Taro Bread Buns

Well, let's just say that I was browsing this website yesterday and I found a yummy looking recipe that mum wanted me to make.

So that aside, I've started mixing and kneading the dough. But for some reason, the dough was quite hard to and firm even though I added some extra water. It was hard work kneading it, and I managed to get the gluten development somewhere like medium, before the lactic acid in my muscles couldn't take it anymore. So now it's under the bright sun, yeast reproducing and fermenting. :)
We haven't had a sunny day like this ages, so why not take advantage of it? Today's also Election Day in NZ, my parents are going to vote for National while my bro (he's 18 this year) is going to vote for Act. I'm not 18 yet so I can't vote. But even if I could, I wouldn't know who to vote for.

I still have yet to cook the frozen taro that's sitting in the fridge.....

I took lots of photos so I'll post some of them up now. :)

Since my mum's got a cold, so her throat's not feeling so good, I cut the sugar back 20 grams.
I decided not to glaze the buns with eggy milk.... it was too much of a hassle.

Ingredients:

• 180g water
• 1/2 tablespoon yeast
• 320g bread flour
• 80g cake flour
• 80g sugar
• 1 teaspoon salt
• 1 tablespoon milk powder
• 1 egg
• 40g butter (room temperature)

Method:

1. In a clean bowl mix your flour together. Add the yeast, sugar, salt and milk powder to the flour and mix well until evenly distributed.
   
   
2. Beat the egg in a separate container/bowl before adding to the dry ingredients. Add your water slowly and mix to form a dough.
   
   
3. When you have mixed all the ingredients and cannot see any more flour, add your butter in now. Continue kneading until high gluten development.
   
   
4. Place your dough at a warm place (around 28℃) and let it rise for 2 and a half hours.
   
   
5. Punch the dough down and remove from the bowl.
   
   
6. Divide into 12 pieces, each should be around 60 grams each. Mould the dough pieces into a round shape.
   
   
7. Roll it out with a rolling pin to a oblong shape. Spread the mashed taro on it.
   
   
8. Roll the taro-dough slab up rightly, and cut in the middle, but not completely through. Squash it flat so it has a nice spiral purple-dough pattern.
   
   
9. Brush with eggy milk (or omit) and sprinkle with sliced almonds.
   
   
10. Leave for second proofing at 38℃ for about 55 minutes.
    
    
11. Bake at 190℃ for 15-20 minutes.
    

I'll update some more as I finish making/baking it!

Ingredients

Cake flour/weak flour/soft flour

Bread flour/strong flour/hard flour
Flour combined

Add in the dry ingredients

Dry ingredients combined

Add in the egg and water

Formed a dough

Add in the slab of butter

All ingredients combined and kneaded

Dough ready to rise
Outside under the sun rising The taro packet Back of the package
Mashed taro (with sugar and butter)
The dough in 12 pieces
Roll it out!
Spread the taro mash up

Roll it into a swirl...
Cut it in half, but not completely through

Squashy

All ready for second proofing

Wow~ mouth watering!

Dekita!!!! Dad got sneaky and ate one already!