Recipes | Viewing Tag: buns

Makes 12 large buns

For the Taro Paste Filling

1. Cut taro halves in half then slice into 5mm thick slices.
2. Place taro into a large steamer basket then steam over rapidly boiling water for 30mins or until cooked.
3. Add cooked taro into a food processor, along with coconut milk/cream, sugar and a drop of ube flavouring. Blitz until smooth.
4. Transfer taro puree to a large non-stick pan.
5. Cook taro puree on medium heat. Steam will be released as the water evaporates from the puree. Keeping moving the puree around in the pan with a spatula to prevent any dark spots from forming. Continue doing this until your puree turns into a paste.
6. Take off the heat and allow to cool completely. You can make the paste ahead of time and chill in the fridge. The paste will set further on cooling.

For the Buns

1. Add sugar, yeast and water to a bowl and mix. Leave for 10mins.
2. Add flour to the bowl of a stand mixer. Make a well in the centre and pour in the yeast mixture. Mix on speed 1 for 10mins. If you don’t have a stand mixer, knead with your hands until the dough is smooth.
3. Form the dough into a ball and place in an oiled bowl and cover with cling film. Set aside for 90mins.
4. Mix baking powder and water together in a small bowl. Set aside.
5. After 90min, transfer your dough to a work surface. Roll out into a large rectangle. Pour baking powder mix onto the dough. Fold the dough over the liquid and gently knead until the dough feels smooth (about 2 mins). Divide your dough into 12 equal parts. Form into balls then cover with cling film and allow to rest for 10mins.
6. Divide your prepared taro paste into 12 equal parts and form into balls.
7. Roll out your ball of dough and place a ball of filling in the centre. Gather the dough around the taro filling and pinch together to seal at the top. Place on a square of baking paper and into a steamer basket. Repeat until all 12 buns are made.
8. Add a splash of vinegar into a pot of water and bring to the boil. Lightly mist your buns with water (optional) then steam for 10mins. After 10mins, turn off the heat but DO NOT OPEN THE LID. Leave steamer undisturbed for 3mins before opening the lid.

Serve hot.

Prepare the Dough and Oil

1. Add yeast, sugar and 250mL water to bowl and mix to combine. Leave for 10 mins until bubbles form.

2. Meanwhile, add the flour to the bowl of your stand mixer fitted with the dough hook attachment. Make a well in the centre and pour in the yeast mixture. Mix on the lowest speed for 10 minutes. Form dough into a ball and place in an oiled bowl. Cover and set aside for 2 hours.

3. Meanwhile, make the oil filling. Add the spring onions, Chinese five spice and salt into a heat proof bowl. Heat oil in a small pot/pan until smoking then pour into the bowl. Carefully mix to distribute flavours and set aside to cool completely.

4. After 2 hours, turn your dough onto a lightly floured work surface. Roll it out to approx. 2cm thickness. Dissolve baking powder and 2 tsp water in a small bowl then pour into the centre of the dough. Fold in the sides and knead through for about 2 mins or until smooth.

Shape the Dough

5. Roll dough into a large 20cm x 30cm rectangle. Brush on the seasoned oil mix (you may not need all of it. Gently mark the dough to divide it into three long strips. Fold the end pieces of the dough into the centre along the marked lines. You should end up with 3 layers of dough, stacked/folded on top of each other. Cut into 12 slices.  

6. Take one strip. Using a chopstick, press down along the length/centre of the strip. Stretch the strip to double in length. Drape the strip of dough over the chopstick. Pinch the enda closed with one hand while twisting the dough with the chopstick in the other. Place the twisted dough over the punched ends to cover. Lightly press down with your chopstick and slide it out. Repeat to shape the remaining buns

Cook the Buns

7. Heat 1-2T oil into a large 12” cast iron/non-stick skillet. Place in rolls. When the rolls start to brown, add in 200mL water. Cover with a lid and allow buns to steam on med heat until all the water has almost evaporated. Uncover and allow the water to fully evaporate and the buns to take on more colour for another minute or so.

Serve warm.