Golden Taro Cream Baked Buns

🧾 Ingredients

For the Dough:

• High-gluten flour – 200g

• Milk – 100g

• Corn oil – 15g

• Egg – 1

• Yeast – 3g

• Additional egg (for egg wash) – 1

• Black sesame seeds – a few (for topping)

For the Filling:

• Steamed taro – ~100g

• Milk – a splash (enough to soften)

• Purple sweet potato flour – about 1 tbsp (or mashed purple sweet potato as alternative)

👩🍳 Instructions

1. Prepare the Dough:

• In a mixing bowl, combine one egg, milk, corn oil, and yeast. Whisk together until fully blended.

• Add high-gluten flour and mix until a soft dough forms with no visible dry flour.

• Cover with plastic wrap and place the bowl in a warm area to rise until the dough doubles in size (around 1 hour).

2. Make the Filling:

• Steam the taro until soft, then mash it in a bowl.

• Add a splash of milk and purple sweet potato flour. Mix well until it becomes a smooth, thick paste. Set aside to cool.

3. Shape the Dough:

• Once the dough has risen, transfer it onto a floured surface.

• Gently knead to release the air, then divide into equal portions (about 8 pieces).

• Flatten each dough piece into a small round disc.

4. Fill and Seal:

• Scoop a small spoonful of taro filling into the center of each disc.

• Wrap the dough around the filling and pinch to seal, forming a smooth ball.

5. Final Proof & Egg Wash:

• Place the filled buns on a parchment-lined baking tray.

• Let them rest and proof for another 20–30 minutes until slightly puffed.

• Preheat the oven to 170°C (340°F).

• Brush each bun with egg wash and sprinkle with black sesame seeds.

6. Bake:

• Bake in the preheated oven at 170°C (340°F) for 15–18 minutes, or until the tops are golden brown.

7. Serve:

• Let cool slightly before serving. Enjoy the soft and creamy texture with every bite!

• 
• 
• 
•