Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Chef Gevin Utrillos Taro Sweet Bread Malasadas

Chef Gevin Utrillo of Japengo at Kaanapali Beach Resort Association makes his own creation of a taro and sweet bread malasada with 3 luscious dipping sauces: salted caramel, Kona coffee ganache and a guava charddonay.


Posted By: As Seen on OC16
Tags:
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 0 people have saved this recipe

Print   Add to Printer133 Times Printed

Prep Time: 60 mins | Cook Time: 10 mins | Ready In: 3 hours
Ingredients: Print   Add to cart
US Metric

Taro Dough
8 ounces Water, lukewarm
6 ounces sugar
6 teasoons Yeast
4 Eggs, lightly beaten
1 1/4 teaspoon Salt
1 1/2 cup evaporated Milk
1 1/2 cup poi, fresh
3 1/4 lbs. Flour
3/4 teaspoon Baking Soda
4 ounces shortening
1 drop purple food coloring

Sweet Bread Dough
8 ounces Water, lukewarm
6 ounces sugar
6 teasoons Yeast
4 Eggs, lightly beaten
1 1/4 teaspoon Salt
2 1/2 cups evaporated milk
3 1/2 lbs. flour
3/4 teaspoon baking soda
4 ounces shortening

Kona Coffee Ganache
1 quart heavy cream
2 ounces light corn syrup
2 ounces honey
1 1/4 lbs. 58% cocoa berry chocolate
1 teaspoon vanilla paste
2 1/2 ounces Coffee liquor
2 ounces Kona coffee extract

Salted Caramel Sauce
1 lb. sugar
1 cup light corn syrup
2 cups heavy cream
8 ounces butter
1 tablespoon salt
2 teaspoons vanilla extract

Guava Chardonnay Sauce
2 cups guava juice
1 cup guava puree
1 cup chardonnay wine
8 ounces sugar
2 teaspoons lemon juice


Cooking Process:

Taro Dough
Mix water, ¼ cup sugar, and yeast in a large bowl and let sit for 10 minutes. In another bowl, beat remaining sugar, eggs, salt, evaporated milk, poi. In large mixer; mix the egg mixture, shortening, yeast mixture and food coloring with paddle attachment. Add in flour, baking soda to mixer and mix on low speed for 6-8 minutes. Turn dough onto bowl. Dough will be very soft and moist. Set aside

Sweet Bread Dough
Mix water, ¼ cup sugar, and yeast in a large bowl and let sit for 10 minutes. In another bowl, beat remaining sugar, eggs, salt, evaporated milk. In large mixer; mix the egg mixture, shortening and yeast mixture with paddle attachment. Add in flour, baking soda to mixer and mix on low speed for 6-8 minutes. Turn dough onto bowl. Dough will be very soft and moist. Set aside

Taro Sweet Bread Swirl Dough Preparation
Place both batches of dough side by side in a large bowl of a mixer. With the dough hook attachment, do about 3 turns of the mixer till dough is swirled evenly being very careful not to over mix. Remove dough from machine into stainless steel bowl sprayed with oil. Let dough proof overnight in refrigerator. On a work surface dust surface with flour. Lay dough onto table and roll out dough till about 1 ½ inch thich keeping dusting dough with flour. Cut into 4x4 squares and then cut diagonal into triangles. set in refrigerator till ready to use.

Let dough proof for 20 minutes at room temperature before frying. Preheat oil for frying at 350 degrees. Drop malasadas into oil and fry about 2 minutes, flip over and fry for 2 minutes more. Remove malasadas from fryer and drain shortly. Toss and coat in sugar. Serve with Kona Coffee sauce, Guava-chardonnay sauce, and salted caramel sauce.

Kona Coffee Ganache
Combine cream, corn syrup, honey into heavy pot. Bring into simmer and remove from heat. In a large bowl place chocolate and vanilla paste in. Pour hot cream mix into bowl and let sit for 10 minutes. Stir rapidly until well combined. Add in Kahlua liquor and coffee extract. Let ganache cool down. Cover and store in refrigerator.

Salted Caramel Sauce
Cook sugar with corn syrup and enough water to make wet. When caramelized to a deep golden brown remove from heat and carefully stir in heavy cream. Stir in butter, salt and vanilla to mixture and keep stirring till well combined.

Guava Chardonnay Sauce
Combine all ingredients in a pot. Bring sauce to a simmer and cook down to reduce by half. Set aside to cool down. Cover and refrigerate till ready to use

Comments:

UA-24244452-1