Ice bread

300g high-gluten flour, 4g salt, 40g sugar, 3g yeast, 200g cold milk, knead with a stand mixer for ten minutes.

After a few minutes, add 30g of softened butter and knead for about 15 minutes.

Knead until a glove-like film forms, then ferment.

Make taro paste filling: Boil 200g of taro and mash it, then mix with 30g of milk, 30g of condensed milk, 20g of sugar, and 10g of butter until well combined.

Melt 20g of chocolate and 20g of butter over a double boiler.

Whip 250g of cream.

Half cream with chocolate sauce, half cream with 80g of taro paste.

Mix evenly and fill a piping bag for later use.

Degas the prepared dough, divide it into 12 small dough pieces, and shape them into rounds.

Place a cup of warm water in the oven and let it ferment at 35°C for 50 minutes.

Sift a layer of cornstarch.

When preheating the oven, the bread can be placed inside without taking it out. After preheating, bake with the upper heat at 150°C and the lower heat at 180°C for 13-16 minutes (if it doesn't spring back when gently pressed with your hand, it is not cooked).

Wait for the bread to cool.

Use chopsticks to poke holes in the bread, and make sure to stir in multiple directions to enlarge the internal space; otherwise, the filling will be small and not tasty.

Squeeze in the filling; using a piping nozzle for cream puffs will be more convenient.

Seal it well and freeze for 3 hours. This picture is a reminder: please note that if there isn’t enough space inside the frozen bread when stirred with chopsticks, and if there is too much filling, it will really... push itself out.

You can eat it once it’s thawed and the outer skin has softened.