Japanese taro buns

Shunran chef machine 1 unit	Shunran Oven 1 unit
High-gluten flour 250g	Salt 2g
Fine sugar 30g	Milk powder 10g
Yeast 2.5g	Whole egg liquid 25g
Milk 160g	Butter 30g
Cooked taro 250g	Fine sugar 25g
Purple Sweet Potato Flour 4g	Milk 40g
Light cream 50g	Black sesame seeds Appropriate amount

How to make Japanese taro buns

Step 1

Pour 250g cooked taro + 4g purple sweet potato starch + 25g fine sugar + 40g milk + 50g whipping cream into the cooking machine

Step 2

Use the Shunran chef machine to select the mixing function, and put it into a piping bag for later use.

Step 3

Pour 250g high-gluten flour + 25g fine sugar + 2g salt + 30g fine sugar + 10g milk powder + 25g whole egg liquid + 160g milk into the mixing bucket

Step 4

Use smoothlySelect the dough kneading function of the chef machine

Step 5

Knead the dough into a rough film, add 2.5 grams of yeast + 30 grams of butter

Step 6

Knead the dough into a thin glove film

Step 7

The dough is round and divided into 8 equal parts

Step 8

Roll into a ball and let rest for 30 minutes

Step 9

Roll out the relaxed dough

Step 10

Wrap in taro paste filling and seal tightly

Step 11

Put it in the oven for fermentation at 35°C for 45 minutes until it doubles in size.

Step 12

Place black sesame seeds on the surface of the fermented dough

Step 13

Put a high temperature cloth on it and press it on a baking sheet

Step 14

Heat the oven at 170℃, lower the heat at 140℃, and bake for 16 minutes Cooking tips for Japanese taro buns