Homemade Taro Buns: A Sweet, Creamy Delight
These homemade taro buns are soft, fluffy, and filled with creamy taro paste. Perfect for breakfast or a sweet snack, they're sure to become a favorite in your baking repertoire!
Servings: 4
Ingredients
- 300 g high-gluten flour
- 180 g pure milk
- 60 g white sugar
- 15 g purple sweet potato powder
- 1 egg
- 3 g high-sugar-tolerant yeast
- 30 g butter
- Cooking oil for brushing the mold
- High-gluten flour for dusting the surface
For the Taro Paste Filling
- 200 g Homemade taro paste follow my Easy Taro Paste Recipe
Instructions
Prepare the Taro Paste Filling
- Make the taro paste using my Easy Taro Paste Recipe. Once ready, transfer it to a piping bag and set aside.
Make the Dough and First Fermentation
- In a mixing bowl, combine 300g high-gluten flour, 180g pure milk, 60g white sugar, 15g purple sweet potato powder, 1 egg, and 3g high-sugar-tolerant yeast. Mix on medium speed (level 2) until the dough forms and a rough membrane appears.
- Add 30g butter and continue mixing on high speed (level 3) until the dough becomes smooth and can stretch into a thin, unbreakable glove-like membrane.
- Place the dough in a container, cover with plastic wrap, and let it ferment in a warm place (30-35°C) until it doubles in size. This takes about 1-1.5 hours. To check if it's ready, poke the dough with a floured finger—if the hole doesn't shrink or collapse, it's done.
Shape the Buns
- Line a 6-inch chiffon cake mold with baking paper and brush the bottom with cooking oil.
- Gently press the fermented dough to release air bubbles, then divide it into 8 equal portions (about 80g each). Roll each portion into a ball, cover with plastic wrap, and let them rest for 15 minutes.
- Take one dough ball, roll it into an oval shape, and flip it so the smooth side faces down. Pipe taro paste on top, then use a scraper to cut even strips on the top third of the dough.
- Roll the dough from the top downward, enclosing the taro paste. Pinch the seam to seal. Place 4 buns into the prepared mold.
Second Fermentation
- Place a bowl of hot water in the oven to create a moist environment. Put the mold with the buns in the oven and let them rise until they reach 80% of the mold's height (about 30-40 minutes).
Bake the Buns
- Preheat the oven to 160°C (upper heat) and 190°C (lower heat) 10-15 minutes before the second fermentation is complete.
- Lightly dust the buns with flour and bake in the middle of the oven for 20 minutes. If the buns brown too quickly, cover them with aluminum foil.
Cool and Serve
- Once baked, remove the buns from the oven, invert them onto a cooling rack, and let them cool completely before removing the cover.