Taro mochi bun is a medium, sweet, bread-based item. Though they come in round sizes, they are most commonly hand-sized or smaller. Yam mochi buns are usually made from flour, sugar, milk, yeast and butter.
DOUGH
| INGREDIENTS | GRAM (g) |
| Instant yeast | 3 |
| Warm water | 50 |
| Bread flour / High-protein flour | 250 |
| Butterfly pea powder | 3 |
| Milk | 110 |
| Caster sugar | 15 |
| Butter | 25 |
| Salt | 3 |
TARO PASTE
| INGREDIENTS | GRAM (g) |
| Steamed taro | 200 |
| Purple Sweet Potato | 30 |
| Condensed milk | 30 |
| Milk | 50 |
MOCHI PART
| INGREDIENTS | GRAM (g) |
| Glutinous rice flour | 40 |
| Corn starch | 10 |
| Sugar | 10 |
| Milk | 80 |
| Unsalted butter | 10 |
First, we make the bun part..
1. Put instant yeast, warm water, bread flour, butterfly pea powder, milk and caster sugar in a bowl. Use stand mixer to mix them well.
2. Add butter when the dough is in this condition, add butter & salt to the dough.
3. Cover with plastic wrap and let it ferment to double its size.
Now it’s time to make the taro filling..
4. First, we need to steamed taro and purple sweet potato. Then, add condensed milk and milk. Mix it.
For the mochi part..
5. Microwave method.
- Combine the glutinous rice flour, sugar, and milk in a large microwave-safe bowl and cover with plastic wrap. Microwave for 1 minute.
- Stir the glutinous rice flour mixture with a whisk to get rid of any lumps, then recover with plastic wrap and microwave again for 1 minute.
- Dip a rubber spatula in water and stir the rice mixture again. Don’t use your whisk this time, as the dough will now be very sticky.
- Cover the mixture one last time and microwave for another 30 seconds.
- After that, add 10g of unsalted butter to the mochi and knead it then cool them to room temperature.
Steam method
- Combine the glutinous rice flour, sugar, and milk in a bowl and cover with plastic wrap. Steam it for 15 minutes.
- After that, add 10g of unsalted butter to the mochi and knead it then cool them to room temperature.
7. Divide the fermented dough into 3 parts.
8. Flatten the dough, making the middle part a bit thicker. Then, put 1/3 of taro paste filling
9. Put 1/3 of mochi.
10. Proceed a second fermentation until the dough is one and a half times as big
11.Sprinkle the fermented bread with a little flour.
12. Then quickly slash them with lame, razor blade, or sharp knife. This is decorative, but it also allows the crust to crack and the bread to expand in a more controlled way.
13. 145°C bake 30 minutes.
TARO MOCHI BUN IS FINISH~
FAQ
Why my buns are not soft?
Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough. … Make sure the water/milk you use for kneading the dough is warm. Not HOT, but WARM! Hot water kills the yeast so make sure it is finger-tolerable warm.
What does milk do to bread dough?
Milk creates breads which are richer and have a more velvety texture. Milk makes a softer crust that will brown more quickly due to the sugar and butterfat in milk. Milk also improves the keeping quality of breads and contributes nutrients.
