Corner Café

February 15, 2009

Taro Mexican Buns 芋香墨西哥包

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
Tags: , , , ,
taro_mexican_buns06

taro_mexican_buns05


Makes 8 buns

[Ingredients]
1/2 portion Japanese-Style Sweet Bun Dough

Filling:
240g Taro Paste Filling

Mexican Paste Topping 墨西哥醬:
50g butter, softened
50g caster sugar
1 egg
50g plain flour
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[Preparation]
1. To prepare the Mexican Paste: Cream softened butter and sugar until pale. Beat in egg to combine. Stir in flour until smooth. Transfer to a small freezer/snack bag with a tiny cut at one corner for piping (or use a piping bag fixed with a 1/2cm or smaller round nozzle).
2. Divide the Taro Paste Filling into 8 equal portions of 30g each, cover and set aside.
3. Prepare the Japanese-Style Sweet Bun Dough as directed in Japanese-Style Sweet Bun Dough post up to step 3.
4. Take one of the 8 small divided balls and roll out with a rolling pin into a flat circle. Place one portion of the Taro Paste Filling in the centre of dough circle.
5. Gather the outer edges of the dough circle and wrap up the filling. Pinch the edges together to seal in the filling. Place sealed edges down on a lined or lightly greased baking tray. Repeat with the other 7 dough balls.

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6. Let rise, lightly covered, until double in size. When ready, pipe the Mexican Paste in a spiral, starting from the top centre until it covers about 2/3 of each the risen dough pieces.

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7. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.

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Taste: Soft, fluffy and light buns with a crispy topping and delicious taro filling
Consume: Best served warm but also good at room temperature
Storage: Can be kept for up to 2 to 3 days in airtight container in room temperature or up to 1 week in the refrigerator, re-heat in the oven (to refresh the crispiness of Mexican Paste Topping) before serving
Recipe Reference: Mexican paste recipe from the ‘飛碟醬’ recipe in the Chinese cookbook ‘專業麵包製作’ by 周健文 and 馮詠楷

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7 Comments »

  1. seadragon, this sounds so good…..had not been reading blogs nor baking/cooking a lot as everybody at home is on some sort of diet…but maybe….I will make these! Thanks!

    Comment by asan — March 12, 2009 @ 2:17 pm | Reply

    • asan,
      Haha, knowing you love taro anything, I’m sure you will like this recipe :) But if your family is on a diet, you may want to reduce the amount of oil used in making the taro paste filling.

      Comment by SeaDragon — March 16, 2009 @ 10:45 pm | Reply

  2. hi sd,
    tks for the woderful recipe. i replaced the taro paste with cream cheese. it’s a bit sweet for my likings though.:)
    i have a question: why is the top crust became mushy and sticky paste the next day? it’s not crispy anymore.

    Tks in advance.

    Comment by angie — April 7, 2009 @ 7:24 pm | Reply

    • angie,
      You’re welcome. Yes, the crust will absorb moisture from the bun, so will soften after a few hours. Just re-heat in the oven at 180C for about 10 minutes to crisp the crust up.

      Comment by SeaDragon — April 7, 2009 @ 8:34 pm | Reply

  3. [...] – Taro Mexican Buns 芋香墨西哥包 – Corner Cafe February 15, 2009 – Japanese-Style Sweet Bun Dough 湯種甜麵糰 – Corner Cafe Aug 28, 2008 [...]

    Pingback by Dessert Mixer – Topping, uncooked – Mexican Taro Bun — August 2, 2011 @ 10:06 am | Reply

  4. [...] – Taro Mexican Buns 芋香墨西哥包 – Corner Cafe February 15, 2009 – Japanese-Style Sweet Bun Dough 湯種甜麵糰 – Corner Cafe Aug 28, 2008 [...]

    Pingback by Dessert Mixer – Insides – Mexican Taro Bun — August 2, 2011 @ 10:06 am | Reply

  5. [...] – Taro Mexican Buns 芋香墨西哥包 – Corner Cafe February 15, 2009 – Japanese-Style Sweet Bun Dough 湯種甜麵糰 – Corner Cafe Aug 28, [...]

    Pingback by Plain, uncooked – Mexican Taro Bun — February 6, 2013 @ 12:19 am | Reply


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