Taro Pastry

They look like peony buds. They taste like childhood. Very delicate, barely sweet. The dough is laminated, but the proportions and the method are somewhat unusual and make the dough very light. But it is the taro stuffing that makes these pastries so desirable. If you are yet to discover the flavor of cooked Taro Areca — the one with pink fibers and the flavor of pastry cream — stick around while taro is being steamed! I bet you’ll be amused with its aroma.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour and purple potato powder and sift them.

Step 2

Add softened at room temperature butter and make a paste using a spatula or K-shaped attachment and stand mixer, low speed.

Step 3

Place the paste between two layers of plastic wrap and roll the paste into a rectangular as shown in the picture (about tabloid size 13" x 19").

Step 4

Combine flour, pink pitaya powder, sugar powder and sift them.

Step 5

Add cold cubed butter and crumble together dry ingredients and butter. Add water and knead a soft dough for about 5 minutes using hands or K-shaped attachment and stand mixer, low speed. Wrap with plastic and refrigerate for 30 minutes.

Step 6

Remove the pink dough from the fridge and roll it between two layers of plastic wrap the same size as the rolled paste. Peel the top layer of plastic wrap from both purple paste and pink dough. Place purple paste on top of the pink dough, plastic wrap side to the top.

Step 7

Peel the wrap from the top and roll, helping with the wrap on the bottom. Keep the roll wrapped and refrigerate for 1 hour.

Step 8

In an hour, the roll will harden. Flatten the cylinder and roll it across the long axis. Make it 0.25 inches thin. Roll it again into a cylinder, wrap it with plastic, and refrigerate for another 30 minutes.

Step 9

Peel taro and slice it 0.25 thick.

Step 10

Steam it until soft for about 20 minutes.

Step 11

Sieve cooked taro to make a smooth paste.

Step 12

Combine with sugar, dry milk, and butter. Make 1 oz (30 g) balls and refrigerate in a closed container.

Step 13

Preheat oven 335F, convection mode. Line baking sheet with a silicone mat.

Step 14

Remove the dough from the fridge, unwrap, and slice the roll 0.5 inch thick. Remove taro stuffing from the fridge.

Step 15

To shape pastries, flatten every portion of dough 0.1 inches thin and wrap it around the taro stuffing. Pinch the dough to secure the seam. Arrange shaped pastries on the baking sheet.

Step 16

Bake for about 25 minutes. Let cool at room temp. The pastries are the best to consume on the same day, at room temperature.

↑Support creators by visiting their site 😊