Taro Milk Tear-Apart Bread

Combine all ingredients for the dough except butter in a stand mixer bowl. Mix on low speed until it forms a cohesive dough without dry flour, then increase to speed 5-6 and knead until the dough becomes slightly smooth and elastic. Add the softened butter. Note: Reserve about 20g of liquid for adjustments.

Using speed 3, gradually knead the butter into the dough. Increase to speed 6-7 and knead until you can pull out a strong, thin, transparent film from the dough.

Remove the dough, ensuring its temperature is around 26°C. Place it in a container, cover, and leave it to rise at 25-28°C for the first fermentation.

Let the dough ferment until it doubles in size.

Take the fermented dough out.

Gently press out the air and divide into four portions, each approximately 245g.

Roll each portion into balls and let rest for 20 minutes, covered with plastic wrap.

Take a relaxed dough ball, roll it out into a rectangular sheet, and press out any bubbles along the edges.

Flip it over and spread about 70-80g of taro filling on one half of the sheet.

Wrap the taro filling as shown, and seal the closure.

Roll the dough out to lengthen it.

Roll it up along the length.

Place the seal side down, slightly press flat, and use a sharp knife to cut the dough into three equal parts, leaving one end attached.

Braid the sections.

Pinch the ends of the braid together, flip it, and roll it up from the bottom to the top.

Place the dough into the toast box.

Let it rise in a warm, humid environment (about 32°C and 80% humidity) until it fills 90% of the box. Lightly press the surface with your finger—the dough should rebound slowly. Spray water on the surface and sprinkle with milk streusel.

Bake in a preheated convection oven at 155°C for 21 minutes. For a conventional oven, bake at approximately 180°C for 26-28 minutes. If not using a low-sugar toast box, extend baking time by about 5 minutes.

Remove from the mold and let cool.