Taro Stuffed Hedgehog Buns Recipe By Tasty

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PULL-APART MARBLED TARO BREAD RECIPE BY TASTY



Pull-Apart Marbled Taro Bread Recipe by Tasty image

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

1 lb big taro root, peeled and cubed
cold water, as needed
½ teaspoon kosher salt
2 tablespoons unsalted butter
⅓ cup sugar
2 ½ cups bread flour, plus 2 tablespoons, divided, plus more for dusting
⅓ cup water
1 large egg, lightly beaten
1 tablespoon instant yeast
2 tablespoons dried nonfat milk powder
1 teaspoon kosher salt
½ cup sugar
4 tablespoons unsalted butter, melted
½ cup whole milk, warm
nonstick cooking spray, for greasing
1 cup all purpose flour, divided
½ teaspoon salt, divided
1 tablespoon sugar, divided
2 tablespoons canola oil, divided
4 tablespoons water, divided
3 drops purple food coloring

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-STUFFED HEDGEHOG BUNS RECIPE BY TASTY



Taro-Stuffed Hedgehog Buns Recipe by Tasty image

These taro-stuffed hedgehog buns are both adorable and delicious! Enjoy as a quick snack, or serve as an adorable dessert.

Provided by Jasmine Pak

Categories     Desserts

Time 2h20m

Yield 10 servings

Number Of Ingredients 10

⅓ cup milk
½ teaspoon instant yeast
2 tablespoons sugar
1 ¼ cups all purpose flour
brown food coloring
black food coloring
water, for brushing
½ cup steamed taro, hot
⅓ cup sugar
½ tablespoon unsalted butter, or coconut oil

Steps:

  • Make the dough: In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
  • Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
  • Cover the dough with a wet towel and let rest for 1 hour.
  • Meanwhile, make the filling: In a medium bowl, mix together the steamed taro, sugar, and butter until smooth. Chill in the refrigerator for 1 hour.
  • Pull off a bit more than half of the dough and add a few drops of brown food coloring. Roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth.
  • Pull off another small piece of dough and add a drop of black food coloring. Knead until the color is uniform.
  • Knead the remaining white dough until smooth.
  • Pull off about 2 tablespoons of white dough and press into a flat disc about ½ inch thick. Pull off about 3 tablespoons of brown dough and press into a flat disc about ½ inch thick, making sure it's larger than the white dough portion.
  • Scoop about 1 tablespoon of taro paste into the center of the white dough and wrap about ¾ of the way. Smooth the bottom of the dough. Wrap the brown dough around the exposed filling, slightly dampening the edges of the brown and white dough with water to seal together. Set on a small square of parchment paper and repeat to make 10 total buns, leaving some excess dough for decorating.
  • Use a finger to slightly dampen the outside of a bun with water. Stick on 2 small dots of black dough for the eyes and a larger dot for the notes, then 2 balls of white dough for the ears. 2 smaller balls of white dough for the arms, and 2 more medium balls of white dough for the feet. Use kitchen shears to cut spikes in the brown dough. Repeat with the remaining buns.
  • Let the buns rest for 30 minutes.
  • Meanwhile, fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
  • Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for about 9 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 85 calories, Carbohydrate 17 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams

STUFFED CHALLAH HEDGEHOGS



Stuffed Challah Hedgehogs image

Provided by Molly Yeh

Time 3h35m

Yield 14 rolls

Number Of Ingredients 18

3/4 cup warm water (105 to 110 degrees F)
2 1/4 teaspoons active dry yeast
1/4 cup plus 1 teaspoon granulated sugar
3 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/3 cup flavorless oil, like canola or vegetable, plus more for the bowl
2 large eggs
3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1/8 teaspoon kosher salt
1 large egg, separated
1/4 teaspoon vanilla extract
1 1/2 cups pecan flour (if you can't find pecan flour, pecans pulsed until fine and dry in a food processor)
Black sesame seeds, for decorating
1 1/2 cups powdered sugar
1/2 teaspoon almond extract
5 to 6 teaspoons whole milk
Slivered almonds, for decorating

Steps:

