Taro Cream Bread Recipe
Make Taro Cream Bread Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Taro Cream Filling
Assembly & Finish
Method
Dough
- 1
Activate yeast and mix liquids
Combine lukewarm water (about 100–110°F / 38–43°C) and 1 tablespoon granulated sugar in a small bowl. Sprinkle instant yeast over the water, stir gently, and let sit 5–7 minutes until foamy.
- 2
Combine dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together 3 cups bread flour and 1 teaspoon salt until evenly distributed.
- 3
Form dough
Add the foamed yeast mixture, 3 tablespoons softened whole milk, 1 large egg (lightly beaten), and 3 tablespoons softened unsalted butter to the flour. Mix with a dough hook on low speed (or stir with a spatula then knead by hand) until a shaggy dough forms. Knead 8–10 minutes in a stand mixer on medium-low (or 10–12 minutes by hand) until the dough is smooth, slightly tacky but not sticky. Add a little more flour (1–2 tbs) only if excessively sticky.
- 4
Taro Cream Filling
- 5
Cook taro
Place the diced taro root in a small saucepan and add just enough water to cover. Bring to a simmer and cook until taro is tender when pierced with a fork, about 10–12 minutes. Drain and transfer to a bowl. Mash or process to a smooth puree (use a blender or immersion blender for silkier texture). You should have about 3/4–1 cup puree.
- 6
Make pastry cream base
In a separate bowl, whisk together 1.5 tablespoons cornstarch and 1 tablespoon granulated sugar. Add 2–3 tablespoons of the 1 cup milk and stir into a smooth slurry. In a small saucepan, heat the remaining milk over medium heat until it just begins to steam (do not boil).
- 7
Thicken cream
Temper the cornstarch slurry by whisking a few tablespoons of the hot milk into it, then pour the mixture back into the saucepan with the remaining milk, whisking constantly. Cook over medium-low heat, stirring constantly, until the mixture thickens and becomes glossy, about 2–4 minutes.
- 8
Finish taro cream
Remove from heat and stir in the mashed taro, 1 tablespoon butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth and fully combined. Taste and add up to 1–2 teaspoons additional sugar if you prefer sweeter filling. Transfer the taro cream to a bowl, cover surface with plastic wrap to prevent a skin, and chill until cool — at least 30 minutes (can refrigerate up to 24 hours).
Assembly & Baking
- 9
Prepare egg wash
Beat 1 egg with 1 teaspoon milk in a small bowl and set aside.
- 10
Divide and shape
Punch down the risen dough and turn onto a lightly floured surface. Divide into 10 equal pieces (about 45–50 g each) for dinner-roll–sized buns or 8 pieces for slightly larger. Flatten each piece into a small disc about 3–4 inches across.
- 11
Fill buns
Place about 1 to 1.5 tablespoons of chilled taro cream in the center of each disc. Gather the edges up over the filling and pinch to seal, shaping into a smooth ball. Place seam side down on a parchment-lined baking sheet, spaced 1–2 inches apart. Repeat with remaining dough and filling.
- 12
Second rise
Cover the shaped buns loosely with plastic wrap or a clean kitchen towel and let rise until puffy, about 30–40 minutes (they should look slightly expanded but not doubled).
- 13
Egg wash and topping
Preheat oven to 350°F (175°C). Brush the tops of the buns gently with the egg wash. If desired, sprinkle a small pinch of sesame seeds or coarse sugar on each bun.
- 14
Bake
Bake in the preheated oven on the middle rack for 12–16 minutes, until tops are golden brown and the internal temperature reaches about 190°F (88°C). Rotate the pan halfway through if your oven has hot spots.
- 15
Cool
Remove buns from oven and transfer to a cooling rack. Let cool 10–15 minutes before serving so the filling sets but remains warm and creamy. Store cooled buns in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.