Yam is one of my favourite ingredient for cooking and baking. I like the soft and cottony texture and it tastes good either sweet or savoury. Has a unique aroma.
These baked buns are soft, light and fluffy. They stay soft even by the third day. Moreover, the filling is easy to prepare.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
Ingredients for Filling
300 gm yam
100 gm sugar
50 ml thick coconut milk [you can use dairy whipping cream]
a pinch of salt
- Steam yam until soft. Mash it into a paste while still hot. Transfer to a non-stick wok, add in sugar, coconut cream and a pinch of salt. Stir over low heat until dry but still moist. When the paste leaves the side of wok clean, it is ready. Dish up and leave to cool before use.
Ingredients For Dough
[makes 20 buns]
500 gm bread flour [high protein flour]
15 gm instant dry yeast[I used 4 tsp]
1/4 tsp salt
1 1/2 tbsp milk powder
50 gm castor sugar
1 egg [set aside 1 tbsp for glazing]
200 ml water or more [depending on size of egg]
2 tbsp butter
some toasted black and white sesame seeds
- Line small tart tins with paper cases.
- Put all dough ingredients [except butter] into a mixing bowl, beat at medium speed until a rough dough is form. Add in butter and continue to knead until soft, smooth and elastic. Shape into a round ball, cover to rest for 20 minutes or double in size.
- Punch down and divide into 20 equal portions. Shape each into round, flatten and wrap filling. Seal the edges well and roll into round. Place on paper cases.
- Leave to proof for 40-50 minutes or double in size.
- Brush with egg glaze and sprinkle some sesame seeds.
- Baked in preheated oven at 180 degrees C for 15-20 minutes.
- Remove to cool or serve warm.