Step by Step Instructions

Step 1

Beat an egg and set aside.

Step 2

Combine 450g bread flour, 120g sugar, milk, yeast, 45g unsalted butter, warm water and an egg in a large mixing bowl.

Step 3

Knead the dough until a smooth ball is formed.

Step 4

Then place inside a bowl, cover with a cling film or a damp towel. Allow the dough to rise to double in size, about 30 minutes.

Step 5

Peel, dice and steam the taro. Add butter pound cake and 30g sugar. Combine to make taro filling.

Step 6

Prepare the bun, separate the bread dough into 16 equal potions.

Step 7

Gently press the dough flat.

Step 8

Gently press the dough flat, then place the taro in the centre.

Step 9

Seal up the bun and roll into a circular ball.

Step 10

Place on a tray and cover with a damp towel. Allow the dough to rise for 30 minutes.

Step 11

Mix 170g bread flour, 120g unsalted butter and 50g sugar together, and become Mexican cream. Pipe some cream paste on top. Brush with a layer of egg wash.

Step 12

Bake in a preheated oven at 200°C for 10 minutes.

Step 13

Ready to serve