Sweet Potato and Taro Paste Bun

1. Cut the taro into small pieces and put them on the steaming tray; put them in the steam oven (Level 3), cook at 100℃ for 15 minutes on steam mode.

2. Put the steamed taro, butter, castor sugar and whipping cream into the kitchen machine, stir it into a taro paste, put it in a food bag and refrigerate for later use.

3. Pour all the dough ingredients into the kitchen machine and knead it into a smooth dough; ferment at 38℃ for about 30 minutes to double its size.

4. Take out the dough to deflate it, divide the dough into 3 equal parts, let it rest for about 10 minutes at a room temperature of 28℃, and a humidity of 75%.

5. Roll the rested dough flat, add in the taro paste. Make it a nice triangle and pinch the mouth tightly, put it in the oven, ferment at 38℃ for about 30 minutes to double its size.

6. Preheat the oven to 150℃ in advance; after the bread is fermented, sprinkle a thin layer of flour on the surface, then draw your own pattern design.

7. Set the oven to 4DHotAir mode at 150℃, add the steam function (steam intensity: 1), and bake for about 20 minutes.

8. After baking, the crust of the bread will become crispy, but remain soft inside. The 4DHotAir will not burn the surface and, with a beautiful purple top.

1.Unfinished European buns can be placed in a sealed bag and put in the refrigerator. Reheat it with hot air mode for 5 minutes, and add steam function for 2 minutes to restore its freshly baked texture.

2. You can choose to use salted or unsalted butter. Salted butter has a stronger taste. Unsalted butter has a higher fat content, thus a stronger smell.

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