- Cooking Time: 15
- Servings: 12
- Preparation Time: 160
BackstoryI have to admit I am an idiot.
I was too excited about making mooncake fillings and end up making way too many fillings! Ha! So this week is all about using all these different leftover fillings.
Piggy stuffed buns! Aren't they super duper cute? Stuffed with taro fillings
- Sweet stuffed buns
- 12 medium size buns
- Bread flour // 280g
- Cake flour // 70g
- Dry yeast // 7g
- Sugar // 60g
- Salt // 7g
- Powdered milk // 7g
- Unsalted butter // 35g
- Eggs // 58g
- Water // 140g
- 1. In a large bowl, combine everything except butter. Beat until well blended using a stand mixer with a dough hook attachment. Add in butter and knead until dough is smooth and elastic. Shape into a ball. Place dough in a greased bowl. Cover, and let rise in a warm place for until double it size.
- 2. Roll the dough into a ball (50g each). Let rest for 20 minutes.
- 3. Flat each dough using your palm, place a spoonful of filling, roll it up to form a round bun. Seal the ends underneath. Let rise for 60 minutes or until 2 times larger in size.
- 4. Brush egg yolk or milk wash on the top. Bake 190C/375F for 12-15 minutes or until golden in crust.