Taro Paste Bun

First make the Polish sponge: 100g of flour, 1g of yeast, 100g of water. Mix evenly until there is no dry flour, then seal and refrigerate for fermentation for 16 hours.

Take out the Polish starter and mix it evenly with 150g of milk.

Polish starter milk, 310g flour, 1 egg, 60g sugar, 30g condensed milk mixed.

Start kneading the dough.

After the dough becomes smooth, add 3g of salt and 30g of softened butter, and continue kneading.

Knead until a glove-like membrane forms, then seal and ferment until it doubles in size.

The blood glutinous rice, mochi, taro paste, and cheese slices are all divided into 16 portions.

After the dough has fermented, press to release the air while wearing gloves.

Cut into 16 small dough pieces.

Each dough is filled with blood glutinous rice, mochi, cheese slices, and taro paste, and after wrapping, the seam is placed downward.

Brush a layer of oil on the baking tray before placing the small breads to make it easier to remove them after baking.

Ferment for another 20 minutes, then brush the surface with a mixture of milk and honey, or with beaten egg.

Preheat the oven to 175°C with both top and bottom heat, then place the bread in the middle layer and bake for 20-25 minutes. Cover with aluminum foil once it is suitably browned.

Freshly baked.

Take a bite of the sweet, soft, and stringy little bread.

Finished product image.