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Yam Buns (Gelatinized method)



It's been quite a while since I made any buns.  Spotted some nice fresh looking yam at the market which gave me an idea for trying to make some yam paste.  Not so happy with the 'deceitful' nice looking yam as it wasn't that 'powdery' which resulted in my not so creamy yam paste.










Recipe for Yam Buns (Refer to Meat Floss Buns ~ Take 2 for the dough using the Gelatinized dough method)

    Ingredients for Yam Filling
    • 400 gm yam (net wt.)
    • 200 gm granulated sugar
    • 70 ml vegetable oil
    Method
    1. Cut yam into slices, steam till soft.
    2. Mash the hot yam with sugar till well blended.  Set aside.
          Method for Yam Buns
    1. After proving, knock off air from the dough and divide dough into 2 portions, let rest for 10 mins.
    2. Weigh out 60 gm of dough, roll into balls.
    3. Flatten a ball of dough and wrap up with 40 gm of yam filling.
    4. Place wrapped up balls of dough onto greased tart moulds.
    5. Arrange the tart moulds on a  baking tray, cover with a damp cloth and place them in a warm place to prove for another 45 mins.
    6. Brush with egg wash and sprinkle on some sesame seeds.
    7. Bake in a preheated oven @ 180 deg C for 25 to 30 mins. or till golden brown.
    8. Remove buns from oven and let cool in the tart moulds for about 10 mins. before unmoulding and letting cool on a wire rack.
    9. Yield :  16 Buns



    I'm submitting this post to Wild Yeast  @  Yeastspotting   and  Bake Your Own Bread

Comments

  1. You have me at taro filling! I need to visit Asia store soon!

    ReplyDelete
  2. Cheah....looks delish la...so nice looking yam buns. I must try this one day :)

    ReplyDelete
  3. Ooh....so beautiful golden brown buns...and with my favourite yam as filling. Bake the buns in the tart moulds looks cute.

    ReplyDelete
    Replies
    1. My first attempt baking them in the tart moulds for a change.

      Delete
  4. I love anything with yam, savoury or sweet, works for me! Your yam buns would be lovely with a cup of kopi-O!

    ReplyDelete
  5. I love yam! Must be very nice as a bun filling.

    ReplyDelete
    Replies
    1. If you're a yam lover, then you'll like it with almost anything!

      Delete
  6. Even if the yams weren't that creamy, these still look incredibly tasty. I love the contrasting colors of the bun and the filling.

    ReplyDelete
  7. I tried to make buns like this with sweet potato filling, but like your yam they were not 'powdery' enough and after sitting there a little while, made the bottom of the bread soggy! I had to force my Dad to eat more before the other types of bread =P haha

    ReplyDelete
    Replies
    1. Even with kaya or red bean filling, the bottom of the buns will also become soggy. Best to eat them up on the day they're baked!

      Delete
  8. They're beautiful buns. Love the golden brown color.

    ReplyDelete
  9. i love love love yam buns... and its good to make your own filling because those outside tend to be full of fat, and sugar.

    ReplyDelete
    Replies
    1. Yes, we can adjust the sugar content to your needs and reduce the fat as well.

      Delete
  10. Hi Cheah, simple buns and fillings, yet I for sure can't resist to try them and make them soon. Perhaps, you can send some over.......hahaha!

    ReplyDelete
  11. i have never eating bun with taro filling before, sound yummy!

    ReplyDelete
  12. Hi Cheah,
    I like gelatinized method for baking bread. The buns are soft and nice.
    I love, love, love Yam. Your yam buns looks so yummy with lots of filling.

    mui..^^

    ReplyDelete
    Replies
    1. I find that the gelatinized method is more easy to work with compared to the tangzhong method. Looks like there are many yam lovers around!!

      Delete
  13. Love how soft your buns look. I will eat any taro filling, whether creamy or not.

    ReplyDelete
    Replies
    1. Thank you, Mary, but the creamy taro will certainly be more smooth.

      Delete
  14. Hi

    Referring to your Date Rolls/Tarts CNY 2011 recipe, do we've to chill the dough before use? I've tried a few other recipes for enclosed tarts but they were mostly difficult to handle and runs out of shape.
    Thanks you.

    ReplyDelete
    Replies
    1. If you find the dough a bit soft to handle, you can chill it in the fridge before using. Hope this helps.

      Delete
  15. I love these type of buns. And how fluffy does yours look. YUM

    ReplyDelete
  16. the buns look pretty cute when you baked them in the tart moulds. i also have difficulty choosing a really nice yam, most of the time i have to rely on the seller to choose for me:)

    ReplyDelete
    Replies
    1. The seller will normally slice off a bit from the top and you can see some sort of powder if it's powdery.

      Delete

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