Tuesday, July 10, 2012

Taro buns

My mom loves taro.  This purple root vegetable is full of fiber and vitamins.  It's often used in dim sum and dessert in Asia.  The texture of taro is like potato, but the nutrition value in taro is better than potato.  Yum :)  I've been wanting to make some taro bread, then I saw a can of taro in my pantry.  So let's use it to make taro buns!  I substituted one cup of whole wheat flour in this recipe.  Nobody could tell the difference :p Whole wheat does the body good!

Taro Buns
(15 servings ~ 165 calories each)

Basic white bread dough
(substituted one cup of whole wheat flour with one cup of bread flour)
one can of prepared taro

1) Prepare basic white bread dough with a bread machine.
2) After the dough cycle is completed, punch dough, then divide dough into 15 pieces and cover with plastic wrap. Let it rest for 15 minutes.
3) Meanwhile, open the can of prepared taro, drain the syrup, and mash the cubed taro with a fork/spoon.  Set aside.

4) Roll out dough on a lightly floured surface. Put about 1 tbsp of the filling, then wrap it up.

I made them into little piggy :) So Cute!

5) Place the filled dough on baking paper, round side up, cover with plastic wrap and let it raise for another 30-40 minutes or until doubled.

6) Preheat oven to 375F.
7) Prepare egg wash by mixing 1 tbsp of water with 1 egg yolk (optional). Brush egg wash on top of the buns right before you put them in the oven.

8) Bake at 375F for 13-16 minutes until golden brown.

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