Sweet Taro Buns (Baked)
Incredibly light sweet taro buns with a creamy taro root filling. Made with real taro root, these soft milk buns are extremely fragrant and have just the right amount of sweetness.
Ingredients
Taro paste
- 10 oz. taro root, peeled and cubed (300 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup coconut cream (50 grams)
- 2 ½ teaspoons coconut oil (10 grams)
Tangzhong roux
- ⅓ cup all-purpose flour (40 grams)
- ¾ cup milk, lukewarm (200 grams)
Bun dough
- 3 cups all-purpose flour (375 grams)
- ½ cup granulated sugar (100 grams)
- ½ tablespoon instant dry yeast (8 grams)
- 1 whole egg, large
- 1 egg yolk, large
- ½ teaspoon salt (2 grams)
- 3 tablespoons milk, lukewarm (45 grams)
- 2 tablespoons butter, room temperature (25 grams)
Egg wash
- 1 whole egg, large
- 1 tablespoon milk (15 grams)
Instructions
Taro Paste
- See my post on How to Make Taro Paste for the detailed recipe.
- Steam the peeled and cubed taro root for 30 minutes or until soft.
- Mash the steamed taro to make a puree. Pour in the coconut milk, sugar and coconut oil. Mix everything into a paste.
Tangzhong roux
- Combine the flour and milk in a small saucepan, mixing with a whisk.
- Cook over medium heat while whisking continuously until it looks like a sticky paste. Let it cool down to room temperature before adding to the bun dough.
Bun dough
- In a large bowl combine the flour, sugar, yeast, whole egg, egg yolk, salt, and lukewarm milk. Add the tangzhong (flour base), then use a spatula to combine it into a rough dough.
- If using a stand mixer: knead the dough using the dough hook attachment for 10-15 minutes. Once firm, add in the softened butter and knead for another 5 minutes.
- If kneading by hand: Knead the dough by stretching it outwards, then pulling it back. After 5 minutes of kneading add in the butter. Keep kneading to incorporate the butter and develop the gluten in the dough. It should takeabout 20 minutes until the dough become smooth and firm, but still a little bit sticky. The dough should spring back if you press onto it.
- Lightly grease a large bowl with vegetable oil, then place the dough into it. Cover with plastic wrap and place in a warm place to proof for about 2 hours or until it doubles or triples in volume.
- Once proofed, divide the dough into 10 equal pieces (weighing around 65 grams or 2.3 oz. each). Shape each piece into a roll by making a cup with the palm and pressing down onto the dough while making a sweeping motion.
- Using a rolling pin, roll out one bun into a disc (about 5 inches or 12 cm in diameter). Try to get the edges thinner than the middle of the disc.
- Place one spoonful of taro paste in the middle of the disc. Grab two opposite edges of the disc and stick them together. Then grab the remaining edges and stick them together, until the taro paste is encased inside the bun. Pinch all the edges together to seal the bun properly.
- Turn the roll with the pinched edges downwards. Shape the bun by cupping both palms around the bun and making a rolling motion whilst applying a little pressure. Repeat the process to make the remaining taro buns.
- Place the buns on a large baking tray lined with parchment paper. Leave at least 5 inches distance between each bun. Cover thetray with plastic wrap, then let the buns proof for 30 minutes or until doubled in size.
- Pre-heat the oven to 350F (180C). Prepare the egg wash by mixing the egg and milk together. Apply it onto each bun with a pastry brush.
- Bake for 10-12 minutes or until golden brown in colour. Cool down completely before serving.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Nutritional value is estimative and is calculated per serving (this recipe makes 12 servings).
- Storing information: Keep at room temperature in an airtight container for up to 2 days. Refrigerate for up to 1 week and freeze for up to 3 months. See post for detailed explanation.
Nutrition
Calories: 262kcal
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