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Looking for a creative twist on traditional bagels? These taro mochi bagels with pork floss filling combine chewy textures with rich, savory-sweet flavors. Perfect for taro lovers and anyone seeking a unique bread recipe, these bagels will leave you wanting more!
This Soft and Chewy Taro Mochi Pork Floss Bagel recipe is a delicious blend of savory pork floss, creamy taro, and chewy mochi wrapped in a crisp bagel crust. Easy to make and packed with flavor, these bagels are sure to become a favorite!
Step 1: Prepare the Ingredients
Before you begin, gather and measure all the ingredients to ensure a smooth cooking process. This includes preparing the poolish starter and mochi filling. Have your mixing tools, stand mixer, and baking tray ready for the next steps.
Step 2: Prepare the Poolish Starter
In a bowl, mix 100g water and 1g yeast until dissolved. Add 100g bread flour and stir until smooth. Cover with plastic wrap and let it ferment at room temperature for 1 hour, or until it triples in size.
Step 3: Make the Mochi Filling
In a bowl, combine glutinous rice flour, cornstarch, milk, and sugar. Mix until smooth, then strain into a heatproof container. Cover with plastic wrap and steam for 20-30 minutes until fully set.
Once steamed, while the mixture is warm, add butter and knead until smooth and stretchy. Divide into 20g portions and cover with plastic wrap to prevent drying.
Step 4: Mix the Dough Using the Poolish Starter
In the stand mixer bowl, combine all main dough ingredients, including the prepared poolish starter, except butter. Mix on low speed for 30 seconds to combine, then knead on medium speed (speed 6-7) for 6-8 minutes until a rough dough forms.
Step 5: Incorporate the Butter
Add softened butter to the dough. Mix on speed 3 for 1-2 minutes to incorporate, then increase to speed 6 and knead until the dough is smooth, shiny, and elastic.
Step 6: Divide and Rest the Dough
Shape the dough into a ball and divide into 7 equal portions (about 95g each). Roll each portion into a ball, cover with plastic wrap, and let rest for 15 minutes.
Step 7: Prepare the Fillings
While the dough is resting, prepare the fillings:
- Shape the mochi portions into logs (20g each).
- Form purple sweet potato mash into logs (20g each).
- Set aside the pork floss for assembly.
Step 8: Shape the Bagels
Flatten each rested dough ball into an oval. Place one log of purple sweet potato, one log of mochi, and a generous sprinkle of pork floss in the center. Wrap and seal the dough tightly, shaping it into a log. Roll into a 20cm rope and form a bagel shape, sealing the ends securely.
Step 9: Proof the Bagels
Place the shaped bagels on a baking tray and proof at room temperature (28°C) for 20 minutes, or until slightly puffed.
Step 10: Boil the Bagels
In a pot, bring 500g water and 30g sugar to a gentle simmer. Boil each bagel for 30 seconds per side, then drain and place back on the baking tray.
Step 11: Bake the Bagels
Preheat the oven to 200°C (top heat) and 190°C (bottom heat). Bake the bagels for 18 minutes, or until golden brown.
Step 12: Cool and Serve
Remove the bagels from the oven and let cool on a wire rack. Enjoy your soft and chewy bagels with a flavorful filling.
Can I use store-bought taro paste?
Yes, store-bought taro paste works well, but you can also make it fresh by steaming and mashing taro.
How do I keep the filling from leaking?
Ensure the filling is not too wet, and seal the dough tightly when shaping.
Can I freeze the bagels?
Absolutely! Freeze after baking, and reheat in the oven for 5-7 minutes at 180°C.
Conclusion
These taro mochi pork floss bagels are a delicious treat that combines sweet and savory flavors with a chewy texture. Perfect for any occasion, they’re a must-try recipe for home bakers. Give it a try, and don’t forget to share your results! For more recipes, check out our other posts.
