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-STUFFED HEDGEHOG BUNS RECIPE BY TASTY
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
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
Provided by Molly Yeh
Time 3h35m
Yield 14 rolls
Number Of Ingredients 18
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
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
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
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
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
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
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
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
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
More about "taro stuffed hedgehog buns recipe by tasty"
HOW TO MAKE THE CUTEST BAOS | RECIPES - TASTY
From tasty.co
TARO BUN - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
Category Bread, Breakfast, SnackCalories 200 per servingTotal Time 1 hr 30 mins
RED BEAN-STUFFED PANDA BUNS RECIPE BY TASTY | RECIPE | RED …
From pinterest.com
RECIPE: TASTY STUFFED BUNS
From tastycooking.netlify.app
TARO BUNS - USRECIPESCENTER.FUN
From usrecipescenter.fun
STEAMED TARO BUN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PEANUT SUGAR STEAMED BUNS (花生包) - PINTEREST
From pinterest.com
STEAMED TARO BUNS - SIFT & SIMMER
From siftandsimmer.com
TARO BUNS - DELICIOUS SWEET BUNS, EASY NO-FAIL RECIPE WITH VIDEO
From runawayrice.com
RECIPE: DELICIOUS STUFFED HEDGEHOG BUNS - DIABETES TREATMENT
From diabetestreatmenty.blogspot.com
HOMEMADE TARO PASTE - SIFT & SIMMER
From siftandsimmer.com
BEST TARO BUNS RECIPE | SUPER SOFT BEST EVER BUNS - YOUTUBE
From youtube.com
BAOS FOOD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
RECIPES > APPETIZERS > HOW TO MAKE HEDGEHOG ROLL
From mobirecipe.com
TARO BUNS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
TARO-STUFFED HEDGEHOG BUNS RECIPE BY TASTY - PINTEREST.CO.UK
From pinterest.co.uk
EASIEST WAY TO MAKE YUMMY STUFFED HEDGEHOG BUNS - COOKERD
From uk.cookerd.com
RECIPE DELICIOUS STUFFED HEDGEHOG BUNS - BEST CAKE PHOTOS
From bestcakesis.blogspot.com
TARO BUNS RECIPE | YUMMLY | RECIPE | TARO BUN RECIPE, BUN RECIPE, …
From pinterest.ca
TARO BUNS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CAT-SHAPED PORK BUNS RECIPE BY TASTY | RECIPE | PORK BUNS, TASTY, …
From pinterest.com
TARO BUN - STEAMED TARO BUN - RASA MALAYSIA
From rasamalaysia.com
TARO BUN RECIPE - PINTEREST.CA
From pinterest.ca
TARO STEAMED BUNS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
TARO STUFFED BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
TARO BUN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FEATURING COW-SHAPED VEGGIE BUNS, CAT-SHAPED PORK BUNS, TARO …
From pinterest.ca
HOW TO MAKE TARO BUNS - SWEET NECTAR DESSERT KITCHEN
From sweetnectardk.com
CHOCOLATE-STUFFED PIGGY BUNS RECIPE BY TASTY
From pinterest.com
20 BAO BUNS IDEAS IN 2022 | BAO BUNS, STEAMED BUNS, BUN RECIPE
From pinterest.com
TARO BUN - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
HEDGEHOG BREAD ROLLS / CHOCOLATE STUFFED HEDGEHOG BREAD / …
From pinterest.ca
TARO ROLLS RECIPE - SERVED AT MOST LUAUS IN HAWAII
From thespruceeats.com
BAKED TARO BUNS - UNFAMILIAR CHINA
From unfamiliarchina.com
RED BEAN-STUFFED PANDA BUNS RECIPE BY TASTY | RECIPE | RED …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search