3 hours

Three hours for 44 sweet/savoury taro buns and 24 apple and blueberry muffins.

Ps. Exams are over now, so yay for me! :D


Sweet and savoury taro buns
Makes 44 small (~4-5cm diameter) buns

Dough:
450g plain flour
100g sugar
20g instant yeast
1/2 tsp salt
1 cup water
1 egg
1/4 cup corn oil
40g milk powder


Sweet taro:
600g taro, steamed and mashed
80g sugar


Savoury taro:
pork mince, marinated in crushed garlic, soy sauce and pepper overnight

Sift and mix all dry ingredients for dough together.
Add in liquid ingredients.
Mix and knead for 15-20mins.
The dough should feel sticky, but not really stick to your hands (ie. it sticks and then peels off leaving little or no residue on your hands).
Cover and leave to rest for about 1hr or when double in size.

Make your taro mixture during this time (I had prepared it the day prior). Wash, peel and steam your taro. Then mash it up. Save some for the savoury taro pork buns.

For the sweet taro buns, add the sugar while it's still hot/warm. Mix.
Set aside to cool while you wait for your dough.

When the other taro mash is cooled, mix in about 1:1 ratio of pork mince.

After your dough has risen, knead it on a floured surface. Separate into small portions (~2x2x2cm). Roll out into a circle and fill with your mixtures.

Bake in a preheated oven at 165C for about 15 minutes or until golden brown.

Cool on a wire rack before serving.



Blueberry and apple muffins


Using the same recipe as the previous post, but only using 2/3 cup of sugar, omitting the cinnamon and only using 2 tbsp of margarine instead.