Description
These Sweet Taro Buns are soft, fluffy, and filled with a smooth, sweet taro paste. Made using a traditional tangzhong method to achieve a tender crumb, these baked buns blend the delicate sweetness of taro with a rich, creamy bun dough perfect for teatime or dessert.
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)
- ⅓ cup all-purpose flour (40 grams)
Tangzhong Roux
- ¾ cup milk, lukewarm (200 grams)
- ⅓ cup all-purpose flour (40 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
- Make the Taro Paste: Steam the peeled and cubed taro root for 30 minutes or until soft. Mash the steamed taro into a smooth puree. Add the coconut cream, sugar, and coconut oil, and mix thoroughly until you have a smooth taro paste.
- Prepare the Tangzhong Roux: In a small saucepan, whisk together the flour and lukewarm milk until smooth. Cook over medium heat while whisking continuously until it thickens into a sticky paste. Remove from heat and let it cool to room temperature before using.
- Mix Bun Dough Ingredients: In a large bowl, combine flour, sugar, instant dry yeast, whole egg, egg yolk, salt, and lukewarm milk. Add the cooled tangzhong roux and mix with a spatula until forming a rough dough.
- Knead the Dough: If using a stand mixer, knead with a dough hook for 10-15 minutes until firm. Add the softened butter and knead for another 5 minutes. If kneading by hand, knead the dough by stretching and pulling for about 5 minutes, then add butter and continue kneading until the dough is smooth, firm yet slightly sticky, and springs back when pressed, approximately 20 minutes total.
- First Proof: Lightly grease a large bowl with vegetable oil, place the dough inside, cover with plastic wrap, and let it proof in a warm place for about 2 hours, or until it doubles or triples in size.
- Divide and Shape Dough: Once proofed, divide the dough into 10 equal pieces weighing approximately 65 grams each. Shape each into a roll by cupping the palm and pressing down with a sweeping motion.
- Roll Out and Fill Buns: Roll each piece into a disc about 5 inches (12 cm) wide, making edges thinner than the center. Place a spoonful of taro paste in the middle. Pinch two opposite edges together, then bring the remaining edges to seal the filling completely. Pinch tightly to avoid leakage.
- Final Shaping: Turn the sealed bun so the pinched edges face down. Shape the bun by cupping both palms and gently rolling with slight pressure to form a smooth, round bun. Repeat for all buns.
- Second Proof: Place the buns on a parchment-lined baking tray spaced at least 5 inches apart. Cover with plastic wrap and let proof for 30 minutes until doubled in size.
- Apply Egg Wash: Preheat the oven to 350°F (180°C). Mix the egg and milk to create an egg wash. Brush this onto each bun evenly for a shiny, golden finish.
- Bake: Bake the buns for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely before serving.
Notes
- Make sure to let the tangzhong roux cool completely before adding to the dough to avoid killing the yeast.
- Proofing times may vary depending on your kitchen temperature; buns should double or triple in size during proof.
- You can prepare the taro paste a day ahead and store it in the refrigerator to save time on baking day.
- Use lukewarm milk to activate the yeast properly; too hot may kill it, too cold may delay rising.
- For a richer flavor, substitute butter with coconut oil in the dough if preferred.
- Handle the dough gently after the first proof to retain the air bubbles for a fluffy texture.
- If the dough feels too sticky, lightly dust your hands or work surface with flour while shaping.
