Q: What type of flour is best for Taro Bun Blossoms?
A: High-gluten flour is ideal for making Taro Bun Blossoms as it provides the necessary elasticity and texture.
Q: Can I use a different filling other than taro paste?
A: Yes, you can use different fillings according to your taste, but the traditional recipe calls for taro paste.
Q: What’s the purpose of the second fermentation in the recipe?
A: The second fermentation allows the dough to rise further, ensuring a light and fluffy texture in the finished buns.
Taro Bun Blossoms
Notes
Ingredients:
- High-gluten flour: 260g
- Butter: 20g
- White sugar: 30g
- Yeast: 3g
- Salt: 1.5g
- Egg: 1
- Milk: 140g
- Prepared taro paste
- Prepare the taro paste in advance.
- Use the tangzhong method to knead the dough until it becomes elastic.
- Allow the dough to undergo its first fermentation until it doubles in size.
- Divide the dough into 8 equal parts, each weighing about 62g. Let them rest for 15-20 minutes.
- Roll out each piece into an oval shape, then a rectangle with a thinner bottom edge.
- Evenly spread the taro paste over the dough, roll from top to bottom.
- Pinch the seams and gently flatten.
- Make two cuts in the dough, ensuring the top part remains intact.
- Form a three-strand braid, pinching the bottom end.
- Roll the braided dough from top to bottom for a second rise.
- After the second rise, brush the surface with egg wash and bake in a preheated oven at 160°C for 18-20 minutes.
- Cover with foil midway to prevent excessive browning.
- You can also shape the dough into long floral shapes.
- Calories: Varies depending on size and filling
- Rich in carbohydrates
- Contains protein from milk and eggs
