare the light dough at the same way.
- Place the two doughs in two lightly greased plastic bags separately and let rise for about 45 minutes at the warm area. Once they are doubled in bulk, punch down and allow the doughs, covered, to rest on a lightly floured work surface for 10 minutes.
- Roll out each dough to a rectangle, about 22x10cm. Place purple taro dough atop the light and roll up tightly, beginning at short side. Place in a greased 26cm loaf pan. Cover and let rise till double in bulk, 45 to 60 minutes. Bake at 170C/340F for 30-35 minutes or until done. Remove from pan and let cool on a wire rack.
:.