Taro Bao

芋头大包

These Taro Baos are a delicious snack or breakfast. If you are not a fan of taro, feel free to replace the filling with red bean, vermicelli, Chinese BBQ, kimchi or even stir fried vegetables.

INGREDIENTS: (makes 4 large baos)

• 1 1/2 cups of bao flour or all purpose flour 
• 100 ml milk
• 1/2 tsp instant yeast
• 1/4 tsp salt 
• 1 tbs oil
• 1 tbs + 1/4 cup of sugar
• 350g taro root
• 1 tbs butter 

DIRECTIONS: 

1. In a bowl, combine yeast, room temperature milk, 1 tbs of sugar and oil. Mix.
2. In another bowl, combine flour with salt.
3. Make a well in the flour mixture, then add the liquid ingredients.
4. Knead for 5 minutes, until nice and smooth. 
5. Let the dough proof, covered, for 1 hour.
6. Cut the taro into bite size pieces, and steam for 15 minutes or until soft. 
7. Mash the taro into a paste and add remaining sugar and the butter. 
8. After proofing the dough, divide into 4 and form balls.
9. Roll the dough pieces out and fill with the taro paste.
10. Pinch the dough to seal, and let it rest covered for 8 minutes.
11. Steam the baos on high heat for 15 min. Then, let them rest with the heat off for 5 minutes, with the lid on to avoid collapsing.