PULL-APART MARBLED TARO BREAD RECIPE BY TASTY
These marbled taro buns are pillowy soft in texture with the perfect amount of sweetness-you'll want to make them every week for breakfast. Make sure to purchase big taro root at the store; unlike little taro root, big taro has purple-flecked flesh. Also, take care to wear gloves when handling the raw taro root, as it can cause skin irritation. While they take a bit of time to make, these buns are definitely worth the effort.
Provided by Katie Aubin
Categories Desserts
Time 5h15m
Yield 9 buns
Number Of Ingredients 21
Steps:
- Note: always wear gloves when handling raw taro, as it can cause skin irritation
- Make the taro paste: Add the taro root to a medium pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over medium-high heat, then cook for about 20 minutes, until fork tender. Drain.
- Transfer the taro to a food processor. Add the salt, butter, and sugar and process until smooth. Transfer to a small bowl and let cool completely. The taro paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.
- Make the milk buns: In a small saucepan, whisk together 2 tablespoons of bread flour and the water. Cook over medium heat for about 3 minutes, stirring continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Let cool completely.
- In a large bowl, combine remaining 2½ cups (310 G) ( bread flour, cooled flour and water paste, egg, yeast, milk powder, salt, sugar, butter, and milk. Use a rubber spatula to mix into a shaggy mass, then turn out onto a lightly floured surface and knead for 5-6 minutes, until mostly smooth.
- Transfer the dough to a clean, lightly greased bowl. Cover with a kitchen towel and let rest in a warm place for about 90 minutes, or until almost doubled in size.
- Make the marbled crust: In a medium bowl, combine ½ cup (60 G) all-purpose flour, ¼ teaspoon salt, ½ tablespoon sugar, 1 tablespoon canola oil, and 2 tablespoons water. Mix until mostly combined, then turn out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Cover with plastic wrap and let rest for 10 minutes. Repeat with the remaining ingredients, adding the purple food coloring as well.
- Once the dough has rested, roll both portions out to flatten. Stack the white dough on top of the purple dough and press down to seal. Roll out to a 5-inch (11 cm) square, then roll the square into a tube. Roll to seal and lengthen slightly. Cut the tube into 9 equal pieces. Use your hands to smash each piece down, spiral side up. Use a rolling pin to roll each portion into about 4-inch (10 cm) ( circles. Cover lightly with plastic wrap until ready to top the buns.
- Once the milk bun dough has risen, divide into 9 3-ounce (90 G) portions. Cover lightly with plastic wrap. Take 1 piece and flatten it into a 4-inch (10 cm) circle. Scoop 2 tablespoons of taro paste into the center. Bring the edges of the dough together and seal with your fingers (this will be the bottom). Repeat with remaining dough and taro paste.
- Lightly brush the tops of the buns with water. Place a marbled circle over each bun and use your hands to seal the edges.
- Grease a 9-inch (22 cm) square baking dish with nonstick spray, then line with parchment paper.
- Place the buns in the prepared baking dish. Cover with a kitchen towel and let rise for another hour, until almost doubled in height.
- Preheat the oven to 350°F (180°C).
- Bake the buns for 25-30 minutes, until your finger doesn't leave an indent in the dough when pressed.
- Let the buns cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams
TARO PASTRY
Make and share this Taro Pastry recipe from Food.com.
Provided by Shirl J 831
Categories Drop Cookies
Time 50m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- TO make pastry.
- Knead butter into flours.
- Add just enough flour to let dough form adn prevent from sticking.
- Roll into small balls.
- Fill with taro.
- Bake on a baking sheet for 30 min until golden brown.
- Let cool.
Nutrition Facts : Calories 72.5, Fat 4.7, SaturatedFat 0.7, Cholesterol 9.4, Sodium 1, Carbohydrate 6.6, Fiber 0.4, Protein 0.9
15 BEST WAYS TO COOK WITH TARO
Try these taro recipes for tasty root vegetable dishes! From fries to fritters to ice cream, you just might gain a new favorite ingredient.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a taro recipe in 30 minutes or less!
Nutrition Facts :
BAKED TARO PUFFS
A lower-fat version of the deep fried puffs. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Breads
Time 20m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F Using 1 tablespoon of the butter, butter two muffin pans with 1 3/4-inch cups.
- Sift flour with baking powder and salt. Work flour mixture into mashed taro. Shape into 1-inch balls and place in prepared pans.
- Press pieces of remaining butter into the top of each ball. Bake for 10 to 15 minutes or until puffy and brown.
- Serve immediately.
Nutrition Facts : Calories 436, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 1701.3, Carbohydrate 52.5, Fiber 5.1, Sugar 0.5, Protein 5
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- Making Water Dough. Mix the all purpose flour, clarified butter (refrigerate into a cube and cut into small pieces), powdered sugar, and water to form a dough.
- Making Oil Dough. Cut the clarified butter into small pieces as step 2, and mix the cake flour with them. After the smooth dough comes out, divide the dough into two equal portions.
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- Wrap The Salted Egg Yolk With Taro/Sesame Filling. Divide the taro filling and the sesame filling into eight equal portions (about 20g each portion), and wrap a salted egg yolk inside.
- Assemble Water Dough And Purple Oil Dough. Divide the water dough into eight equal portions, and the purple and the black oil doughs into four equal portions.
- Assemble Water Dough With Black Oil Dough. Repeat Step 7, only replace purple oil dough with the black dough. While rolling out the black dough, the texture is as beautiful as marble!
- Wrap The Filling With The Dough. When you cut the snail-shaped dough with a bread knife, you can see the beautiful layers! The point is here, turn the cut side down, gently roll out into a big circle, then put the filling in the middle and wrap it up.
- Bake The Pastries. Put the pastries in the oven and bake at 180C/360F for 25~30 minutes. If you are not sure whether it is ready to eat or not, you can cut the pastry in half and see the layers inside.
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