  • For the challah: In a medium bowl, combine the warm water, yeast and 1 teaspoon granulated sugar and give it a little stir. Let it sit until it becomes foamy on top, about 5 minutes.
  • Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, salt and remaining 1/4 cup granulated sugar. In a separate medium bowl, whisk together the oil and eggs.
  • When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours.
  • For the filling: In a medium bowl, mix together the granulated sugar and butter with a wooden spoon or rubber spatula until combined. Mix in the salt and egg white (reserve the egg yolk for the egg wash), and then add the vanilla extract. Stir in the pecan flour.
  • Line 2 baking sheets with parchment paper.
  • When the dough has risen, turn it out onto a clean surface (dust with a little flour if it's too sticky) and divide into 14 balls. Fill each ball with a heaping tablespoon of filling and seal well to shut. Place the balls seam-side down on the lined baking sheets, spaced evenly apart. Let rise for 30 more minutes.
  • Preheat the oven to 375 degrees F.
  • In a small bowl, beat the reserved egg yolk with a splash of water. Working with 3 rolls at a time, brush the egg wash onto the rolls, use scissors to make two 1/2-inch cuts for ears and use tweezers to stick on 2 black sesame seeds for eyes. (If you wait too long after brushing on the egg wash, it will dry and the sesame seeds won't stick; that's why you want to work with no more than 3 rolls at a time.)
  • Bake until golden brown; begin checking for doneness at 20 minutes.
  • For the glaze: In a small bowl, mix together the powdered sugar, almond extract and 5 teaspoons milk. If it's too thick to spread, add additional milk, a couple of drops at a time, until it's spreadable.
  • Working one at a time, spread a circle of glaze onto the rolls and then top with overlapping rows of slivered almonds.

TASTY BUNS



Tasty Buns image

Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!

Provided by Charlene Kaunert

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h20m

Yield 12

Number Of Ingredients 7

5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
¾ cup water
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt

Steps:

  • Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
  • Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
  • Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
  • Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g

CHOCOLATE-STUFFED PIGGY BUNS RECIPE BY TASTY



Chocolate-Stuffed Piggy Buns Recipe by Tasty image

These piggy steamed buns are almost too cute to eat! The buns are equal parts art project and dessert, with a melty, delicious chocolate filling. Want to try other fillings? Stay sweet with taro or red bean, or go savory with the pork or veggies!

Provided by Jasmine Pak

Categories     Snacks

Time 2h20m

Yield 12 servings

Number Of Ingredients 8

⅓ cup milk
½ teaspoon instant yeast
2 tablespoons sugar
1 ¼ cups all purpose flour
pink food coloring
black food coloring
water, for brushing
12 chocolate truffles

Steps:

  • In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
  • Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
  • Cover the dough with a wet towel and let rest for 1 hour.
  • Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth. Roll the dough into a ball again. Press the ball flat, then flip so the less-smooth side is up. Press a chocolate truffle into the center, then wrap the dough around the truffle to seal. Roll into a smooth ball again and place on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
  • Add a few drops of pink food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
  • Pull off a very small portion of dough and add a drop of black food coloring. Knead until the coloring is uniform.
  • Use a finger to slightly dampen the outside of a bun. Stick on 2 small dots of black dough for the eyes. Shape a piece of pink dough into a flat disc, then stick on the front of the bun for the nose. Shape 2 more small pieces of pink dough into cone shapes, then stick on top of the bun for the ears. Use the end of a chopstick to poke 2 holes in the snout, then into the center of the ears to make folds. Repeat with the remaining buns.
  • Let the buns rest for 30 minutes.
  • Fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
  • Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 113 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams

TARO ROLLS



Taro Rolls image

Hawaiian taro (poi) flour and purple food coloring are used to create these unique rolls.

Provided by KClark

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h

Yield 18

Number Of Ingredients 9

1 ⅓ cups warm water (90 degrees F (32 degrees C))
1 cup poi (taro root powder)
½ cup butter, softened
1 egg
2 ½ teaspoons active dry yeast
1 teaspoon purple food coloring
1 cup white sugar
¼ teaspoon salt
4 cups all-purpose flour, or as needed

Steps:

  • Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
  • Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
  • Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
  • Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
  • Bake in the preheated oven until bottoms start to brown, about 20 minutes.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 36.2 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 11.2 g

RED BEAN-STUFFED PANDA BUNS RECIPE BY TASTY



Red Bean-Stuffed Panda Buns Recipe by Tasty image

These steamed red bean-stuffed panda buns are almost too cute to eat! Fill all the buns with red bean paste, or experiment with your favorite fillings.

