Makes 8 buns
1/2 portion Japanese-Style Sweet Bun Dough
240g Taro Paste Filling
Mexican Paste Topping 墨西哥醬:
50g butter, softened
50g caster sugar
50g plain flour
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.
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.
7. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.
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