Golden Yuzu Ingot Bread

Treat your guests to a refreshing homemade Golden Yuzu Ingot Bread this Chinese New Year. This delicious soft, moist bread gives a fruity fragrant and a little tangy taste in every bite. Bake it in a mould for the festivity or just the way you like it.

INGREDIENTS

[tablefield field-name="recipe_table" table-class="ingredients"]
[tablefield field-name="recipe_table_two" table-class="ingredients"]
[tablefield field-name="recipe_table_three" table-class="ingredients"]
[tablefield field-name="recipe_table_four" table-class="ingredients"]
[tablefield field-name="recipe_table_five" table-class="ingredients"]

FEATURED PRODUCT

Saf-instant® Gold

PRE-PREPARATION

Poolish Starter

  1. Mix the ingredients well and leave in room temperature for 180 minutes or in the fridge for 10 – 12 hours.

PREPARE THE DOUGH

  1. Place all the dough ingredients and 80g of poolish starter except for the salt into the mixer.
  2. Mix the ingredients for 1 minute on low speed and 5 minutes on medium speed.
  3. Add in the salt and mix till the dough is smooth.
  4. Place the dough into a bowl and let it rest till the dough double in size.

SHAPING

  1. Divide the dough into 3 pieces at approximately 180g each.
  2. Fold the candied yuzu peels into each dough and let it rest for 15 minutes.
  3. Shape 2 doughs into oblong and place them into each ingot mould or any preferred moulds.
  4. Shape and place the remaining dough on a tray.
  5. Let all 3 doughs rest for 25 – 30 minutes.
  6. To determine if the doughs are ready to go into the oven, give the dough on the tray a light touch. If the dough bounces back with a slight indent, the doughs are ready to bake.

BAKING

  1. Preheat oven at 170˚C.
  2. Bake for 45 minutes at 170˚C for the breads in mould and 25 minutes for bread on tray.
  3. Remove bread from mould immediately and let it cool before serving.

Watch the recipe video here.

Professional

Home Baking

Support

Change locations