Taro Buns / Banh Mi Ngot Nhan Khoai Mon

Method23 steps

1. 1

   Step 1: Set out a medium pot, a non-stick pan and a clean covered bowl for the taro filling. Keep the peeled, cleaned taro ready to cut.

   Uses 8 oz taro root (peeled and cleaned)

2. 2

   Step 2: Cut the taro into small pieces, put it into the pot and add the 3 cups taro-cooking water. Cover and bring to a boil over high heat. Stir, reduce the heat to low and simmer covered for about 15 minutes, until fully soft. Drain, reserving 1/3 cup of the cooking liquid and discarding the rest. Return that reserved liquid to the taro, whip smooth for about 1 minute, and transfer to the non-stick pan.

   Cook taro until soft · 15 minUses All 8 oz peeled cleaned taro from step 1 · 3 cups water

3. 3

   Step 3: Whisk the cornstarch with its separate 2 tbsp slurry water until smooth.

   Uses 1 Tbsp corn starch · 2 Tbsp water

4. 4

   Step 4: Mix the whipped taro with the filling sugar (1/4 cup), vanilla sugar (1 tsp) and filling salt (1/4 tsp). Stir in the slurry from step 3. Cook over medium-low heat, stirring frequently, for about 10–15 minutes until pudding-thick. Turn off the heat and mix in purple food coloring to the desired shade. Transfer to the clean bowl, cover and cool; refrigerate promptly if the filling will wait while the dough rises.

   Uses Whipped taro with its reserved 1/3 cup cooking liquid · 1/4 cup sugar · 1 tsp vanilla sugar · 1/4 tsp salt · Full slurry from step 3 · purple food coloring

5. 5

   Step 5: Set out the dough-hook mixer and a large bowl for rising. Soften the butter and have the milk ready shortly before mixing; keep the eggs refrigerated until needed.

6. 6

   Step 6: Brush the inside of the rising bowl with the listed 1 tsp vegetable oil.

   Uses 1 tsp vegetable oil

7. 7

   Step 7: Stir together the separate 1/4 cup warm yeast water, active dry yeast (2 1/4 tsp) and 1 tsp yeast sugar. Use water at 38–43 °C (100–110 °F). Rest for about 10 minutes until foamy.

   Activate yeast · 10 minUses 1/4 cup hot water (100-110 F (38-43 C)) · 2 1/4 tsp active dry yeast · 1 tsp sugar

8. 8

   Step 8: Mix the 2 1/2 cups dough flour, dough sugar (1/4 cup) and dough salt (1/2 tsp) on low with the dough hook for about 15 seconds. Add the foamy yeast mixture, milk (1/2 cup), lightly beaten whole egg (1) and butter (2 Tbsp). Mix on low for 8 minutes total, scraping the bowl during the first minute; the dough should begin coming together after about 2 minutes. If needed, add extra flour or water 1 tbsp at a time until the dough is soft and moderately sticky but holds its shape.

   Uses 2 1/2 cups all-purpose flour · 1/4 cup sugar · 1/2 tsp salt · Full yeast mixture from step 7 · 1/2 cup whole milk (room temperature) · 1 egg (large) · 2 Tbsp unsalted butter (room temperature) · Additional flour only if dough is too wet; 1 tbsp at a time

9. 9

   Step 9: Shape the dough into a rough ball, put it into the oiled bowl, and coat its surface with additional vegetable oil as needed. Cover and let rise in a warm place with the oven heat off, about 1 1/2–2 hours, until doubled. Check from 1 1/2 hours.

   First dough rise · 90 minUses Mixed dough from step 8 · Oiled rising bowl from step 6 · Additional vegetable oil as needed to coat the dough surface

10. 10

    Step 10: Lightly dust the work surface with additional flour, turn out the risen dough, dust its top lightly, and knead for about 2–3 minutes.

