Taro Bun 芋泥麵包
When I was a kid, my breakfast usually included one milk bun and a glass of milk. We usually picked our buns at our local bakeries during the weekend and for the following week, that would be our breakfast. Taro bun is one of the bread I picked a lot. I love the sweet mashed taro and the milk bun is just so soft and delicious as always.
The taro bun here is looking a bit fancy because of how I shaped it. However, you can simply make it into a regular round bun shape- After you place the filling in the center of the dough, close it and make it into round instead of slash it open will do! For a close up of how to shape this bun, check out my instagram for tutorial!
Taro Bun 芋泥麵包
Bread Dough Ingredients
Dry milk powder 8g
Granulated Sugar 50g
Yeast 3g
Egg, 1
Whole milk 50g
Iced water 60g
Unsalted butter 25g at room temp and cut in small cubes
Bread flour 300-320g
Salt 3g
Filling and Topping Ingredients
Taro paste 240g, divided into 8 equal portions
Egg wash
Slivered almonds, 12g, break into smaller pieces
Instructions
Add the yeast, water, milk, sugar, and egg in a bowl of a stand mixer. Mix to combine.
In a separate bowl, combine all dry ingredients (flour, milk powder, salt).
Add in the dry ingredients and mix at low speed until combined. Without stopping the mixer, add in the butter, one or two cubes at a time. Mix to combine until smooth and elastic. Hand knead the dough for another several minutes. Dough should be smooth and not sticky at this point.
Transfer the dough to an oiled bowl, cover and rest until it’s doubled in volume (It takes me about 2-2.5hour)
Divide the dough into eight equal portions, shape them into balls. Cover and rest for 20 minutes.
Lightly press the balls into discs and rest for another 45 minutes (if your dough is a bit sticky, wet your hands a little before each pressing)
Place a portion of the red bean paste in the center of the disc and wrap the dough around the filling. Tightly pinch the edge together and place the pinch face down on a baking sheet
Preheat oven to 375F
Lightly press the filled dough. Oil a rolling pin and work surface, roll the slightly flattened filled dough out into an oval shape. Place the fold side towards you. The top should be the oval point. Start from ¼” from the top, use a sharp paring knife and make three equally distanced slashes from the same starting point. So all three parts are still connection at the top point.
Lift the middle part and cross over to the left. Now the left part should be in the middle. Flip all three parts to have the cut sides facing up. Place them on a lined baking sheet and do a final proofing about 60 minutes until puffy.
Brush with egg wash, sprinkle on some slivered almonds. Bake for 19-23 minutes. Cool on rack
