Taro Paste Wreath Bread

350g high-gluten flour, 3g salt, 20g sugar, 20g milk powder, 4g yeast, 1 egg, 210g milk, first knead with a stand mixer for 10 minutes.

Add the softened butter and knead for about 15 minutes.

Divide into 6 portions (I used yeast that doesn't require a second fermentation; with regular yeast, you need to let it ferment and release gas before this step).

Roll thin.

Spread a thin layer of taro paste and roll it up.

Cut from the middle.

Cut side facing up.

Pinch one end together to secure it, start crossing them together, always keeping the cut surface facing up.

Pinch the last two ends together to form a wreath shape.

Ferment until it doubles in size, then brush with a 1:1 mixture of honey and water.

Preheat the oven to 175 degrees, then bake at 175 degrees for about 20 minutes. During the last seven minutes, keep an eye on it and cover with aluminum foil at any time if it gets too dark.

After coming out of the oven, brush a layer of honey water while it's hot.

Finished product image.