Steamed Taro Buns
User Reviews
5
Steamed Taro Buns
Description
The dough preparation begins by mixing bao flour and baking powder to create a light structure. Yeast is activated in warm water with sugar until bubbly, then incorporated into the flour and kneaded with oil until smooth and elastic. After resting briefly, the dough is divided into equal portions and rolled into discs with thinner edges and a thicker center to hold filling well.
A scoop of homemade taro paste is placed in the center of each disc, then the dough is pleated to seal the filling within. The buns are placed seam-side down on parchment, allowed to rise slightly, and steamed over boiling water for 12-15 minutes until cooked through, yielding tender, pillowy buns with a creamy taro center.
These buns are typically served warm, suitable as snacks or part of a dim sum spread, offering a mild sweetness and soft texture that contrasts with the smooth taro filling.
Ingredients
- 250 g bao flour or all-purpose flour
- 5 g baking powder
- 135 ml water warm
- 15 g granulated sugar
- 4 g active dry yeast
- 10 ml avocado oil or light vegetable oil
- 1 batch taro paste homemade
Instructions
- In a mixing bowl, combine together the flour and baking powder. Give it a quick whisk.
- In a small bowl, add in the warm water, sugar and yeast. Give it a stir and let the yeast activate and become bubbly.
- Pour in the activated yeast mixture into the flour and knead until the dough forms.
- Add in oil and continue to knead until smooth and elastic.
- Cover the dough and let it rest for about 20 minutes.
- Divide the dough into 10 equal portions.
- Use a rolling pin to roll out the dough into a disc, slightly thinner around the edges and thicker in the middle.
- Add a scoop of taro paste to the centre of the dough and pleat the dough to seal the filling.
- Place the bun seam-side down on a piece of parchment paper.
- Repeat with the remainder.
- Cover the buns and and let them rise in a warm location, until slightly puffy.
- Place the buns into a steamer with boiling water (don't overcrowd) and steam over high heat for 12-15 minutes. Steam in batches if you need to.
- Turn off the heat and let the buns remain in the steamer for 5 minutes. Do not open the lid at this time, or the buns may collapse.
- Remove the steamer from the heat and crack the lid ajar to let the steam escape.
- Once the steam has dissipated, open the lid and enjoy the buns immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 54mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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