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

Poolish StarterQuantity
Flour40g
Water40ml
Saf-instant® Gold Instant Dry Yeast1/8 teaspoon
DoughQuantity
Bread flour340g
Water205ml
Sugar20g
Salt5g
Saf-instant® Gold Instant Dry Yeast3 teaspoon
Orange paste30g
Candied YuzuQuantity
Sliced candied yuzu peels30g

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.