Tangzhong:
Water: 50g; Bread flour: 50g; Fresh yeast: 3g.
Main Ingredients:
Milk: 80g; Milk powder: 15g; Granulated sugar: 40g; Salt: 2g; Fresh yeast: 6g; Butter: 15g; Bread flour: 200g.
Additional Ingredients:
Salted egg yolks: 6; Taro paste: 200g.
Taste: Sweet and savory; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps to Make Taro Custard Bun
Mix all Tangzhong ingredients and ferment at room temperature until honeycomb-like.
Mix Tangzhong with main dough ingredients (except butter) until a rough film forms, then add butter and knead until extended.
After the initial fermentation, divide the dough into 6 portions, cover with plastic wrap, and let it relax for 15 minutes.
Take a portion of dough, roll it into a triangle, and place taro paste and egg yolk in the middle.
Fold the top corner of the triangle down and pinch tightly.
Then fold the left and right corners one by one to wrap the filling, and pinch the edges tightly.
Allow to ferment a second time.
After doubling in size, dust the surface with flour, and use a blade to make cuts.
Bake in a preheated oven at 180 degrees Celsius for 18 to 22 minutes, adjusting the temperature according to your oven’s temperament.
Store in a sealed container and consume as soon as possible.