Provided by Jasmine Pak

Categories     Breakfast

Time 2h20m

Yield 12 servings

Number Of Ingredients 7

⅓ cup milk
½ teaspoon yeast
2 tablespoons sugar
1 ¼ cups all purpose flour
black food coloring
water, for brushing
¾ cup red bean paste, chilled

Steps:

  • In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
  • Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
  • Cover the dough with a wet towel and let rest for 1 hour.
  • Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth.
  • Press into a flat disc. Roll 1 tablespoon of red bean paste into a ball, then place in the center of the disc. Wrap the dough around the red bean paste to seal, then roll the bun into a ball and set on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
  • Add a bit of black food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
  • Use a finger to slightly dampen the outside of a bun. Decorate with 2 pieces of black dough for the ears, 2 pieces for the eyes, and 1 piece for the nose. Repeat with the remaining buns.
  • Let the buns rest for 30 minutes.
  • Meanwhile, fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
  • Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 88 calories, Carbohydrate 19 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams

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From pinterest.ca


HOW TO MAKE TARO BUNS - SWEET NECTAR DESSERT KITCHEN
A creamy taro root filling is the star of this recipe for sweet Taro Buns, which produces light, fluffy buns with a light, fluffy texture. The buns, which are baked till golden brown, are simple to make and provide a delicious treat at any time of the day. The mix of the delicate, soft bread and the substantial taro root filling is a mouthwateringly delicious combination. Instead of being …
From sweetnectardk.com


CHOCOLATE-STUFFED PIGGY BUNS RECIPE BY TASTY
Stay sweet with taro or red bean, or go savory with the pork or veggies! Oct 24, 2020 - These piggy steamed buns are almost too cute to eat! The buns are equal parts art project and dessert, with a melty, delicious chocolate filling.
From pinterest.com


20 BAO BUNS IDEAS IN 2022 | BAO BUNS, STEAMED BUNS, BUN RECIPE
Feb 21, 2022 - Explore Stella Norris's board "Bao buns" on Pinterest. See more ideas about bao buns, steamed buns, bun recipe.
From pinterest.com


TARO BUN - OH MY FOOD RECIPES
Taro Buns Instructions: 11. Close it and roll it like a ball. After that, place the bun on the parchment paper. 12. Put the taro buns into the bamboo steamer and cover it with a damp cloth. Let it rise for 15 minutes.
From ohmyfoodrecipes.com


HEDGEHOG BREAD ROLLS / CHOCOLATE STUFFED HEDGEHOG BREAD / …
Mar 13, 2022 - Hedgehog Bread Rolls (Chocolate Stuffed Hedgehog) Soft and fluffy hedgehog bread rolls stuffed with chocolate. These stuffed bread rolls are cute, delicious and so fun to make. The aromas wafting the air while baking this chocolate stuffed hedgehog bread are just incredible and irresistible. Let's have some baking fun …
From pinterest.ca


TARO ROLLS RECIPE - SERVED AT MOST LUAUS IN HAWAII
2021-07-29 In a mixing bowl combine water, egg, butter, food coloring, and poi. Whisk the dry ingredients together, then gradually add to the wet ingredients. Mix all ingredients in a stand mixer on speed 2 with a dough hook; texture should be smooth. Remove from mixing bowl and place on flour table top; roll the dough into ball size.
From thespruceeats.com


BAKED TARO BUNS - UNFAMILIAR CHINA
How to assemble taro buns. Separate the dough into approximately 1¾ ounces (50 gram) pieces. Flatten each piece into a dough wrapper of medium thickness. Add some of the taro filling to each of the dough wrappers, then use the thumb and index finger to pinch the dough and enclose the filling over the top. Allow to sit for 10 minutes.
From unfamiliarchina.com


RED BEAN-STUFFED PANDA BUNS RECIPE BY TASTY | RECIPE | RED …
Oct 23, 2020 - These steamed red bean-stuffed panda buns are almost too cute to eat! Fill all the buns with red bean paste, or experiment with your favorite fillings. Fill all the buns with red bean paste, or experiment with your favorite fillings.
From pinterest.co.uk


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