Steamed Taro Buns
Directions
- 1Make the dough using 0.75 cup of chilled whole milk, 1 tsp of active dry yeast and 2 cups of bleached all purpose flour.
- 2Mix the ingredients using a spatula until a dough ball forms.
- 3Beat the dough for 10 minutes on high speed in a stand mixer with the dough hook attachment. If you don't have one, knead with your hands for double the time.
- 4The dough shouldn't feel dry or sticky, but smooth.
- 5Divide the dough into 6 equal pieces.
- 6Divide the 6 oz of storebought taro paste into six 1 oz pieces.
- 7Take one piece of dough and roll it out, keeping the center thicker than the edges.
- 8Roll the 1 oz taro filling into a sphere.
- 9Add the taro sphere to the center of the flattened dough ball.
- 10Gather the edges with your fingers using a pinching motion, then twist to seal.
- 11Round out the bun with your hands and repeat with the remaining dough and filling.
- 12Transfer buns into a steamer basket, let them rest until doubled in size, and steam for 15 minutes.
Ingredients
- 0.75 cup whole milk
- 1 tsp active dry yeast
- 2 cups all purpose flour
- 6 oz storebought taro paste
Equipment
steamerstand mixer with dough hook attachmentspatularolling pin
Related recipes
大蒜煎蛋
Chinese · Breakfast
脫糖米飯
Chinese · Breakfast
双蛋瘦肉粥
Chinese · Breakfast
Quick Tomato Hotdog Rice
Chinese · Breakfast
Pancake di patate e cipollotti
Chinese · Breakfast10m
酸奶鬆餅 (Yogurt Pancakes)
Chinese · Breakfast
Corned Beef Silog
Chinese · Breakfast
Beef Fried Rice
Chinese · Breakfast
Char Siu Baos
Chinese · Breakfast1h
Chinese Scallion Pancakes
Chinese · Breakfast
Padakjeon Korean Crispy Chicken & Scallion Pancake
Chinese · Breakfast
Crispy Scallion Pancakes
Chinese · Breakfast