    Uses Risen dough lifted from the bowl · Light dusting flour as needed

11. 11

    Step 11: Choose one shaping route for all the dough: round filled buns in steps 12–13, or rolled buns in steps 14–15. Have the cooled taro filling ready; if too firm to spread, the author offers about 30 seconds in the microwave to soften it. Use only one shaping route, then continue at step 16.

    Uses Kneaded dough from step 10 · Cooled taro filling from step 4

12. 12

    Step 12: For round buns only, shape the dough into a log about 12 inches long, divide it into 12 equal pieces and form rough balls. Cover them to prevent drying. Skip this step if making rolled buns.

    Uses All kneaded dough only if the round route was chosen

13. 13

    Step 13: For each round bun, flatten one dough ball into a 3-inch circle and add 1 1/2 tbsp cooled taro filling. Gather the dough around it, pinch and twist closed, then place seam-side down. Cup and rotate it for about 10 seconds and round gently between your palms. Repeat for all 12 balls and place on a baking sheet. Cover with a clean damp towel and proof for about 30 minutes. Refrigerate any unused filling promptly. Skip steps 14–15 after this round route.

    Round buns second rise · 30 minUses Twelve dough balls from step 12 · 1 1/2 tbsp cooled filling per round bun · Clean water to dampen the covering towel

14. 14

    Step 14: For rolled buns only, set out the cooled filling and a little clean water for sealing the dough edges. Skip steps 14–15 if round buns were already made.

    Uses Full cooled filling only if the rolled route was chosen · Clean water for moistening rolled-dough edges

15. 15

    Step 15: For rolled buns only, divide the kneaded dough in half. Roll each half into a rectangle about 10 by 6 inches and 1/4 inch thick. Divide the cooled filling in half and spread one half over each rectangle. Moisten each top edge with clean water, roll up into two logs and press the damp edges to seal. Cut each log into 6 pieces and gently round each piece. Put all 12 buns on a baking sheet, cover with a clean damp towel and proof for about 30 minutes.

    Rolled buns second rise · 30 minUses First half of dough for rolled buns · Second half of dough for rolled buns · First half of cooled taro filling · Second half of cooled taro filling · Clean water for sealing edges and dampening the towel

16. 16

    Step 16: Set out the separate large egg yolk (1) and its 1/2 tbsp egg-wash water in a small bowl.

    Uses 1 egg yolk (large) · 1/2 Tbsp water

17. 17

    Step 17: Whisk the egg yolk and egg-wash water from step 16 until smooth, and keep the bowl ready for brushing after the first bake.

    Uses Separate yolk and water from step 16

18. 18

    Step 18: Prepare the oven racks and baking sheet. If using the author’s moisture tip, place a tray of hot water on the bottom oven rack, leaving room above it for the buns.

    Uses Hot water for the optional bottom-rack tray

19. 19

    Step 19: Preheat the oven to 350 °F (about 177 °C) while the selected buns finish their second rise.

20. 20

    Step 20: Bake the proofed buns from your chosen shaping route at 350 °F (about 177 °C) for 15 minutes, then remove the baking sheet for the egg wash.

    First bun bake · 15 minUses Proofed buns from step 13 only if making round buns · Proofed buns from step 15 only if making rolled buns

21. 21

    Step 21: Brush the buns with egg wash from step 17. Increase the oven to 400 °F (about 204 °C), return the buns and bake another 3–5 minutes, checking from 3 minutes, until golden brown and baked through.

    Bun browning bake · 3 minUses Part-baked buns from step 20 · Egg wash as needed to coat the buns

22. 22

    Step 22: Transfer the baked buns to a wire rack and allow to cool. Enjoy warm or after cooling.

    Uses Baked taro buns from step 21

23. 23

    Step 23: Refrigerate filled buns promptly in a covered container and use within 3–4 days. The author offers freezing baked buns for up to 3 months; thaw in the refrigerator. Reheat cooked leftovers until hot throughout, reaching 74 °C (165 °F).

    Uses Remaining baked taro buns