Golden Fluffy Taro Buns

Prepare the taro filling: Steam peeled taro root until very tender (about 15-20 minutes). Mash the steamed taro in a bowl with a fork or potato masher until smooth. Stir in 30 grams of granulated sugar, 50ml coconut milk, and 15 grams of unsalted butter until well combined and creamy. Let it cool completely, then divide into 8-10 equal portions and roll into balls.

Make the dough: In a large bowl, combine 120ml lukewarm milk, 7 grams instant dry yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy. Add 300 grams all-purpose flour, 50 grams granulated sugar, 1 large egg, and 3 grams salt. Mix until a shaggy dough forms.

Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 minutes. Incorporate 40 grams softened unsalted butter and continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.

First proof: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Shape and fill the buns: Gently punch down the dough to release air. Divide the dough into 8-10 equal pieces. Roll each piece into a ball, then flatten it into a disc. Place one taro filling ball in the center of each disc, gather the edges of the dough around the filling, and pinch firmly to seal. Roll gently into a smooth ball.

Second proof: Place the shaped buns on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a damp towel and let them rise in a warm place for another 30-45 minutes, or until visibly puffy.

Preheat oven and egg wash: Preheat your oven to 180°C (350°F). In a small bowl, whisk the remaining egg with a tablespoon of milk or water to create an egg wash. Gently brush the tops of the proofed buns with the egg wash.

Bake the buns: Bake in the preheated oven for 15-20 minutes, or until golden brown on top. Once baked, remove from the oven and transfer to a wire rack to cool slightly.