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Taro Bun Blossoms

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Notes

Ingredients:
  • High-gluten flour: 260g
  • Butter: 20g
  • White sugar: 30g
  • Yeast: 3g
  • Salt: 1.5g
  • Egg: 1
  • Milk: 140g
  • Prepared taro paste
Instructions:
  1. Prepare the taro paste in advance.
  2. Use the tangzhong method to knead the dough until it becomes elastic.
  3. Allow the dough to undergo its first fermentation until it doubles in size.
  4. Divide the dough into 8 equal parts, each weighing about 62g. Let them rest for 15-20 minutes.
  5. Roll out each piece into an oval shape, then a rectangle with a thinner bottom edge.
  6. Evenly spread the taro paste over the dough, roll from top to bottom.
  7. Pinch the seams and gently flatten.
  8. Make two cuts in the dough, ensuring the top part remains intact.
  9. Form a three-strand braid, pinching the bottom end.
  10. Roll the braided dough from top to bottom for a second rise.
  11. After the second rise, brush the surface with egg wash and bake in a preheated oven at 160°C for 18-20 minutes.
  12. Cover with foil midway to prevent excessive browning.
  13. You can also shape the dough into long floral shapes.
Nutrition:
  • Calories: Varies depending on size and filling
  • Rich in carbohydrates
  • Contains protein from milk and eggs