{"id":1406,"date":"2022-03-02T07:50:00","date_gmt":"2022-03-01T23:50:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=1406"},"modified":"2026-03-09T21:04:13","modified_gmt":"2026-03-09T13:04:13","slug":"gluten-free-taro-swirl-bread-wigglebagel","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/gluten-free-taro-swirl-bread-wigglebagel","title":{"rendered":"Gluten Free Taro Swirl Bread"},"content":{"rendered":"

Ingredients<\/h2>\n

– 200g 3,5tbsp gf flour @mugo.idn
\n– 13-30g sugar (more is better)
\n– 4g yeast
\n– 140ml almond milk
\n– 18g butter
\n– 20g taro milk tea powder\/ 10-15g taro powder
\n– 15ml warm water
\n– mini taro chunks<\/p>\n

Ways<\/h2>\n

1. in a bowl, combine 200g flour, sugar, and yeast
\n2. add warm milk and mix. knead for a few mins then add butter. knead again until the dough is smooth. u can use a stand mixer instead
\n3. divide the dough into 2
\n4. dissolve taro powder in warm water then add the mixture to one dough, knead the dough until its evenly colored. add 3,5 tbsp or more flour as it\u2019ll get sticky.
\n5. cover and let both doughs rest for 1 hour
\n6. deflate the doughs. Flatten the doughs into a rectangular shape. The length of the doughs should be the same as that of ur loaf pan.
\n7. place the white dough above the taro dough and press it slightly. Add taro chunks on top
\n8. roll the dough and put it into the pan.
\n9. cover and ferment the dough for about 40 minutes.
\n10. bake at 180C for 30 mins in a
\npreheated oven.
\n======================
\ntbh i cant taste much taro as i used taro mt powder, though i can still smell it. im sure u can taste it if u use real taro powder
\ntip – toast it for a crispy texture, microwave it for a chewy texture
\njam<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients – 200g 3,5tbsp gf flour @mugo.idn – 13-30g sugar (more is better) – 4g yeast – 140ml almond milk – 18g butter – 20g taro milk tea powder\/ 10-15g taro powder – 15ml warm water – mini taro chunks Ways 1. in a bowl, combine 200g flour, sugar, and yeast 2. add warm milk…<\/span><\/p>\n","protected":false},"author":2,"featured_media":1407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"1","footnotes":""},"categories":[2],"tags":[],"class_list":["post-1406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=1406"}],"version-history":[{"count":4,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1406\/revisions"}],"predecessor-version":[{"id":27988,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1406\/revisions\/27988"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/1407"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=1406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=1406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=1406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}